Restaurant Style Paneer Butter Masala | Paneer Makhani
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Restaurant Style Paneer Butter Masala | Paneer Makhani Recipe Card
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Here’s an easy recipe for the perfect restaurant style paneer butter masala for all you paneer (cottage cheese) lovers!
- measuring cup used 1 cup = 250 ml
- 200 grams Paneer (cottage cheese),cut into 1-inch cubes
- 3 large tomatoes
- 1 large onion
- 1 inch ginger chopped
- 4-5 garlic cloves
- 1/4 cup Cashewnuts OR 18-20 Cashewnuts OR 18-20
- 2, Green cardamoms
- 2-3, Cloves
- 1 inch Cinnamon stick
- 1-2, bayleaf
- 1 tsp Garam masala powder
- 2-3 tbsp fresh cream(full fat)
- 2-3 tbsp butter
- 1/2 tsp Cumin/Jeera seeds
- 2 tsp kashmiri red chili powder (i used everest kashmiri lal brand)
- 1.5 tbsp dried fenugreek leaves (kasoori methi)
- Salt to taste
- 2 tsp oil
- 1 cup water
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Put the onions,tomatoes,cashew nuts,ginger, garlic,spices and 1 cup of water into a pan and bring to a boil.
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Cook on medium flame for at least 15-20 minutes. Remove from the heat and cool. Blend to a smooth puree/paste.
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In a pan, heat the oil,butter,add the jeera and saute for 30 seconds.
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Add kashmiri red chili powder,bay leaf,give a quick stir.
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Then add onion-tomato pureed mixture.Close lid and cook on a medium heat for 2-3 minutes.
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Add the paneer, kasoori methi,garam masala,salt.Mix well and bring the mixture to boil.
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Finally, gently stir in the cream and paneer butter masala is ready to serve.
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Serve hot with chapatti, naan,rice and onion slices.
Recipe Video
1.You can also freeze onion-tomato puree/paste(makhani gravy) and make paneer butter masala when you have less time for cooking.
2.If you think gravy is too thick add water or milk accordingly.
3.Adding fresh cream gives a rich taste to the gravy ,incase you do not have cream at home then replace with 1/4 cup of full fat milk.
4.You can also shallow fry paneer and add to the gravy.
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