Restaurant-style Paneer butter masala/Paneer Makhani
Paneer Butter Masala, also known as “Paneer Makhani,” is a beloved North Indian vegetarian delicacy that tantalizes the taste buds with its rich and creamy tomato-based gravy. “Makhani” is an adjective that signifies a rich, creamy, and buttery character in the dish. It is associated with dishes that have a sauce or gravy made with butter or ghee (clarified butter), cream, and sometimes other dairy products like yoghurt.
Paneer butter masala/paneer makhani features cubes of paneer, a fresh and soft Indian cottage cheese, bathed in a luscious sauce infused with aromatic spices. It is a testament to the flavours of Indian cuisine, offering a harmonious blend of creaminess, subtle heat, and a hint of sweetness, making it a favourite among both vegetarians and non-vegetarians alike. Its luxurious texture has earned it a special place in Indian restaurants and home kitchens, where it is often enjoyed with naan, roti, or steamed rice. Whether you’re a fan of Indian cuisine or new to its delights, paneer butter masala is a must-try dish that promises to leave a lasting impression.
Click here to find how to make paneer at home.
Restaurant-style Paneer butter masala/Paneer Makhani
Ingredients
- 250 gms paneer cubed
- 1 large onion thinly sliced
- 1 large onion finely chopped
- 3 tomatoes chopped
- 3 cloves of garlic
- ½ inch size ginger
- 15 -20 cashews
- 6 tbsps butter
- Salt
- Water as needed
- ¼ tsp turmeric powder
- 3 tsp Kashmiri chilly powder
- 2 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp salt
- ½ tsp crushed kasuri methi (dried fenugreek leaves)
- coriander leaves for garnish
- Fresh cream
Instructions
- Soak about 15 to 20 cashews in hot water for about 20 minutes. Grind it to a fine paste.
- Heat butter/oil in a pan or kadai over medium heat, add the finely sliced onions, ginger and garlic. Sauté until the onions turn translucent.
- Add the chopped tomatoes, cover and cook for about 10 minutes until the tomatoes are mushy.
- Cool completely and grind it to a fine paste.
- Heat butter/oil in a pan or kadai add the finely chopped onions, salt and saute until the onions turn translucent.
- Add all the spice powders, (turmeric powder, kashmiri chilly powder, coriander powder, cumin powder, and garam masala powder).
- Add a few tablespoons of water and saute well till the raw smell of the masala disappears.
- Add the ground cashew paste and cook well for another 3 minutes.
- Add the ground onion and tomato paste and combine everything well.
- Add water to the desired consistency and simmer for about 5 minutes with the lid on. It is semi-gravy, so don´t make it too thin as this can affect the taste. Make sure to put the lid on as it splutters a lot at this stage.
- Add a tsp of sugar to balance all the flavours.
- Add the cubed paneer, combine everything well, cook for another 1 minute and add crushed kasuri methi (dried fenugreek leaves).
- Finally, add a blob of butter and chopped coriander leaves. Stir until the butter melts and is well incorporated.
- Paneer butter masala is ready to be served. Garnish with a little cream and more fresh coriander leaves if desired.
- Serve this delicious paneer butter masala with naan, roti, or steamed rice for a scrumptious meal. Enjoy!
Notes
Frequently Asked Questions
Paneer Butter Masala is a popular Indian dish made with soft paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy with butter, cream, and a blend of aromatic spices.
Yes, you can skip the cream and use a combination of yoghurt or cashew paste to make it creamy. However, the richness may be slightly different.
Yes, You can substitute tofu for paneer to create a vegan version of this dish.
You can adjust the spice levels by increasing the quantity of green red chilli powder in the recipe.
Yes, you can make the dish ahead of time. It keeps well in the fridge for 2-3 days, and the flavours tend to develop further when stored.
For the best texture, fry the paneer cubes lightly in ghee or butter before adding them to the gravy. You can also add them directly without frying if you prefer a softer texture.
Yes, you can use store-bought tomato puree, but fresh tomatoes will give the dish a better flavour. Make sure to cook the puree well to get the best results.
You can thicken the gravy by adding ground cashews, almonds, or reducing the sauce by simmering it for longer.
Yes, you can freeze the curry (without the cream) for up to 2 months. Add fresh cream after reheating the dish.
You can serve them with naan, roti, paratha, or steamed rice.
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