Paneer Butter Masala Restaurant Style

This Indian cottage Butter Masala or Paneer Butter Masala Restaurant Style cheese gravy recipe with paneer cubes in a creamy tomato and cashew sauce is one of my favorites. I am a die-hard paneer lover and this has been in the making for quite a while.

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The spice and creaminess of this smooth creamy dish will take you back to your favorite restaurant, and is perfect when paired with garlic naan, paratha, tandoori roti, or pulao.

Paneer Butter Masala is an extremely easy recipe that makes a mouth-watering dish in minutes with ingredients like cream, paneer, and spices. 

For everyone who has never tasted Paneer butter masala, this dish is a North Indian delicacy described as: “Cubes of Indian cottage cheese cooked in a creamy onion-tomato-cashew sauce.”

Whatever it is called, this buttery and savory Punjabi paneer curry is well worth trying, and its aroma will enchant your taste buds.

Some other Paneer recipes you would like on my blog – Palak paneer paratha (Spinach Cottage Cheese Paratha), Tandoori Paneer Samosa (Best Samosa Recipe), Paneer Capsicum In Tomato Gravy. 

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I love the Homemade tomato puree in this paneer butter masala recipe. Not only do they taste like fresh tomatoes, but they are also convenient and add a bright red hue to the curry. I make sure to stock up on these tomato cans that contain no BPA. Also, I used Kashmiri red chilly powder for red or orange vibrant color.

Butter paneer is one of the most famous Indian paneer dishes that has many names such as butter paneer masala or butter paneer makhani. Being so popular, it is served by many Indian restaurants.

What Is Paneer Butter Masala?

The most popular Indian paneer dish is known as butter paneer masala, paneer makhani, or simply butter paneer. Being so popular, most Indian restaurants serve butter paneer.

However, if you have not been introduced to Paneer Butter Masala, this dish is a delicious North Indian delicacy that is a rich onion-tomato-cashew sauce with cubes of Indian cottage cheese cooked in it.”

Paneer makhani is very popular in Indian restaurants, and it is known by various names like butter paneer, butter paneer masala, or paneer makhani. Being so popular, it can be found in many Indian restaurants.

It doesn’t matter whether you’re in summer, winter or monsoon, even if you run out of ideas for a curry of the day, if you have a slab of paneer at home, you know your worries won’t last long.

Many choose to order this dish at parties or get-togethers. This is an Indian dish that is favored by vegetarians and non-vegetarians alike, and it is a favorite in any Indian restaurant or dhaba menu.

As you are sautéing the sabzi, I really enjoy the way the gravy blends nicely with the paneer pieces and the result is absolutely delicious.

Let us not forget to mention that this luscious, slightly sweet yet pungent dish is supposed to go wonderfully with your favorite flatbread.

Truckers used to stop at Dhabas on the dust-covered roads for food and rest. The food kept their stomachs full and satisfied their craving for home-style tastes; it was hearty, rustic, spicy, and incredibly delicious.

Several Indian restaurants across the US and around the globe serve famous north Indian dishes that you may also be familiar with such as lassi, Palak Paneer, and Dal Makhani.

This Paneer Butter Masala

•  The dining experience is just like eating it at your favorite restaurant
•  Has a creamy tomato-based sauce
•  A very delicious rich creamy curry that goes well with tandoori roti.
•  Pairs well with naan or rice
•  With your choice of bread, you can serve it for lunch or dinner.

Check out the Paneer Butter Masala Restaurant Style Recipe Video :

Ingredients

Paneer/Indian Cottage Cheese – Make this recipe with soft paneer cubes for the best results. It is thought that paneer cubes do not need to be fried, so they need to be very fresh.

It is advisable to soak the paneer for 2-3 minutes in warm water. Discard the water, and use the paneer.

To make this recipe, you need to use store-bought tomato puree and tomato ketchup, which are much more concentrated than homemade ones. This will give the dish a restaurant-like characteristic.

Cashews – They are another ingredient of note that imparts a nice creaminess and shine to the dish. The sweetness of the cashew combines well with the mildness of the tomatoes. 

Fresh Cream – Add cream to the gravy after the cashews. It makes it creamy and thick, though you can skip the cream if you want a less rich version.

Butter and oil – In this recipe for paneer butter masala a small amount of butter is used, but only enough to make the curry rich and buttery. Though you can go overboard putting in more butter.

Begin the recipe by adding butter and some oil. Oil is necessary in order to prevent the butter from burning while cooking.

Spices & Herbs – A delicious flavoring can be achieved by adding whole spices like cloves and cardamom.

Onion and tomato – Make a very fine paste out of onion, and tomato masala. When grinding, don’t add too much water, or else the paste won’t become fine. 

For best results, I have used Tomato puree which is very necessary to get that authenticated restaurant-style flavor and color. I used the below brand. It’s BPA-free. You can use whichever is available in your country.

If you are making it vegan then you will need :

• Vegan butter
• Whole spices like green cardamom, black cardamom, and cloves.
• Onion chopped
• Garlic chopped
• Ginger chopped
• Tomatoes chopped
• Raw cashews
• Coriander powder
• Paprika
• Turmeric
• Garam masala
• Kasoori methi (dry fenugreek leaves)
• Sugar
• Super firm tofu (or extra firm, drained)
• Cilantro

For making exactly follow the same process as given below with the above ingredients.          

