The thick and creamy North Indian cuisine Paneer Butter Masala is a crowd-pleasing favourite that never disappoints. This dish’s appeal is evident whether you’re eating at a classy restaurant or having a home-cooked dinner. However, how can you create that opulent, restaurant-quality flavour in your own kitchen? I’ll walk you through the recipe for paneer butter masala at home, restaurant style in this blog article.
Any Indian restaurant can provide the same mouthwateringly creamy, buttery, and subtly spiced paneer dish; all you need to do is follow their recipe and instructions.
Table of Contents
Why Choose Paneer Butter Masala?
For those who want a well-balanced curry with a rich, flavourful foundation and a moderate level of spice, this recipe is ideal. Tender paneer cubes are the star of Paneer Butter Masala, a tomato-based sauce enhanced with butter and cream. It is a favourite among vegetarians and goes well with rice, roti, or naan.
Ingredients for Restaurant-Style Paneer Butter Masala
Let’s gather all the components needed for this delicious dinner before we get started on the cooking. These ingredients are readily available online or at your neighbourhood Indian grocery store.
Main Ingredients:
250g cubed paneer (cottage cheese) –
2 tablespoons butter
1 tablespoon of oil
*4-5 medium tomatoes, pureed
2 medium onions, finely chopped
1tablespoon of ginger-garlic paste**
2-3 slit green chillies** –
1/2 cup Kasuri methi –
fresh cream (Fenugreek leaves, dried): 1 tablespoon –
1/2 tsp powdered turmeric
- **1 teaspoon red chilli powder, adjusted to taste
1 teaspoon garam masala *–*
1 teaspoon powdered coriander** – Salt to taste – Coriander leaves
as a garnish – 1/2 tsp cumin powder**
#### To make cashew paste: – 1/4 cup warm water
10–12 cashews
Optional:
A tiny bit of sugar (to counterbalance the flavours)
Step-by-Step:How to Make Paneer Butter Masala Just Like in Restaurants
1 step : make the cashew paste
To begin, soak 10–12 cashews for approximately 15 minutes in warm water. After they soften, combine them with a little water to make a smooth paste. The creamy smoothness of the gravy is largely dependent on this paste.
Step 2: Cook the Paneer Cubes
in oil Heat 1 tbsp oil in a nonstick skillet and gently cook the paneer cubes till golden brown. Avoid overfrying them as this could make them chewy. Take out and set aside the paneer.
Step 3: Get the Masala Base Ready
2 tablespoons butter in the same pan. 2. Include the finely chopped onions and cook until they start to take on a golden brown colour. 3. Add ginger-garlic paste and cook until the raw scent is gone, about 1 minute. 4. After that, add the green chillies and stir for a brief period of time.
Step 4: Include the pureed tomato
Pour in the fresh tomato puree when the onions are well cooked. Simmer the mixture for 8 to 10 minutes over medium heat, or until the oil begins to separate from the gravy. This stage guarantees that the tomatoes’ raw flavour is completely eliminated.
Step 5: Cashew paste and spices
- Stir in red chilli powder, cumin powder, coriander powder, and turmeric powder. Mix everything thoroughly. 2. Mix in the cashew paste. The gravy will begin to thicken and get rich. 3. Cook for a further five to seven minutes, stirring now and then to prevent sticking. Step 6: Simmer and include paneer
- Stir in 1/2 cup fresh cream to fully incorporate it into the gravy. 2. Stir the paneer cubes that have been lightly browned into the gravy. Stir the paneer slightly to coat it with the gravy. 3. Add a dash of salt for seasoning, and if necessary, increase the amount of chilli powder.
Step 7: Last Adjustments
1. Add the crushed kasuri methi (fenugreek leaves) to the gravy by rubbing them between your palms. This will infuse your meal with the flavour and aroma of an actual restaurant. 2. Finally, combine everything together and sprinkle with garam masala. 3. Simmer the paneer over low heat for approximately five minutes in the gravy.
