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Paneer Butter Masala
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5 from 1 vote

Paneer Butter Masala - Restaurant Style

Everything about this desi delicacy is celebratory. This restaurant style paneer butter masala is pure, divine Indian food at its best!
Prep Time10 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: Paneer, Paneer Butter Masala
Servings: 4 portion

Ingredients

  • 200 grams paneer (cottage cheese)
  • 3 onions
  • 3 tomatoes
  • 10 Cashew nuts
  • 1 inch ginger
  • 4 - 5 pods garlic
  • 1/2 tablespoon coriander powder
  • 1 tablespoon kashmiri chili powder
  • 1/4 teaspoon garam masala
  • 1 bay leaf
  • 3 cloves
  • 3 cardamom
  • 1 inch cinnamon
  • 1 teaspoon kasuri methi leaves (dry fenugreek)
  • 2 - 3 sprigs coriander leaves
  • To taste salt
  • 2 tablespoons butter
  • 1 1/2 tablespoons fresh cream

Instructions

  • Finely chop the onions and tomatoes. Soak the cashew nuts in water.
    Ingredients for paneer butter masala
  • Heat some oil in a pan, and add the chopped onions.
  • Cook till they are tender. As soon as the onions turn translucent, add the chopped tomatoes.
  • Add salt, and mix well.
  • Close the lid, and cook for 3 minutes on a low flame.
  • Open the lid, and add coriander powder, chili powder, garam masala, and cashew nuts.
    Coriander powder, chilli powder, garam masala, and cashew nuts are added
  • Stir well, cook till the juices start to disappear, and switch off.
  • Let it cool. Transfer the onion and tomato mixture to a blender, add a cup of water, and grind to a fine paste.
  • This is the "masala" of our paneer butter masala. Add more water if the masala it's too thick.
    Puree the cooked mix to a thick sauce
  • Heat a pan, and melt the butter.
    Heat butter
  • Fry the dry spices, bay leaf, cardamom, cloves and cinnamon, for 1 minute on a low flame.
    Fry the spices in butter
  • Crush the ginger and garlic, and add to the pan.
    Crushed ginger and garlic added to the frying mix
  • Add the masala to the pan, add more chili powder (if required) for the colour, and mix well.
    Add the blended masala
  • Cook with the lid closed for 3 minutes.
  • Open the lid, and cook for some more time if you want to reduce the gravy. Add the paneer cubes and the Kasuri methi leaves.
    Add paneer and kasuri methi
  • Add some cream and mix well.
    Paneer and methi leaves added to the pan
  • Garnish with coriander leaves and a pinch of methi leaves. Serve hot with roti or naan.

Notes

  • Use only Kashmiri chili powder for this recipe - it adds a beautiful red colour to the curry  without making the masala too hot
  • Crush the ginger and garlic to make a coarse paste before drying in butter. I used a mortar and pestle. Crushing them on the chopping board with the flat surface of your knife will do fine
  • Kasuri methi adds a welcome bitter note to the sweet flavours of paneer butter masala. But be careful not to overdo it. Too much methi leaves will make your curry taste bitter!