paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer |
by Tarla Dalal
Added to 182 cookbooks
This recipe has been viewed 192239 times
paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images.
paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer.
One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best!
Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream.
Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too.
You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once!
Try other recipes like Badami Paneer or Baingan Bharta.
Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.
For paneer butter masala- To make paneer butter masala, heat ½ tbsp of butter and oil in a deep non-stick pan, add the onions, cloves, cardamom and sauté on a medium flame for 2 to 3 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the cashewnuts, coriander powder and chilli powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Switch of the flame and cool slightly, transfer to a mixer, add ¼ cup of water and blend till smooth. Keep aside.
- Heat the remaining 2 tbsp of butter in a deep non-stick pan, add the bayleaf, ginger paste and garlic paste and sauté on a medium flame for 30 seconds.
- Add the tomato-onion purée, milk, kashmiri red chilli powder, garam masala and salt mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the fresh cream and dried fenugreek leaves, mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
- Add the paneer, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve the paneer butter masala immediately garnished with coriander.
Paneer Butter Masala Video
Paneer Butter Masala recipe with step by step photos
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We have a super
restuarant style paneer butter masala recipe for you.
Paneer is one of the most important
sources of protein for vegetarians. It is a versatile ingredient and because of the bland taste, it can easily soak in flavours and can be used to make an array of dishes ranging from appetizers to curries. Apart from koftas, mixed vegetables and aloo, paneer is one ingredient used in most North Indian sabzi recipes. Listing down some all-time favorite
paneer gravy recipes that you would like to try :
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For making the paneer butter masala, heat ½ tbsp of butter and oil in a deep non-stick pan. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. Adding oil along with butter prevents the butter from burning.
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Once the butter melts and oil is moderately hot, add the onions and sauté on a medium flame for 2 to 3 minutes.
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Also, add whole spices like cloves, cardamom to enhance the flavour of the restaurant style paneer butter masala and saute on a medium flame fro1 minute.
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Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. The tomatoes must turn soft and mushy.
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Add the cashew nuts. They provide a rich and creamy texture to the gravy.
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Add the coriander powder.
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Add the chilli powder. To get a bright orange red coloured gravy, make use of a good quality chilli powder.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. This recipe of paneer butter masala - restaurant style requires you to saute onions, tomatoes in butter first and then cook with cashew and spices, this step is important to make a scrumptious gravy. If at any stage, the vegetables are not cooked properly, you will feel the raw taste in the paneer makhani gravy later.
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Switch off the flame and cool slightly & transfer the cooked onions-tomatoes to a mixer jar.
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Add ¼ cup of water.
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Blend till smooth and our makhani gravy is ready. Keep aside. You can even strain to get a really smooth puree.
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For preparing the paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | heat the remaining 2 tbsp of butter in a deep non-stick pan.
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Add the bayleaf.
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Add the ginger paste and garlic paste. Alternatively, you can even add finely chopped ginger-garlic. If you are Jain, then you can avoid the onions and garlic, but the overall yield will be less and you will have to add extra cream or cashews to balance the texture and flavours.
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Sauté on a medium flame for 30 seconds.
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Add the prepared tomato-onion purée.
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Add the milk. Water can also be used but, milk helps in giving a rich texture to the restaurant style paneer butter masala.
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Add the kashmiri red chilli powder. This also helps in giving a nice colour to the gravy.
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Add the garam masala and salt. I have used homemade garam masala spice-mix made using this recipe of garam masala.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the fresh cream. If you want a creamier paneer butter masala then use more cream. If you do not like the creamy taste, then avoid adding cream.
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Add the dried fenugreek leaves. Always roast and lightly crush the kasuri methi in your palms before adding to get maximum flavours.
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Mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
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Add the paneer. If you like the paneer crispy, shallow fry them lightly before adding to the gravy. For vegan alternative, use tofu instead of paneer. I mostly make use of homemade cottage cheese made using this detailed recipe for paneer.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally. If over-cooked the paneer will become tough so, if you are not serving immediately then do not add the paneer cubes.
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Serve the restaurant style paneer butter masala immediately garnished with coriander. Enjoy the paneer butter masala hot with tandoori roti, kulcha, butter garlic naan or jeera rice for a satisfactory meal.
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Also you can try other Punjabi paneer sabzi recipes like : Paneer Tikka Masala, Paneer and Corn Curry and Paneer and Tomato in Green Gravy
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The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer.
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Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal.
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Add the fresh cream. If you want a creamier paneer butter masala then use more cream.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 476 cal |
| Protein | 15.3 g |
| Carbohydrates | 22.2 g |
| Fiber | 2.3 g |
| Fat | 36.2 g |
| Cholesterol | 17 mg |
| Sodium | 73.8 mg |
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