Butter Paneer Recipe | Restaurant Style Paneer Butter Masala
What’s Cooking India? It’s Paneer Butter Masala recipe. It is a North Indian Cuisine which has a rich creamy gravy.
It is also called Butter Paneer, and as the name suggests, it is made with Cottage Cheese (Paneer), Butter, and a pretty bunch of spices.
This has a high demand and is also very easy to cook. Instead of Paneer, you can use Chicken and make Chicken Butter Masala.
Ingredients for Paneer Butter recipe
| Ingredients | Measurements (1 CUP=250 ML) |
|---|---|
| Paneer Cubes | 250 gms |
| Butter | 3 |
| Ginger paste | 1 tsp |
| Kashmiri Red chilies | 3 |
| Garlic paste | 1 tsp |
| Cinnamon stick | 1 inch |
| Bay leaves | 1 |
| Cardamon | 2 |
| Cloves | 3 |
| Peppercorns (Black Pepper) | ½ tsp |
| Khus Khus (White Poppy Seeds) | 1 tsp |
| Chopped Cashew Nuts | 2 tbsp |
| Tomato (chopped) | 6 |
| Onion | 1 |
| Garam Masala | ½ tsp |
| Chili powder | ½ tsp |
| Ketchup | 1½ tbsp |
| Haldi (Turmeric) | ½ tsp |
| Fresh cream | 2 tbsp |
| Kasuri methi | 1 tbsp |
| Salt | As per taste |
Steps to prepare Butter Paneer Masala
Step 1: Take a deep kadhai or pan. Heat 1tbsp of oil along with 1tbsp of butter.
Step 2: Now add all the spices (cinnamon, cardamom, bay leaves, cloves, and peppercorns) along with red chilies and ginger garlic paste and saute it for a couple of minutes.
Step 3: Add poppy seeds (optional) along with cashew nuts and onions.
Step 4: Once the onions turn translucent, add the tomatoes and stir well.
Step 5: Now cover the kadhai with a lid and let the tomatoes boil.
Step 6: Once the tomatoes start breaking off, turn off the gas and set it aside to cool.
Step 7: As soon as it is cool enough to handle, take out as many as whole spices possible and then blend the mixture into a puree.
Step 8: Now in the same kadhai, add the remaining butter along with the puree. Let the butter melt a bit before adding the puree.
Step 9: Add chili powder, turmeric, masala powder, ketchup and salt along with ½ cup of water. Let it boil.
Step10: Once the curry begins to boil, stir it and let it cook for another 20-30 minutes until you see the oil separating from the curry.
Step 11: Now, slice the paneer into small cubes and add them to the gravy. Stir gently.
Step 12: In the meantime, take another pan and dry roast the Kasuri methi and crush it into a fine powder.
Step 13: Add the Kasuri methi powder and fresh cream into the curry and turn off the flame.
Step 14: Cover the lid and your homemade paneer butter masala recipe is ready to be served.
You can try Paneer Tikka recipe or Butter Chicken Recipe
Tips for a perfect Butter Paneer Recipe
- You can add Cheese along with butter or top it to make it cheese butter masala.
- Use red riped tomatoes. Red tomatoes are the key for a greater taste.
- Instead of Onions, you can add cashews to balance the tangy taste of tomatoes.
- Don’t cook paneer in the gravy for too long. Just add it to the Butter Paneer gravy, stir it for 2 to 3 minutes and then switch off the flame.
- Grind the puree properly. It is important that the puree must be very smooth and no hard particles should be left.