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paneer-butter-masala-recipe-paneer-makhani

paneer butter masala recipe | restaurant style paneer makhani

Asiya
A very rich and creamy gravy made using onions, tomatoes, cashewnuts, cream and paneer.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Curries
Cuisine Punjabi
Servings 4
Calories 480 kcal

Ingredients
  

To make the puree:

  • 1 teaspoon butter
  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon ginger garlic paste
  • 3 onions chopped roughly
  • 6 to matoes chopped roughly
  • 15-20 cashewnuts/kaju
  • 3 green chillies
  • salt - to taste
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon turmeric powder/haldi

Cooking of paneer butter masala

  • 1 teaspoon butter
  • 1 tablespoon oil
  • ½ teaspoon kashmiri red chilli powder
  • salt - to taste
  • ½ teaspoon sugar
  • ½ teaspoon roasted coriander seeds powder
  • ½ teaspoon garam masala powder
  • 200 gms paneer cubes /cottage cheese cut into cubes
  • 3 tablespoon coriander leaves
  • 1 teaspoon crushed kasoori methi
  • 3 tablespoon cream/malai

Instructions
 

  • Firstly, take a pan, into it add some butter, oil and heat it.
  • Add cumin seeds and let them crackle.
  • Add ginger garlic paste and saute until raw smell disappears.
  • Add chopped onions, chopped tomatoes, cashewnuts, green chillies, salt as per taste, kashmiri red chilli powder, turmeric powder and mix well.
  • Cook the whole mixture for few minutes.
  • When the mixture gets cooked, switch off the flame and allow it to cool.
  • Take a blender, into it, add the mixture that has been cooled down.
  • Blend the mixture into a smooth paste.
  • Add half a cup of water and blend the mixture again into a smooth fine puree and transfer it into a bowl.
  • Take a wok, into it add butter, oil and heat it.
  • Add kashmiri red chilli powder and saute it for few seconds on low flame.
  • Add the blended onion tomato cashew puree.
  • Add salt, sugar, coriander seeds powder, garam masala powder, mix well.
  • Cook this mixture for few minutes on low flame until oil appears at the sides.
  • Add cubes of paneer, mix it delicately, add chopped coriander leaves, add crushed kasoori methi.
  • Mix and cook the masala for a minute on low flame.
  • Add cream/malai and give a slight mix.
  • Cook the whole paneer butter masala for about 2-3 minutes on low flame.
  • Switch off the flame.
  • Paneer butter masala is ready to be served.
  • Serve it with tandoori roti or naan and enjoy!!!.

Notes

1.Always use fresh paneer to make any paneer recipe.
2.Do not overcook paneer as it gets firm and chewy due to overcooking.
3.Here, in this recipe I have not strained the puree but if you wish to have more smooth and shiny gravy then, we can strain the blended puree.

Nutrition

Nutrition Facts
paneer butter masala recipe | restaurant style paneer makhani
Amount Per Serving
Calories 480
* Percent Daily Values are based on a 2000 calorie diet.
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