Paneer Butter Masala, is a delectable dish of Paneer cooked in tomato cashew nut gravy, spices and cream. The mildly sweet, rich and creamy gravy of Butter Paneer here I am sharing with you all is an Easy Restaurant Style Paneer Curry Recipe. Now, you really do not need to rush to restaurants to enjoy your favourite dish. It is an absolutely easy recipe to make, and definitely a star at your table. You can serve this delicious Paneer Butter Masala with any flat breads or pulao of your choice. We are an ardent fan of Paneer Curry varieties.
To make Paneer Butter Masala, first, we need to make a pureed gravy base by cooking tomatoes along with spices and seasonings in butter. Then, simmer the gravy along with spice powders, sugar, and dried fenugreek. Lastly, add Paneer and dress the dish finally with cream. Dish is ready to serve.
Hey there all…
Up here on the blog today, is an excellent creamy Paneer Butter Masala Recipe. Paneer, I can say is considered as the king in vegetarian dishes, be it for starters or the main course, followed by the rest of the vegetable. We often crave and especially turn up to restaurants to have varieties of Paneer. I as a cook, if I love any particular dish in a restaurant or places other than what I cook myself in my kitchen, immensely makes me feel like trying it out myself as soon as possible. Just because I love falling deeper in my passion.
Truly speaking, this gorgeous look of Paneer Butter Masala makes my family so anxious that they just jump over it on the dining table to enjoy it. Not only the looks, also the mesmerizing aroma and the mixture of all the items all together gives out a beautiful outcome. This Paneer recipe can surely be added on the menu list as a rich and heavy main course.
Difference between Paneer Butter Masala and Paneer Makhani Gravy:
Paneer Butter Masala and Paneer Makhani are not eaxctly the same. Here, you will find a slight difference in both even though they both are cooked in butter. Paneer Butter Masala has the gravy base of tomatoes coooked with spices, cashew nuts and pureed. While, in Paneer Makhani, the Makhani gravy has a base of chopped onions, whole spices, seasonings and tomato puree. Soon, I shall be sharing easy Paneer Makhani recipe here on the blog. However, many do call Butter Paneer as Paneer Makhani also.
Accompaniments that goes best with Paneer Butter Masala:
The tangy-buttery flavor adds an extra delight to this dish and makes it a perfect main course to go along both tandoori Roti or Plain roti and with Jeera Rice. We can serve Paneer Butter Masala with any Indian flatbread bread i.e. Roti/Phulka, Garlic Butter naan or Kasuri Naan, Kulcha, regular or Butter Tandoori Roti, Naan, and Roomali Roti. Obviously, Paneer Butter Masala is best served with Easy Zafrani Pulao or even Jeera rice along with salads on the side or just sliced onion rings and lemon slices.
Ingredients used in making of Paneer Butter Masala Recipe:
I have here used fresh Malai Paneer, Tomatoes, Cashew nuts (as it is an excellent item to make the gravy thick, rich and gives a beautiful texture). Followed by a piece of ginger, garlic, green chilies, cumin seeds, cinnamon stick, bay leaf, dhaniya (coriander) powder, haldi (turmeric) powder, Kashmiri red chili powder, Garam masala powder, Kasuri Methi, Salt. Addition of little Sugar to the gravy gives is mild sweetness as well as spark to the gravy. Fresh Cream, packed as well as home made fresh cream can also be used. And, We have to cook all the ingredients in butter to give that per texture, aroma and taste to get the best Paneer Butter Masala at home. You can adjust the amount of green chillies and red chilli powder as per you liking. Ofcourse, you can add more to make spicy Paneer Butter Masala.
How to make Restaurant Style Paneer Butter Masala Recipe | Best paneer Butter Masala Recipe | Paneer Curry Recipe
200 grams, Paneer, cut in 1 inch cube
4 medium tomatoes, roughly cubed
8-10 cashew nuts
1 teaspoon, Shajeera
½ inch, ginger piece, grated
1 green chili, chopped
3-4 garlic cloves, crushed
1 inch, cinnamon stick
1 bay leaf
¼ teaspoon, haldi powder
1 teaspoon, dhaniya powder
1 ½ teaspoon, Kashmiri red chili powder
¾ teaspoon, garam masala powder
1 teaspoon, kasuri methi
Salt to taste
1 teaspoon, sugar
2 tablespoons, cream
1 tablespoon + 4 tablespoons, butter
Method of how to make best Paneer Butter Masala:
In a pan, melt 1 tablespoon of butter
Add shah zeera and fry for few seconds
Then, add garlic, ginger and green chili for few seconds
Now add cashew nuts and fry for a minute
Add tomatoes and sauté on high for a minute. Cook until tomatoes are soft
now, take it off the heat and cool completely
Grind the tomato mixture to a very fine paste
Next, heat kadhai or pan. Melt 3 tablespoons of butter
Add bay leaf and cinnamon stick, fry for few seconds
Then, lower the heat and add spice powder (except garam masala) and kasuri methi, fry for few seconds (do not burn)
Now, add tomato mixture, saute on high for a minute. Stir in between
Cook for 2-3 minutes or until masala starts releasing the oil.
Now, add little water depending upon the consistency of the gravy you need. Do not add too much water at a time. Bring it to a boil. Add cream and mix.
Cook for a minute.
Add paneer, garam masala powder and sugar. Mix well. Cook for only a minute
Add some more kasuri methi if you prefer
Paneer Butter Masala is ready to serve