How to make Paneer Butter Masala Restaurant Style step by step with photo:

1. In a pan, melt 2 tablespoons of butter and 2 tablespoons of oil. Once the butter and oil are hot, add cloves, black cardamom, and green cardamom. Saute for 30 seconds.
2. Add onions chopped and saute for 2-3 minutes.
3. Add ginger chopped, tomato chopped, garlic chopped and green chili silted. Cook for 2-3 minutes.
   
   
4. Once the cashews are cooked, add them to the pan and cook for 2 minutes at medium-high temperature.
   
5. You must remove the mixture from heat and let it cool. After cooling down transfer the mixture to a blender and grind the onion-tomato mixture in a grinder to make a smooth paste.
   
6. Using the same skillet, melt the remaining 4 tbsp butter. Yes, as it’s paneer butter masala we will need a little more butter. Adjust according to your preference.
7. Add the fine paste to the pan.
8. To taste, add coriander powder, turmeric powder, Kashmiri chili powder, and salt to taste. Mix well.
   
9. Now add tomato puree, tomato ketchup and saute for 2 minutes on medium heat.
10. You can continue cooking this recipe for 3-5 minutes with one cup of water on the side until the oil starts to separate.
    
11. Add paneer cubes and cook for 3-4 minutes. Add more water if required.
    
12. Now add garam masala powder, fresh cream, honey.
    
13. Cook for another minute and then add Kasuri methi.
14. Garnish with fresh cream and chopped coriander leaves Serve hot with Naan or Laccha Paratha.

Important Suggestions To Keep In Mind

• Using Kashmiri Chili Powder can give you a deep red color without being too spicy.
• Don’t pressure-cook Paneer because it can make it chewy. Just soak paneer cubes in the hot sauce for a few minutes before eating.
• Store-bought tomato puree adds a nice deep orange color to the dish and I highly recommend products that are available in most grocery stores in the US or India.
• Authentic flavor and depth are added when homemade garam masala is used.
• You can even pass the paste through a soup strainer for a richer curry. Grind the masala to a fine paste. The gravy should be silky smooth.
• Add honey and cream or cream after cooking if you plan to freeze the gravy. Add honey and cream at the last moment if you plan to serve it straight away.
• In freezer-safe containers, you can store this gravy for 2-3 months. Simply thaw it on the countertop for 3-4 hours, then heat it again in a saucepan and serve. You can also add cream before serving.
• A bit of hot charcoal on an aluminum foil and a sprinkle of ghee on top will also give a smoky flavor to this curry. Don’t leave it open for longer than 15 minutes for the curry to absorb the flavor.

Substitutions

• Any mild chili powder or paprika can be substituted for Kashmiri red chili powder. For spicier chili powder, reduce the amount.
• Fenugreek leaves cannot be substituted. If you don’t have them, skip them.
• If you don’t want to use tomato puree, use fresh tomatoes. Puree them in a blender.
• Unsweetened coconut cream or cashew cream can be substituted for heavy cream.
• Any neutral oil or butter or vegan butter could be substituted for ghee if you prefer.
• Alternatively, paneer can be replaced with tofu or ghee and cream substitutes can be used instead of the cream.
• Sweeteners or honey can be substituted for sugar if you prefer.

Storage Suggestion 

This gravy can be frozen for two to three months. Thaw it on your countertop for 3-4 hours, and then reheat it in a saucepan. You can add cream to the gravy before serving. 

Serving Suggestion

Paneer Makhani is traditionally served with fluffy naan, layers of homemade parathas, or Rotis. If you’re looking to enjoy a yummy gluten-free Indian meal, serve it with Basmati rice.

Just dunk the fresh, lightly sweet, but wonderfully pungent-tasting, paneer-loaded flatbread in this luscious, sweet yet lightly sweet dish and you know you are eating something truly awesome.

You can serve paneer butter masala in a fun new way by serving it on naan pizza. Add some sauce to naan, top with cubed paneer, and sprinkle mozzarella on top. Bake, grill or broil until it is golden brown.

Frequently Asked Questions

How is it different from Paneer Makhani?

In contrast to Makhani, Paneer Butter Masala uses only tomatoes along with cashews, while Makhani includes other ingredients besides tomatoes.

Our Makhani occasionally includes poppy seeds and melon seeds, while in Paneer Butter Masala there are no such ingredients.

Which cream to use for making this recipe?

This recipe has been prepared using Fresh Amul cream, but you can use any other low-fat cream you find in your region. It is also possible to use homemade cream or milk that has been boiled afterward in place of fresh cream.

How to make this Vegan?

You can substitute paneer with tofu to make vegan paneer butter masala.

If you feel like trying out a vegan curry, try butter paneer curry with cashew or coconut cream and any vegan butter you like. The taste will be the same.

Can I use frozen Paneer?

You can use frozen paneer to cook this dish if you, simply, thaw it on the counter until it becomes room temperature. Cut it into cubes and soak it in warm water for twenty minutes. Then you can continue your recipe as usual.

 

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Note: A rough estimate of nutrition is provided.

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