Paneer Butter Masala Recipe - Restaurant Style

In this post, you can learn how to make North Indian, restaurant style Paneer butter masala at home. I tried this recipe from Nags Space. I made slight changes in the original recipe by simplifying its cooking procedure & the list of ingredients.It came out excellent in taste .Thanks a lot Nags. Its a quick and easy to make recipe.So I make it very often for Raksha’s lunch box. She loves the combination of soft chapathi with paneer butter masala more than other gravies.The addition of cashew paste, milk and fresh cream makes it so rich. You can make this gravy without onion and garlic too. I am sure it tastes great. I want to treasure this recipe in my blog for future reference.So here comes the yummy restaurant style Paneer Butter Masala recipe. Do try this recipe at home and let me know your feedback ladies . I have updated this recipe with a video. Please check it out.

Paneer Butter masala - Restaurant style

How to make restaurant style paneer butter masala at home

Cuisine: Indian

Category: Side dish for roti

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Paneer – 50 gms (cubed ) ( Soak in hot water till use) Big onion – 1 no (chopped roughly) Tomatoes – 2 nos (medium sized) Cooking oil or butter - 1 + 1 tbsp Ginger , Garlic paste – 1 tsp ( Or grind 1 inch ginger & 5 cloves of garlic) Coriander powder/Dhania powder – 1.5 tsp Red chilli powder – 1 tsp Garam masala powder – 1/2 tsp Tomato ketchup - 1 tsp Salt- As required. Boiled Milk – 1/2 cup to 1 cup ( use as required) Fresh cream - 1 tbsp ( I dint have fresh cream .So I removed a tsp of skin from the boiled milk and added it.)(Paalaadai) Cashew – 5 nos ( to grind to a smooth paste) Crushed Kasoori methi - 1 tsp

METHOD

Peel and chop the big onion roughly. Chop the paneer into cubes. Boil 1 cup of water and add 2 tomato. Let it boil till the skin of tomato cracks. Switch off the flame and remove the tomatoes, set aside. ( You can peel the skin of tomatoes if you wish) Add the cubed paneer pieces to the remaining hot water. Let it be in hot water till use. It helps to keep the paneer soft.No need to fry the paneer pieces. ( For variations, you can skip blanching the tomato and grind with onion mixture as shown in the next step) In a kadai, heat oil( use butter for rich taste) and saute the onion till transparent.Add Ginger&garlic paste,saute till its raw smell goes off.Now add the red chilli powder, dhania powder , garam masala powder. Saute in low flame. Make sure you don’t burn them. Let the mixture cool down completely. To the mixture, add the blanched tomato and raw cashews. Grind everything to a smooth paste adding required water. Heat oil ( or butter) in a kadai and saute the ground paste till thick. Add tomato ketchup, sugar and salt. Mix well and boil the gravy till oil starts to float on top. Add the boiled milk. Mix well and check the taste. Let the gravy boil for few minutes. Gravy gets a nice orange shade. Lastly add the crushed kasoori methi, paneer cubes.If the gravy is too thick, add more milk. Mix well. Add  fresh cream at the end and switch off the flame.Check for spice & salt. If its too spicy add some more milk and vice versa. Serve with roti !! Enjoy !

Note

Use butter instead of cooking oil for rich taste & flavor. Instead of grinding cashews along with tomato, onion mixture, you can grind it separately and add it along with milk. You can also use almonds/badam in place of cashews. But cashews are the best ! You can peel the skin of blanched tomato, grind it to a puree and add to the gravy. But I ground it with onion masala. Adjust the quantity of chilli powder and dhania powder as per your taste. Adding kasoori methi gives the perfect restaurant style taste.So please don’t skip it.

Yummy Paneer Butter Masala is ready to be served hot with Chapathi , Naan.

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