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Paneer Butter Masala : best Homemade Creamy Restaurant Style

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Paneer Butter Masala
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This Paneer Butter Masala recipe is easy to make and is the ultimate gravy combination for Naan and roti. For making paneer masala we first need to prepare a creamy base from onions and tomatoes.

I have not used garam masala powder in this recipe, since I have used whole spices. You can either/or use garam masala powder per your preference.

Ingredient Links are provided for better results.

INGREDIENT :

  • Oil – 2 tbsp
  • Paneer (Cottage Cheese) – 400g
  • Cloves – 5-6
  • Cardamom/Elachi – 1 nos
  • Cinnamon
  • Kashmiri Chili Powder – 1 tsp
  • Onion (Thin Slices) – 1 Medium
  • Turmeric Powder – 1/2 tsp
  • Red Chilli Powder – 1/2 tsp
  • Few Pieces of Ginger
  • Salt to Taste
  • Green Chillies (Slit) – 2 nos
  • Garlic Cloves – 4-5
  • Dried Red Chilli – 1 nos
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Chopped Tomatoes – 2 Medium
  • Cashew nuts – 10-12
  • Butter – 1 Small Slice
  • Kasuri Methi – 1 1/2 tsp
  • Water – 3 cups
  • Fresh Cream – 3 tbsp

Paneer Butter Masala Method :

Heat a pan on medium, add oil and shallow fry the paneer from all the sides until light golden brown. This step is optional.

Heat some oil in a kadai, add spices (cloves, cardamom, cinnamon) & saute.

Next add kashmiri mirch powder, onions, & salt. Cook till they turn light pink. Don’t overcook them to avoid losing onion taste.

Now add ginger & garlic pieces, dried red chilli, coriander & cumin powder, red chilli powder & turmeric. Saute for a min.

Add chopped tomatoes & salt. Saute for 2-3 mins. Cover the pan & cook till tomatoes are mushy.

To it add cashews and saute till it fully cooked. Turn off the stove.

Cool the ingredients and grind them to a smooth paste.

Heat a kadai/pan. Add oil & slice of butter.

Next add green chillies & pour in the ground paste.

Now add kasuri methi & mix well.

Now add paneer cubes to the gravy & mix well.

Add water, season the gravy with salt and mix it well.

Close the kadai/pan and cook for 10 minutes on low-flame.

Add fresh cream and give it a quick mix.

Let it simmer on low flame for 2-3 mins.

Turn off the stove and serve it hot.

You can eat it with rice, naan, paratha, roti. Enjoy!

Notes:

If you want to make this vegan, use vegan butter in place of regular butter, coconut milk or cream in place of heavy cream and tofu in place of paneer.

You can add water or milk to thin down the curry and adjust as per the consistency you prefer.

Enjoy your Paneer Butter Masala

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