Paneer Butter Masala Recipe:- How to make restaurant style paneer butter masala at home?

Paneer Butter Masala

Paneer Butter Masala is one of the most popular dishes of paneer and is very flavorful and aromatic. This restaurant style rich, creamy paneer butter masala can be made at home in no time. There are many ways of making paneer butter masala. This is the restaurant style Paneer butter masala recipe which I learned from a chef who works in a famous restaurant. In this recipe the gravy is mainly made with tomatoes, cream and butter where in Punjabi style paneer makhani gravy is made which onion, tomatoes, cream and cashews.This paneer butter masala has thick, rich, silky gravy and trust me it comes out so good that no one can tell if it is home cooked or brought from a restaurant . It goes very well with jeera rice and naan and kulcha. My kids love paneer so I usually make paneer one or other way every week. Mostly I make shahi paneer, mater paneer, paneer masala, paneer makhani and sometimes this paneer butter masala. Do try this Paneer Butter Masala for your next party, potluck or for any get together.

Paneer Butter Masala

Course Main Course
Cuisine Indian

Ingredients
  

  • 200 gm Paneer
  • 2 Mace
  • 4 Small Cardamom
  • 4 Tomato medium size
  • ¼ cup Fresh Cream
  • 4 tbsp Butter
  • 1 tsp Oil
  • 4 Garlic Clove
  • ½ inch Ginger
  • ¼ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli powder
  • ½ tsp Coriander Powder
  • Food Colour optional
  • 1 tsp Fenugreek Leaves
  • Salt
  • Water

Instructions
 

  • Chop tomatoes and keep them aside. Grate ginger and garlic and keep it aside.
  • Cut paneer in 1” square pieces and keep them aside. Crush small cardamom just to open their mouth and keep them aside.
  • Heat pan at medium heat and add oil and 2 tbsp of butter. As the butter melts add mace and small cardamom.
  • Saute for about 30 seconds and add ginger garlic. Mix well and cook ginger garlic till raw smell is gone.
  • Now add chopped tomatoes, salt and cover the tomatoes and cook till tomatoes become soft.
  • It may take 5-6 minutes. Saute after every few minutes to avoid burning. Once tomatoes are soft enough, switch off the heat and let them cool down.
  • When tomatoes are cold grind them to puree. Sieve the tomato puree as we want really smooth gravy.
  • Again heat the pan at medium low heat. Add butter and let it melt.
  • As the butter melts, add turmeric powder, red chilly powder and kasmiri lal mirch powder.
  • Now add strained tomato puree. Mix well and increase the heat to medium. Let the gravy cook for few minutes. If you want you can add food coloring at this time.
  • Now add coriander powder mix and let the gravy boil for 2-3 minutes. If gravy is too thick add little water at this time.
  • Now add fresh cream, mix and add paneer pieces and kasoori methi Mix everything and cook for another minute.
  • Butter paneer masala is ready. Serve it with naan, rice, chapatti or parathas.

Video

Notes

Shilpi’s Quick Tricks
  • Choose ripe, red tomatoes. Base paneer butter masala gravy is mainly tomatoes. If they are sour, gravy will not taste good.
  • Paneer butter masala recipe does not require many spices. Small cardamom and mace (javitri) is very important ingredients so do not skip them.
  • Paneer butter masala gravy is all about butter and cream so do not hesitate to use them.
  • Adding food color is optional. I like to add it as it gives nice restaurant style reddish color to gravy. If you do not like it just skip it.
  • To make the gravy silky it is very important to sieve tomato puree after blending it.
  • Do not add too much of water as puneer butter masala gravy is supposed to be thick.
  • If you think gravy is little sour add a pinch of sugar at the end.
Keyword main course
Tried this recipe?Let us know how it was!

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All Comments

  • wow! Shilpi this looks delicious! perfect color n texture!

    Binjal's VEG Kitchen August 27, 2015 3:23 pm Reply
    • Thanks Binjal 🙂

      Shilpi Agarwal August 27, 2015 5:17 pm Reply
  • Shilpillow thanks for the recipe. Which fresh cream do you use?

    S. AG August 27, 2015 5:14 pm Reply
    • Hi Shrushti I used heavy whipping cream. It’s easy available in Safeway, Walmart or any other grocery store.

      Shilpi Agarwal August 27, 2015 5:17 pm Reply
      • Hi
        Thanks for the recipe.. Can you please tell me which brand did you use for fresh cream.. Is it darigold or Philadelphia.. TIA

        Garima August 27, 2015 11:35 pm Reply
  • Can I use nutmeg + black pepper instead of mace? I love your recipes btw.. Keep up the good work !

    Priyanka August 28, 2015 9:56 am Reply
    • Thanks Priyanka for liking my recipes. For this particular recipe I suggest to use mace but if you really cannot find it you can use pinch of nutmeg but not black pepper. Paneer butter masala is made with very few but recommended spices which gives it that authentic taste.

      Shilpi Agarwal August 28, 2015 2:27 pm Reply
  • Love the color and consistency of the gravy. It looks delicious dear

    kushi August 31, 2015 4:02 pm Reply
    • thanks Khushi

      Shilpi Agarwal September 1, 2015 9:58 am Reply
  • Yummy and easy recipe .. We loved it .. Can we freeze the gravy too without paneer?

    Shilpy October 8, 2015 3:40 pm Reply
    • thanks Shilpy,
      I am not so sure that you can freeze the gravy.
      Regards,
      Shilpi

      Shilpi Agarwal October 17, 2015 7:23 pm Reply
      • Thanks Shilpi .. I did freeze it and came out perfect .. froze it just after Step 17 .. just thawed it in the fridge and heated again and added Paneer and cream .. finger licking yummy ..

        Shilpy October 19, 2015 9:39 pm Reply
        • that’s great to know Shilpy. Do try my other recipes hope you like them too 🙂

          Shilpi Agarwal October 20, 2015 1:04 pm Reply
  • Shilpi, is the butter used unsalted or salted table butter?

    Kiron July 11, 2016 11:55 pm Reply
    • Kiron, I used unsalted butter. But you can also use salted one. Just make sure to use lesser salt later in the gravy accordingly.

      Shilpi Agarwal July 24, 2016 9:50 pm Reply
  • Hi Shilpi,
    Do I need to take out cardamom shell before making the paste of tomato ?

    vaishali March 14, 2017 11:43 am Reply
    • no Vaishali you don’t need to take out cardamom shell before making paste.

      Shilpi Agarwal March 14, 2017 12:11 pm Reply

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