Recipes

Paneer butter masala ingredients

INGREDIENTS

Paneer – Homemade fresh paneer is best to use. However store bought paneer which includes fresh or frozen can also be used.
Onion, Tomato – I use half and half ratio of onion : tomato which works best and gives good volume too.
Butter – I have used unsalted butter, you can use salted butter too but make sure to adjust salt accordingly. Do not reduce butter as it gives a nice aroma and beautiful glaze to this dish.
Fresh Cream – You can use store bought fresh cream or the cream that we collect from full cream milk at home to make butter.
Cumin seeds, Ginger garlic paste – Cumin seeds is added while tempering. Ginger garlic paste
Whole spices – Bay leaf, cinnamon, cardamom and cloves are used for tempering.
Cashews – Cashews grind along with sauteed onion, tomato gives a creamy texture to the gravy.
Spice powders – Kashmiri chili powder, cumin seeds powder, coriander powder and garam masala powder is added.
Kasoori methi, coriander leaves – Kasoori methi is crushed and added at the final stage along with fresh coriander leaves.
is added for flavor.

How to make paneer butter masala [stepwise photos]

Take 200 grams paneer cubes, soak in warm water for 15 minutes, drain and set aside. I always cut paneer into small cubes for it to absorb the flavor well.

To a pan add 2 medium sized onion sliced and saute until it turns transparent.

Add 4 medium sized tomatoes roughly chopped along with 10 cashews.

.Saute for a minute until it shrinks in volume.

Cook covered for 5 minutes or until raw smell of tomatoes completely leave.

Open and give a quick mix. Cool down

Open and give a quick mix. Cool down

Grind it to a fine puree, set aside.

Rinse the pan, add it back and switch on the flame. Heat 1 tablespoon butter – add 1 small bay leaf, one 1 inch cinnamon, 1 clove, 1 cardamom and ½ teaspoon cumin seeds. Give a quick saute.

Add 1 heaped teaspoon kashmiri red chili powder and give a quick saute. Now add 1 teaspoon ginger garlic paste and 1 green chili.

Give a quick saute.

Add onion, tomato puree along with ½ cup mixer rinsed water.

Give a quick mix and cook covered as it splutters a lot at this stage. Cook for 5 minutes.

Now open and add salt to taste, ½ teaspoon sugar, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder and ½ teaspoon cumin powder.

Give a quick mix. Cook for 2 minutes.

Now add drained paneer cubes. Give a quick mix.

Add ¼ cup fresh cream,1 tablespoon butter, 1 teaspoon crushed kasoori methi and 1 tablespoon coriander leaves.

Give a quick mix.

Restaurant style butter paneer masala recipe is ready

Expert Tips

Butter – Use good quality butter wither salted or unsalted butter. Adjust salt accordingly.
Paneer – Cut the paneer into small cubes for it to absorb the gravy well. Soaking paneer in hot water helps to make paneer soft. I usually do not fry the paneer add it as such but you can toast it in oil and add it to gravy too.
Onion, Tomato – Choose ripe fresh and juicy tomatoes. Make sure to saute onion, tomatoes well until raw smell completely leaves.
Fresh cream – You can use store bought fresh cream or cream collected from milk. If using cream collected at home, mash it well to make it smooth and then add it.
Cashews – Cashews can be soaked in hot water and added to grind or cooked along with onion, tomato to make it soft.
Low fat version – Replace half of butter with oil, half of fresh cream with milk.
Consistency – The consistency should be flowing and creamy.
Chili powder – Kashmiri chilli added to butter gives a bright orangish red color to the gravy so do not miss this step.

Serving & Storage

Paneer Butter Masala goes well with phulka, chapati, roti, naan, plain basmati rice, jeera rice, pulao etc. Paneer Butter Masala keeps well in fridge for 2 days.

FAQS

1.What is Butter Paneer?

Paneer Butter Masala is also called as Butter Paneer, they both are same.

2.Why does my paneer turn rubbery?

Paneer becomes rubbery when over cooked so do not cook it for a long time. Once added bring to a boil and switch off.

3.Should I fry paneer in oil before adding to gravy?

I usually do not fry paneer just add it as such. But you can even fry and add if you prefer. Frying makes paneer a bit hard so after frying paneer soak in hot water which makes the paneer soft.

4.Can I add tomato puree replacing tomatoes?

Yes you can add tomato puree but the taste and texture varies. Fresh tomatoes works best however store bought tomato puree should be added less in quantity as it is more sour than fresh tomatoes.

5.Can I replace cream with milk?

Yes you can replace cream with milk, but the taste and texture may vary accordingly. I would suggest to use half and half of fresh cream and milk if you are looking for a low fat version.

6.Will the gravy split if I add milk?

The gravy may split if milk is added when the gravy is boiling in high flame. So always add milk lowering the flame.

7.What can I replace cashews with?

You can replace cashews with almonds. Soak 10 almonds in hot water, peel the skin and add it.

Paneer butter masala recipes videos

Notes

Butter – Use good quality butter wither salted or unsalted butter. Adjust salt accordingly.
Paneer – Cut the paneer into small cubes for it to absorb the gravy well. Soaking paneer in hot water helps to make paneer soft. I usually do not fry the paneer add it as such but you can toast it in oil and add it to gravy too.
Onion, Tomato – Choose ripe fresh and juicy tomatoes. Make sure to saute onion, tomatoes well until raw smell completely leaves.
Fresh cream – You can use store bought fresh cream or cream collected from milk. If using cream collected at home, mash it well to make it smooth and then add it.
Cashews – Cashews can be soaked in hot water and added to grind or cooked along with onion, tomato to make it soft.
Low fat version – Replace half of butter with oil, half of fresh cream with milk.
Consistency – The consistency should be flowing and creamy.
- Chili powder – Kashmiri chilli added to butter gives a bright orangish red color to the gravy so do not miss this step.