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Restaurant Style Paneer Butter Masala served in a bowl garnished with fresh cream and cilantro
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4.89 from 9 votes

Restaurant Style Paneer Butter Masala | Paneer Makhani

Restaurant Style Paneer Butter Masala is a popular recipe where Paneer cubes are simmered in a mildly rich onion tomato cashew nut based gravy
Course curry, Main Course, Side Dish
Cuisine Indian, North Indian
Keyword healthy, indian keto recipes, instant pot paneer butter masala, paneer butter masala, paneer makhani, paneer recipes, restaurant style
Diet Gluten-Free, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 360kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

    For Onion Tomato Puree:

    For Paneer Butter Masala:

    Instructions

    Stovetop Method:

    • Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices and 1 cup of water into a pan and bring to a boil.
    • Cook on medium flame for at least 15-20 minutes. Remove from the heat and cool. Blend to a smooth puree/paste.
    • In a pan, heat the butter, add the jeera seeds and saute for 30 seconds.
    • Add kashmiri red chili powder, bay leaf,give a quick stir.
    • Then add onion-tomato cashew puree .Close lid and cook on a medium heat for 2-3 minutes.
    • Add the paneer, kasoori methi, garam masala, salt. Mix well and bring the mixture to boil.
    • Finally, gently stir in the cream and paneer butter masala is ready to serve.
    • Serve hot with chapatti, naan,rice and onion slices.

    Instant Pot Method:

    • Add 1 cup of water into the Instant pot insert.Place the trivet.
    • Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices and 1 cup of water into a deep pan.Place the pan over the the trivet.
    • Close the lid on the pot, and turn pressure valve to SEALING position.
    • Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes. Once the pot beeps, let the pressure release naturally.
    • Puree cooked onion-tomato mixture using a hand blender until smooth. If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.
    • Then i usually sieve the onion tomato puree for silky texture and discard the residue but its totally optional.
    • Press SAUTE on Instant Pot.Add butter/oil in to the POT. Once hot add cumin seeds and saute for 30 seconds.
    • Add kashmiri red chili powder, bay leaf, give a quick stir.
    • Then add onion-tomato-cashew pureed mixture. Mix well and cook for 2-3 minutes.
    • Add the paneer, kasoori methi, garam masala, salt. Mix well and bring the mixture to boil.
    • Finally, gently stir in the cream and paneer butter masala is ready to serve.
    • Serve hot with chapati, naan, rice and onion slices.

    Notes

    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, in case you do not have cream at home then replace it with ¼ cup of full-fat milk.
    4. You can also shallow fry paneer and add it to the gravy.
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 360kcal | Carbohydrates: 15g | Protein: 10g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 60mg | Sodium: 494mg | Potassium: 450mg | Fiber: 2g | Sugar: 6g | Vitamin A: 965IU | Vitamin C: 10.5mg | Calcium: 358mg | Iron: 0.8mg