Paneer Butter Masala is a delicacy which is made all over India. The dish is very popular and is mostly made in restaurants. This dish is made with paneer or Indian cottage cheese. The steps to make Indian cottage cheese or paneer can be found here. Whenever we go to restaurants on veg days like Monday or Thursday, we end up ordering paneer butter masala. It tastes yummy with naan or roti.
My family loves this butter paneer masala. I have been making it since the past few years, especially for small family parties. The gravy is made with onions, tomatoes and spices. The gravy is smooth, rich and creamy and tastes just like restaurant style paneer butter masala. My daughter loves paneer and I make different types of dishes with paneer for her.
I have used fresh cream to garnish the paneer butter masala. But this is optional. Also you can lightly fry the paneer pieces before adding it to the gravy. The paneer butter masala gravy can be added to lunch box along with jeera rice, salad and mango pickle.
I have not used any type of food color to make the gravy. The Kashmiri red chilli powder added to the gravy plays a dual role – first of adding mild spice and second is that it imparts a lovely color to the curry. I have also strained the gravy using a strainer after blending to make it look smooth just like the one served in restaurants. So presenting to you – Restaurant Style Paneer Butter Masala.
Paneer Butter Masala
- 200 grams paneer / Indian cottage cheese cubed
- 2 medium sized onion finely chopped
- 2 medium sized tomatoes finely chopped
- 10 cashewnuts crushed
- 5 Garlic Pods peeled and crushed
- 1 teaspoon red chilli powder use Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 bay leaf
- 2 cardamom pods crushed
- 1 inch cinnamon stick
- 1 teaspoon ginger-garlic paste
- 1 teaspoon kasuri methi
- 1 teaspoon oil
- 2 tablespoon Butter
- 2 tablespoon fresh cream optional
- 2 tablespoon Coriander Leaves chopped
- Heat the kadai. Add 1 teaspoon oil.
- After oil is heated, add finely chopped onion and sauté till onion turns pinkish.
- Next add chopped tomatoes and mix. Cover and fry till they turn mushy.
- Add crushed garlic and mix well.
- Add garam masala, coriander powder and red chili powder and mix well.
- Next, add chopped cashewnuts and fry for 2 minutes.
- Fry till the mixture becomes dry and starts releasing bit of oil from sides.
- Switch off the gas and cool the mixture. Add it to blender along with 1 cup water and make a fine puree. If needed add ¼ cup more water and blend.
- Take a strainer and strain the gravy. Discard the thick pulp left in the strainer. Retain only the smooth gravy which is collected in the container below.
- Take the kadai and add butter.
- After butter melts, add bay leaf, crushed cardamom pods and fry.
- Add ginger garlic paste and sauté till raw smell goes away.
- Add the strained puree and mix well. If needed add ½ cup water.
- Cover and cook for 5 minutes on low flame.
- When the gravy starts bubbling, add paneer cubes and mix. Simmer for 2 minutes.
- Take kasuri methi between palms of the hand and crush it. Add it to the paneer butter masala gravy.
- Garnish with chopped coriander leaves and fresh cream.