Name: Butter Paneer Masala Recipe
Total time: 30 min
Yield: 3
Cuisine: Indian

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Delicious butter paneer masala is hot thick gravy made with pieces of paneer mixed in a buttery sauce of tomatoes, onion paste and lots of spices. Enjoy butter paneer masala with indian breads like chapati, paratha or butter naan. Enjoy how to make butter paneer masala recipe with detailed step by step photos below. 

How to make Butter Paneer Masala Recipe

Radha. Ts

Crawler

Indian

<p>Delicious butter paneer masala is hot thick gravy made with pieces of paneer mixed in a buttery sauce of tomatoes, onion paste and lots of spices. Enjoy butter paneer masala with indian breads like chapati, paratha or butter naan. Enjoy how to make butter paneer masala recipe with detailed step by step photos below. </p>

Vegetarian

Jain

Paneer cubes

Butter

Chopped Onions

Cloves

Cardamoms

Small Cinnamon

Chopped Tomatoes

Cashew nuts

Coriander powder

Chilli Powder

Bayleaf

Ginger paste

Garlic paste

Milk

Garam Masala

Fresh cream

Dried fenugreek leaves

Salt

To make butter paneer masala, heat 1 tbsp of butter in a deep non-stick pan, add the onions, cloves, cardamom and saut on a medium flame for 2 to 3 minutes.

step 1

step 2

Heat the remaining butter in the same pan, add the onion paste and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.

step 3

Add the chilli powder, garam masala, sugar, salt and tomato puree, mix well and cook for 5 minutes.

step 4

Add the paneer and 150 ml water, mix well and simmer for 5 minutes.

step 5

Add the tomato-onion pure, milk, garam masala and salt mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

step 6

Serve the butter paneer masala hot garnished with coriander.

step 7

			Paneer is one of the most important sources of protein for vegetarians. It is a versatile ingredient and because of the bland taste, it can easily soak in flavours and can be used to make an array of dishes ranging from appetizers to curries. Apart from koftas, mixed vegetables and aloo, paneer is one ingredient used in most North Indian sabzi recipes. Listing down some all-time favorite paneer gravy recipes that you would like to try :

			1. Paneer, Peas and Potato Taka Tak

			2. Paneer, Corn and Capsicum Subzi

			3. Paneer Tava Masala

step 8

	
		
	
	
		
			For making the paneer butter masala, heat 1 tbsp of butter in a deep non-stick pan. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. Adding oil along with butter prevents the butter from burning.
	

step 9

	
		
	
	
		
			Once the butter melts and oil is moderately hot, add the onions and saut on a medium flame for 2 to 3 minutes.
	

step 10

	
		
	
	
		
			Also, add whole spices like cloves, cardamom to enhance the flavour of the restaurant style paneer butter masala and saute on a medium flame fro1 minute.
	

step 11

	
		
	
	
		
			Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal.
	

step 12

	
		
	
	
		
			Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. The tomatoes must turn soft and mushy.
	

step 13

	
		
	
	
		
			Add the cashew nuts. They provide a rich and creamy texture to the gravy.
	

step 14

	
		
	
	
		
			Add the coriander powder.
	

step 15

	
		
	
	
		
			Add the chilli powder. To get a bright orange red coloured gravy, make use of a good quality chilli powder.
	

step 16

	
		
	
	
		
			Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. This recipe of paneer butter masala - restaurant style requires you to saute onions, tomatoes in butter first and then cook with cashew and spices, this step is important to make a scrumptious gravy. If at any stage, the vegetables are not cooked properly, you will feel the raw taste in the paneer makhani gravy later.
	

step 17

	
		
	
	
		
			Switch off the flame and cool slightly & transfer the cooked onions-tomatoes to a mixer jar.
	

step 18

step 19

	
		
	
	
		
			Blend till smooth and our makhani gravy is ready. Keep aside. You can even strain to get a really smooth puree.
	

step 20

	
		
	
	
		
			For preparing the paneer butter masala, heat the remaining 2 tbsp of butter in a deep non-stick pan.
	

step 21

step 22

	
		
	
	
		
			Add the ginger paste and garlic paste. Alternatively, you can even add finely chopped ginger-garlic. If you are Jain, then you can avoid the onions and garlic, but the overall yield will be less and you will have to add extra cream or cashews to balance the texture and flavours.
	

step 23

	
		
	
	
		
			Saut on a medium flame for 30 seconds.
	

step 24

	
		
	
	
		
			Add the prepared tomato-onion pure.
	

step 25

	
		
	
	
		
			Add the milk. Water can also be used but, milk helps in giving a rich texture to the paneer butter masala.
	

step 26

	
		
	
	
		
			Add the kashmiri red chilli powder. This also helps in giving a nice colour to the gravy.
	

step 27

	
		
	
	
		
			Add the garam masala and salt. I have used homemade garam masala spice-mix made using this recipe of garam masala.
	

step 28

	
		
	
	
		
			Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
	

step 29

	
		
	
	
		
			Add the fresh cream. If you want a creamier paneer butter masala then use more cream. If you do not like the creamy taste, then avoid adding cream.
	

step 30

	
		
	
	
		
			Add the dried fenugreek leaves. Always roast and lightly crush the kasuri methi in your palms before adding to get maximum flavours.
	

step 31

	
		
	
	
		
			Mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
	

step 32

	
		
	
	
		
			Add the paneer. If you like the paneer crispy, shallow fry them lightly before adding to the gravy. For vegan alternative, use tofu instead of paneer. I mostly make use of homemade cottage cheese made using this detailed recipe for paneer.
	

step 33

	
		
	
	
		
			Mix well and cook on a medium flame for 1 minute, while stirring occasionally. If over-cooked the paneer will become tough so, if you are not serving immediately then do not add the paneer cubes.
	

step 34

	
		
	
	
		
			Serve the restaurant style paneer butter masala immediately garnished with coriander. Enjoy the paneer butter masala hot with Tandoori roti, kulcha, Butter garlic naan or jeera rice for a satisfactory meal.
	

step 35

	
		
	
	
		
			Also you can try other Punjabi paneer sabzi recipes like : Paneer Pasanda, Paneer Methi Palak and Paneer and Tomato in Green Gravy

Butter Paneer Masala Recipe

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Ingredients for Butter Paneer Masala Recipe

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