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Paneer butter masala recipe, How to make paneer butter masala

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butter-paneer-masala-recipe
Paneer butter masala recipe with step by step pictures. Side dish for roti, chapati, naan, kulcha, mild pulao.
Other than eating Paneer butter masala at restaurant, the recipe was first introduced to me by my friend Sangeeta. Till then I had no clue about the creamy texture that we get in restaurants. So first of all thanks to her for the recipe. I make this often now a days for Aj. Vj is not big fan of paneer, if I have to make him eat, the paneer has to be cut into tiny cubes. Otherwise he says its bland. I also add pepper for extra spiciness.
   I already have posted paneer butter masala recipe, but it is microwave version. So I know many of the readers google search specifically. So thought I should post this yummy recipe here. I wanted to picture this one in the traditional north Indian style copper finish vessels. But sadly I could not. So I thought enough of waiting for the presentation sake and let me concentrate in the recipe.
paneer-butter-masala-recipe

Paneer butter masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish

Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 4

    Paneer butter masala recipe, with step by step pictures. A rich side dish, perfect for roti/ naan or any mild rice variety!

Paneer butter masala recipe

Ingredients

Paneer cubes (frozen) – 1 & 1/2 cup

Onion **- 1 large

Tomato – 1 large

Ginger garlic paste – 1 tsp

Cashew nuts – 5-8

Milk – 1/2 cup

Cooking cream* – 1/4 cup

Kasoori methi – 1 tsp

Red chilli powder – 1 & 1/2 tsp

Coriander powder (I used sambar powder) – 1 tsp

Turmeric – 1/8 tsp

Salt – As needed

Butter – 2 tsp

*You can use milk fully and omit cooking cream.

To temper

Oil – 2 tsp

Elachi, clove – Each one

Cinnamon – 1 small piece

Optional seasoning

Butter – 1 tsp

Red chilli(dry) – 1

Black pepper whole – 1 tsp

Step by step method:

  1. Heat a pan and fry cubed onions until golden in a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.

    2. Step 1 how to make paneer butter masala

  2. Grind cashews with little milk or water to a smooth paste and set aside. Heat oil and temper with elachi, cinnamon and cloves. Add the ground onion tomato paste and give it a stir. Add red chilli powder,coriander powder, turmeric and ginger garlic paste. Mix well.

    3. how to make paneer butter masala step 1

  3. Meanwhile, keep the paneer cubes immersed in hot water. Continue frying for  4-5 minutes in medium flame or until the raw smell goes off. The onion tomato mixture should be thick now. Add the kasoori methi by crushing it in between your palms.

    4. how to make paneer butter masala step 2

  4. Add the ground cashew and mix well. Fry for another 2 minutes. Add oil if needed. When it becomes shiny, add required milk or water slowly while you stir. Add salt.

    5. how to make paneer butter masala step 3

  5. When your desired consistency reaches, add paneer drained from water and the cooking cream. Keep the flame in low and dont let the gravy boil. Just mix in low flame for 2 minutes and switch off the flame.

    6. how to make paneer butter masala step 4

Notes

  • **The onion and tomato I have used here is really large, so if your onion is smaller, use 2. Cubed around 3/4 cup
  • You can add milk fully to make it gravy without adding any water. This way you get thicker and more creamier gravy. The colour mainly is because of this. If you add water, then the gravy may not be orange and will be more red.
  • Also the cashews give a thick texture, mild coloured gravy and also prevents milk/ cream from curding.
  • Add 1/2 tsp of pepper powder if you want more spicy.
  • You can omit red chilli powder and add 5 green chillies while you fry onion. This also tastes great.
  • If you dont have ginger garlic paste, then you can add 4 cloves of garlic and a piece of ginger while you fry onion and grind it along.
  • Butter can be omitted and made with oil alone, but remember this is butter paneer masala 😉

Garnish with coriander leaves finely chopped or season with the red chillies and whole pepper corns in butter. Serve hot with roti/ naan or any flat breads or mild pulavs.

restaurant-style-paneer-butter-masala-recipe

Reader Interactions

Comments

  10. Very nice…..I think in most other recipes the quantity of tomato is more and the colour is brown to red. Here the cashew paste and the milk have given it a golden glow.

    Reply

  18. You know what? I made this yesterday and it came out very nice, however, made a small change, for grinding, along with all the ingredients that you suggested,I also added a bread slice, (this is based on a suggestion from an old recipe I was a bit intrigued by it but never the less, tried it and the results were unbelievable! Love your blog, have tried many recipes, thank you for your great work!!

    Reply

  27. Wow Raji…after a long time I am coming to ur blog.. So many wonderful posts I have missed.. Should go through each and eevery…
    Paneer is my fav dish…wonderful clicks dear.

    Reply

  31. Your blog and recipes are so addictive 🙂 I check them regularly for my cooking 🙂 have rcently tried your naan recipe and savoured their softness!!:)

    Reply

  37. i tried this recipe twice and i bate it steal the show. my family just loved it thanx raks u made my day. now i m excited about trying other recipes also. i'll defiantly let u know the success story of other recipes also. thank you once again.

    Reply

  41. Hi I'm not able to find cooking cream. Can I use heavy cream ? Also stores carry only nestle creama (lowfat) table cream. Will It work if I use this ? Does it give the creamy and rich restaurant touch ?planning to try for Friday dinner. Pls advice which cream to use. I need the creamy rich texture.

    Reply

  42. Hi I like to try this. I was shopping for all the ingredients, I live in USA, in Indian stores they sell only nestle table creama (lowfat version) will it be ok to use ? Does it give the creamy & rich texture as in restaurant. Or shall I use heavy cream ? Will it work ? We don't have cooking cream kind of item in USA. Pls advice. Planning to try for Friday fancy dinner along with ur butter naan.

    One more thing, in USA the butter won't be that much good. I personally feel ghee made out of land o lakes butter smells great. Can I use ghee to rub the naan on the top ?

    Reply

  44. Thanks for publishing this recipe..i have tried ur rava idli..naan..groundnut rice..and paneer butter masala..all were a big hit at home..Just that paneer butter masala was little spicy. Which can be reduced..pepper or chilli powder?

    Reply

  49. Hi raks..
    I tried ur PBM..n guess wat..my hubby loved it sooo much..all i did juz click 2ur blog..n made it…PBM combo wit peas pulov..:-)
    Now wen ever i make new itemz..my husband will ask..ur maam(raks) helpd u? YES…with smiles 🙂
    Thanks again..

    Reply

  50. Hello Raks…

    I have tried quite a few of your recipes. This has been a super hit. I shall try and send some pics so you can be so proud of yourself for making our lives simpler. My husband Jay was soooo happy that i made panner butter at home.

    I always thought it would be a very complicated dish but it turned out to be quite the opposite. Your step by step pictures are helpful and gives me the nudge when required.

    Thank you
    Preethi

    Reply

  57. Looks lovely.. You have mentioned that cream can be omitted and full milk can be added. At what stage should the full milk be added?? And is it ok to Mix only for few seconds even for unboiled milk??
    Thanks
    Devi

    Reply

  61. Hi Raks,
    I had guests over home who eat non veg but my hubby is vegetarian. I tried paneer butter masala and used almost the same gravy combination (except for minor tweaks) for preparing butter chicken and it was finger lickin good. No one believed that I had prepared such good chicken curry at home and that too for the first time!. Super thanks to you!!

    Reply

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