Paneer Butter Masala | Paneer Masala Quick & Easy Homemade Recipe | Pane...

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Paneer Butter Masala Recipe | Restaurant Style Paneer Curry

Paneer Butter Masala, also known as Paneer Makhani, is one of the most popular North Indian curries. This restaurant style paneer recipe features soft paneer cubes simmered in a rich, creamy, and mildly spiced tomato‑cashew gravy. Perfect to serve with naan, roti, or jeera rice, this dish is a must‑try for every paneer lover.


Ingredients (Restaurant Style)

  • 250 g paneer cubes (Indian cottage cheese)
  • 2 tbsp butter + 1 tbsp ghee
  • 1 cup tomato puree (ripe, red tomatoes)
  • 1 cup onion (finely chopped)
  • 8–10 cashews (soaked)
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • 1 tsp red chilli powder (Kashmiri for color)
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi (dried fenugreek leaves, crushed)
  • ¼ cup fresh cream
  • 1 bay leaf, 2 cardamom, 1 small cinnamon stick
  • Salt & sugar to taste

Step‑by‑Step Instructions

  1. Prepare the gravy base
    • Heat butter + oil in a pan. Add onions, cloves, cardamom, and cinnamon. Sauté until soft.
    • Add tomatoes and cashews. Cook until mushy. Blend into a smooth paste for that silky restaurant style texture.
  2. Cook the masala
    • In the same pan, melt butter. Add bay leaf, ginger‑garlic paste, and sauté.
    • Add the blended tomato‑onion‑cashew paste. Stir in red chilli powder, coriander powder, and salt. Cook until aromatic.
  3. Make it creamy
    • Add milk or water to adjust consistency. Stir in garam masala, sugar, and kasuri methi.
    • Add paneer cubes and simmer gently for 3–4 minutes.
  4. Finish with richness
    • Stir in fresh cream and a knob of butter. Garnish with coriander leaves and a drizzle of cream
Please try and share your feedback.

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