Paneer Butter Masala Recipe (Restaurant Style)
User Reviews
4.9
588 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
307 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Butter Masala Recipe (Restaurant Style)
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Paneer Butter Masala Recipe (Restaurant Style) features soft paneer cubes simmered in a rich tomato-based gravy made creamy and flavorful with cashew paste, butter, cream, and aromatic spices like fenugreek and garam masala. The sauce is smoothly pureed and cooked to develop sweet, tangy, and mildly spiced notes with a signature orangish-red color. This dish is a popular vegetarian main course.
Description
This recipe starts by soaking cashews to blend a smooth, creamy paste, which enriches the tomato gravy made from fresh pureed tomatoes. Ginger-garlic paste and optional Indian bay leaf are sautéed in butter before adding the tomato puree. The sauce is cooked thoroughly until oil separates, indicating the raw tomato flavor has cooked off. Kashmiri red chili powder is used to impart a natural red color and gentle heat. Water is added to reach desired consistency.
Soft paneer cubes are added along with fenugreek leaves and garam masala. The dish is finished with light cream and optionally a small amount of sugar to balance the tanginess. The result is a creamy, mildly spiced, buttery curry with a velvety texture and bright, appealing color.
Paneer butter masala is typically served with Indian breads like naan or roti, or with rice. Garnishing with julienned ginger, chopped coriander, extra cream, or butter adds freshness and richness.
Notes emphasize using good-quality butter and ripe tomatoes with a balanced sweet-tangy flavor. The importance of thoroughly cooking the tomato puree to remove rawness is highlighted. Substitutions for cashews with almonds are suggested, including blanching instructions. Adjustments in cream and sugar depend on taste preferences, and optionally frying paneer cubes before adding can improve texture.
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Ingredients
For cashew paste
- 18 to 20 cashews - whole
- ⅓ cup water for soaking cashews, hot
For tomato puree
- 2 cups tomato diced, or 300 grams tomatoes or 4 to 5 medium sized, pureed
For ginger-garlic paste
- 1 inch ginger - peeled and roughly chopped
- 3 to 4 garlic small to medium-sized, peeled, cloves
Other ingredients
- 2 tablespoons butter or 1 tablespoon oil + 1 or 2 tablespoons butter
- 1 tej patta (Indian bay leaf), optional
- ½ to 1 teaspoon Kashmiri red chili powder or deghi mirch or ¼ to ½ teaspoon cayenne pepper or paprika
- 1.5 cups water or add as required
- 1 inch ginger - peeled and julienned, reserve a few for garnish
- 1 or 2 green chili - slit, reserve a few for garnish
- 200 to 250 grams paneer (Indian cottage cheese) - cubed or diced
- 1 teaspoon fenugreek leaves kasuri methi) - optional, dry
- ½ to 1 teaspoon garam masala or tandoori masala
- 2 to 3 tablespoons light cream or half & half or 1 to 2 tablespoons heavy cream - optional
- ¼ to 1 teaspoon sugar - optional, add as required depending on the sourness of the tomatoes
- salt as required
For garnish
- 1 to 2 tablespoons Coriander leaves - chopped, (cilantro) - optional
- 1 inch ginger - peeled and julienned
- 1 tablespoon light cream or 1 tablespoon heavy cream - optional
- 1 to 2 teaspoons butter - optional
Instructions
Preparation
- Soak cashews in a hot water for 20 to 30 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.
- Then drain and add the soaked cashews in a blender or mixer-grinder.
- Add 2 to 3 tablespoons water and blend to a smooth and fine paste without any tiny bits or chunks of cashews.
- In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.
- Blend to a smooth tomato puree. Set aside. Don’t add any water while blending the tomatoes.
Making tomato gravy
- Melt butter in a pan on a low heat. Add tej patta and fry for 2 to 3 seconds or till the oil become fragrant.
- Add ginger-garlic paste and sauté for about 10 to 12 seconds till the raw aroma disappears.
- Add the tomato puree and stir well. Cook for 5 to 6 minutes stirring a few times.
- Next add kashmiri red chili powder and stir again. Continue to sauté till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together as one whole lump.
- Then add cashew paste and stir well. Sauté the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste.
- The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low heat. So keep stirring non-stop.
Making paneer butter masala
- Add water and mix very well. Simmer on a low to medium-low heat.
- The curry will come to a boil.
- After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken.
- Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.
- After 3 to 4 minutes, add slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional).
- You can vary the sugar quantity from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.
- Mix very well and simmer for a minute.
- After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. I keep the gravy to a medium consistency.
- After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the heat.
Serving Suggestions
- Garnish the curry with coriander leaves and ginger julienne.
- You can even dot the gravy with some butter or drizzle some cream.
- Serve Paneer Butter Masala hot with plain naan, garlic naan, roti, paratha or steamed basmati or jeera rice or even peas pulao.
- Side accompaniments can be an onion-cucumber salad or some pickle. Also serve some lemon wedges by the side.
Notes
- Use good quality butter, either salted or unsalted, yellow or white, for best flavor.
- Choose ripe tomatoes with sweet-tangy taste; avoid overly sour tomatoes for best results.
- Cook tomato puree thoroughly until oil separates to remove raw tomato flavor.
- Soak cashews in hot water for 20-30 minutes before blending to create a smooth paste; almonds can substitute if cashews are unavailable.
- Adjust cream and sugar levels based on tomato sourness and personal taste.
- Optionally fry paneer cubes before adding to the gravy for improved texture.
Nutrition Information
Show Details
Calories
307kcal
(15%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Cholesterol
66mg
(22%)
Sodium
493mg
(21%)
Potassium
221mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1066IU
(21%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
14mg
(16%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
9µg
Calcium
255mg
(26%)
Vitamin B9 (Folate)
13µg
Iron
1mg
(6%)
Magnesium
28mg
(7%)
Phosphorus
63mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 66mg | 22% |
| Sodium | 493mg | 21% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1066IU | 21% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 14mg | 16% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 9µg | |
| Calcium | 255mg | 26% |
| Vitamin B9 (Folate) | 13µg | |
| Iron | 1mg | 6% |
| Magnesium | 28mg | 7% |
| Phosphorus | 63mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
588 reviews
Excellent
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