Paneer Butter Masala - Restaurant Style

Paneer butter masala is one of the most popular paneer recipes in North Indian cuisine.

Paneer Butter Masala/ Butter paneer is a very famous dish in the Indian veg cuisine which is ordered by almost every second family in a vegetarian restaurant.

In this recipe, you will learn to make the same Restaurant Style creamy, spicy and delicious Butter Paneer Masala at home. The steps are quite simple and you only need to follow each step to get the same restaurant taste.

The perfect combination of spices and rich creamy gravy makes this dish almost irresistible. Paneer Butter Masala is a premium dish and is a vegetarian alternative of very famous non-veg curry, Butter Chicken, where chicken is replaced with paneer.

It is usually served with a piece of bread like tandoori roti, butter naan, laccha paratha, kulcha, etc. or it can also be served with a bowl of steamed rice, jeera rice, etc.

Paneer Butter Masala – Restaurant Style | Butter Paneer recipe with step by step instructions is given below:

Ingredients:-

Paneer – 200-250 grams
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tbsp
Garam masala -1 tbsp
Tomato puree – made with 8-10 tomatoes
Kasturi methi – 1 tbsp
Cashew/Kaju paste – made with 18-19 cashew
Fresh cream – 2 tbsp
Sugar – 1 tsp
Tez Patta/Bay leaf – 1
Dalchini/Cinnamon stick – 1
Salt to taste
Oil – 2-3tbsp

Method:-

To make butter paneer, the first step is to heat oil in a pan on medium flame.
Add the bay leaf and cinnamon stick and let them leave their aroma in the oil.
Now, add ginger garlic paste and cook for a minute or two until the rawness of ginger garlic has gone.
Add the tomato puree. Be careful while adding the puree as it may splutter.
Mix well with a spatula and cook for 1-2 minutes on low flame, till the puree starts to simmer.
After 1-2 minutes, add red chilli powder and mix well so that no lumps of chilli powder are formed.
If the puree splutters too much you can cover the pan with a lid and cook for a few minutes.
After 2-3mins open the lid and let the puree simmer for 5-10 minutes.
Now add the cashew paste and mix well.
Cook for a few minutes and then add the garam masala and salt.
Mix it well and leave it on medium-low flame with covered lid, until you see the oil separating.
Keep stirring at regular intervals so that it doesn’t get stuck, as the cashew paste is a bit sticky.
When the oil starts separating, add fresh cream, sugar and kasturi methi.
Mix well and cook for another 1-2 minutes.
The delicious creamy gravy is ready, now we will add the paneer (you can cut the paneer in whichever shape you like).
The restaurant-style Paneer Butter Masala is ready.
You can serve it with tava roti, parathas, naan or even with a bowl of hot steamed rice. It tastes good with every combination and you can choose your favourite.

Note: As this is a restaurant-style – paneer butter masala, the gravy is tomato gravy, without onion, but if you don’t want to use only tomato puree, then you can add a paste of 1-2medium sized onions as well.

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If you liked this recipe, you can also check out some of are other recipes:–

Dhaba Style Chicken Curry

Shahi Paneer Masala

Dal Makhani

Chicken Chutney Kebab

Recipe Video:

How to make Restaurant Style Paneer Butter Masala with step by step images:-

To make butter paneer, the first step is to heat oil in a pan on medium flame.

Add the bay leaf and cinnamon stick and let them leave their aroma in the oil.

Now, add ginger garlic paste and cook for a minute or two until the rawness of ginger garlic has gone.

Add the tomato puree. Be careful while adding the puree as it may splutter.

Mix well with a spatula and cook for 1-2 minutes on low flame, till the puree starts to simmer.

After 1-2 minutes, add red chilli powder and mix well so that no lumps of chilli powder are formed.

If the puree splutters too much you can cover the pan with a lid and cook for a few minutes.

After 2-3mins open the lid and let the puree simmer for 5-10 minutes.

Now add the cashew paste and mix well.

Cook for a few minutes and then add the garam masala and salt.

Mix it well and leave it on medium-low flame with covered lid, until you see the oil separating.

Keep stirring at regular intervals so that it doesn’t get stuck, as the cashew paste is a bit sticky.

When the oil starts separating, add fresh cream, sugar and kasturi methi.

Mix well and cook for another 1-2 minutes.

The delicious creamy gravy is ready, now we will add the paneer (you can cut the paneer in whichever shape you like).

The restaurant-style Paneer Butter Masala is ready.

You can serve it with tava roti, parathas, naan or even with a bowl of hot steamed rice. It tastes good with every combination and you can choose your favourite.

For kitchen products and food ingredients used in this recipe:- SHOP HERE 👇

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