Restaurant Style Paneer Butter Masala Recipe

Paneer Butter Masala (पनीर बटर मसाला) or paneer makhani (पनीर मखनी, मसालेदार पनीर मखनी) is restaurant-style paneer made in rich and creamy masala base. There no particular way in making this dish the basic is to make a buttered gravy with panner in it. The gravy can be made in various ways with and without the use of onion and garlic. Here we are sharing the recipe of Paneer Butter Masala without onions.

• Heat oil in a pan.

• Add asafoetida (Hing) & cumin seeds (jeera).

• As they crackle, add grated ginger.

• As ginger turns light brown, add the chopped tomatoes & green chili.

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• Add coriander (dhania) powder, turmeric powder, salt & red chili powder to the tomatoes.

• Mix them well.

• Cook the tomatoes for 7-10 minutes.

• After 7-10 minutes, turn off the flame & allow the mixture to cool down.

• Grind this mixture in a mixer grinder.

• Next, put this mixture back in the pan & turn on the flame.

• Add Kasuri methi & sugar to the mixture.

• Cook it well till the mixture starts leaving oil.

• Next, take the cashew nuts & make a paste.

• Add a little water to the paste & then add it to the tomatoes.

Suggested Read: Paneer Bhurji, Paneer Korma 

• Mix them well & then add 1/2 a cup water to the tomatoes.

• Bring them to a boil & then add the rest of the water.

• Boil it well to make a slightly thick gravy.

• Add 2-3 tablespoons of cream to this gravy on a lower flame.

• You can use either dairy fresh cream or Amul packaged cream for this purpose.

• Boil them for a little while till it is absorbed well by the gravy. This will take 1-2 boils.

• Now, add paneer cubes to the gravy.

• Allow them to boil (1-2 boils)

  • Once cooked well, turn off the flame.

• Add garam masala & mix, garnish with coriander.

• Paneer butter masala is ready to serve.

Suggested Read: Paneer Pasanda, Palak Paneer