Step 8: Present and Garnish
Once the heat is off, add a drizzle of cream and some fresh coriander leaves as decoration. It’s time to serve your paneer butter masala in the style of a restaurant!
Tips for Making the Perfect Restaurant-Style paneer Butter Masala
- Use Fresh Paneer:
The best results will come from soft, fresh paneer. Before cooking, let store-bought paneer soak in warm water for ten minutes. - Balance Spices:
To adjust for heat, vary the amount of garam masala and chilli powder. To balance out the tomatoes’ sharpness, try adding a pinch of sugar. - Make Your Own Tomato Puree:
Store-bought canned tomatoes lack flavour compared to fresh tomato puree. To bring out the sweetness of fresh tomatoes, blanch and purée them. - Don’t Skimp on Cream and Butter:
The rich, creamy texture of paneer butter masala served in restaurants is mostly dependent on these two ingredients.
Frequently Asked Questions (FAQs)
Q1: How long is Paneer Butter Masala good for storage?
You may keep paneer butter masala in the fridge for up to three days. Just make sure the container it’s kept in is sealed. Reheat to a creamy consistency in a pan with a little water or cream.
Q2: Can I use paneer from the store?
Yes, this dish works just fine with store-bought paneer. Soak it in warm water for ten to fifteen minutes before frying or adding it straight to the sauce to soften it.
Q3: Is it possible to prepare Paneer Butter Masala in a vegan manner?
Of course! You can use tofu in place of paneer and cashew or coconut cream in place of dairy cream. You can use vegan oil or butter in place of traditional butter.
Q4: How can I lessen the acidity of the gravy?
The tomatoes are probably at blame if your gravy tastes too sour. By increasing the amount of milk or sugar in the gravy, you can counteract this.
Q5: What goes well with Paneer Butter Masala as an accompaniment?
Pairings well with naan, roti, or jeera rice is Paneer Butter Masala. Both bread and rice dishes are wonderfully complemented by the rich and creamy sauce.
-
An easy way to make restaurant-style palak paneer at home in 30 minutes : a complete step-by-step guide
If you love Indian food, you’ve got to try it! This green curry made with fresh palak and paneer is not only tasty but also full of nutrition. In this guide, we’ll show you an easy way to make restaurant style palak paneer at home. Why do you like this recipe? *RESTAURANT-STYLE TASTE : With…
-
Blogs
-
Spicy and delicious: the easiest way to make chilli paneer at home restaurant-style in 30 minutes
popularity of chilli paneer in India is skyrocketing. Because this chile pony is so easy to make, it can be eaten with an evening meal or even dinner. Even from the street stalls of the nearby markets to the famous restaurants, these chilli ponies are found everywhere. But when making chilli paneer at home, you…
Nutritional Information (Per Serving)
Carbohydrates: 14g,
Protein: 12g
, **fat :28g
, *Fibre*: 3g
, *Calories*: approximately 350 kcal.
Conclusion
We’ve walked you through every step of the Authentic Restaurant-Style Paneer Butter Masala Recipe in 30 Minutes so you can replicate the rich, creamy flavours of a traditional Indian restaurant meal at home. Every step in this recipe is meant to help you effortlessly become an expert at creating Paneer Butter Masala, from preparing the delicious sauce made of tomatoes and cashews to frying the paneer to perfection. The sauce’s silky texture, the butter and cream’s richness, and the right amount of spice all come together to create a dish that tastes just as good as it would at your favourite restaurant. And best of all, these amazing flavours are achievable in just 30 minutes!
It’s time to put your newly acquired knowledge on how to prepare this famous cuisine to the test. Get your ingredients together, follow the instructions, and enjoy creating a dish fit for a restaurant right in your own kitchen.
A Call to Action
Please share your experience with this recipe in the comments section below if you loved it! Make sure to follow our blog for more traditional Indian recipes and cooking advice to elevate your home cuisine. Cheers to your cooking!