Paneer Butter Masala Recipe (Paneer Makhani)

Perfect Restaurant style Paneer Butter Masala Recipe | How to make Paneer Butter Masala Recipe (Paneer Makhani) with step by step photo to make hope easily. Moreover, one of the most popular Indian vegetarian curry recipes from Indian cuisine. It is a mildly spicy rich paneer gravy recipe from the Punjabi cuisine. Basically, this paneer curry is prepared with tomato onion sauce which is made with cream and cashews paste. And also it is spiced with whole dry spices and ginger garlic paste.

Paneer Butter Masala Recipe

I’m a fan of Paneer recipes, so whenever we plan for outdoor or indoor dinners, Paneer Butter Masala is my favorite, so it’s definitely in my list on top always. Hence I started to cook myself, and today I am sharing the foolproof recipe method which I have learned in a few simple tricks.

Furthermore, some important tips while preparing perfect restaurant style Paneer butter masala recipe. Firstly, do not forget to use cashew paste or whole cashews while grounding onion and tomato paste. Cashew and cream or malai gave rich and creamy taste to the recipe. Alternatively, you can also use stored bought or frozen tomato paste, but I prefer to use freshly prepared.

Instructions to Make Paneer Butter Masala Recipe

1. Firstly, in a large kadai or cooker add tomatoes, onions, ginger, garlic, cashews.

2. Furthermore, add half a glass of water, cover the cooker and cook till 4-5 whistle on low to medium flame.

3. Cool completely and blend to a smooth paste without adding more water. Then sieve once so paste goes very smooth and there is no any lumps.

4. Now take kadai, heat butter and add paneer cubes and saute it for few minutes and remove in another plate.

5. Furthermore, in the same kadai, add turmeric, chili powder and kitchen king masala and saute on very low flame for 20 seconds.

6. Further add prepared onion-tomato paste and saute 5 minutes.

7. Also cover and simmer for 10 minutes or till the oil separates from the gravy.

8. Additionally add coriander powder and salt to taste.

9. Saute 5 minutes or till the raw smell of spices disappears.

10. Further add cream and mix well.

11. Then add sauteed cubed paneer pieces and coat the gravy by mixing gently. Cover and simmer for 5 minutes.

12. Lastly add garam masala and kasuri methi. Mix well.

13. Finally, paneer butter masala aka paneer makhani is ready to serve with roti or naan or paratha.

Tips to Making Paneer Butter Masala Recipe

1. It is typically served with tandoori roti and garlic naan, but certainly can also be tried with jeera rice and pulav recipes.
2. Firstly, you can also cook tomato, onion, ginger, garlic and cashew in cooker instead of kadhai. ( till 4 whistles on medium flame )
3. If your cashews are hard, then I would suggest to soak it for 30 minutes in warm water. Additionally, adding cashews makes the gravy more rich and creamy.
4. If you are looking for Jain version or no onion no garlic restaurant style paneer butter masala gravy, the only thing you need to do is just skip garlic and proceed with rest. 
5. For the healthier recipe, You can use oil for both recipes ( for masala paste and gravy ). But paneer butter masala goes best with butter only. Perhaps you can also use both butter and oil in half portion.
6. Also, if you don’t have a kitchen king masala, then you can add bay leaf / tej patta, clove, cinnamon stick / dalchini before sauteing the gravy in butter.
7. Moreover, in this recipe, you can also use TOFU by replacing it with paneer, if you do not like paneer cubes.
8. You can freeze butter paneer masala in a clean airtight container for good 4 months. Before serving, thaw it well on the counter and reheat it in the microwave or on the stove top. Thaw it at the counter for a few hours and proceed with the addition of paneer to give the final touch to the gravy.

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