Paneer lover? If so, you must have heard and ate Paneer Butter Masala (पनीर बटर मसाला), also known as Paneer Makhni. I remember so well that back when I was growing up as kid, only paneer dish I knew (about eating) was paneer butter masala, and used to be my favourite. Those were the days when eating paneer was a luxury for me. Paneer still remains most favourite dish for millions of people and thanks to people trying out with cooking there are many more paneer dishes out there to satiate the taste buds as per the need of an individual.
Paneer Makhni | Paneer Butter Masala | Your Food Fantasy
Paneer butter masala as the name suggests contains butter and has a creamy texture. Tomatoes, cream and cashews are also added in the gravy to give the gravy that desired creamy texture. As per one survey Paneer butter masala was one of the top five dishes ordered by Indians.
Recipe of this restaurant style Paneer butter masala is fairly simple and following this recipe, you are likely to get the same taste as you will find in one of your favourite restaurant.
Paneer Makhni – Paneer Butter Masala Recipe | Your Food Fantasy
This paneer is also sold as paneer makhanwala at some places. If you happen to living on a place where access to paneer is not so easy, follow my other recipe of making paneer at home to make soft fresh paneer at home.
If you are a paneer (cottage cheese) fan, I will recommend you trying out some of these paneer recipes from this blog like, Paneer Tikka parcels, Beetroot Paneer, Paneer Burji, Chilli Paneer, Green Peas Paneer, etc
Paneer Makhni | Paneer Butter Masala Recipe | Your Food Fantasy
Do you know that paneer is great source of fat and protein too? Lots of people who are vegetarian restore to paneer recipes when they are on keto diet.
Read on below for the step by step recipe of restaurant style paneer butter masala.
Restaurant Style Paneer Butter Masala
- 250 Grams Paneer / Indian Cottage Cheese Cut into pieces
- 1 Cup Onion Medium Chopped
- 1.5 Cup Tomatoes Chopped
- 1 Teaspoon Ginger Garlic Paste
- 10-12 Cashew
- 2 Tablespoon Butter
- 2 Tablespoon Oil
- 1 Teaspoon Salt As per taste
- 1/2 Teaspoon Kashmiri Red Chilli Powder
- 1/2 Teaspoon Sugar
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Garam Masala Powder
- 1/4 Teaspoon Cardamom Powder
- 1/2 Teaspoon Dried Fenugreek Leaves / Kasuri Methi
- 4 Teaspoon Fresh Cream
- Fresh Coriander Leaves For Garnishing
- First of all, heat 1 tablespoon oil in a pan then add chopped onion, tomatoes and cashews to it. Sauté for a minute and add 2 cup of water to it. Cover the pan with lid and let it boil for 10 minutes.
- After 10 minutes, open the lid and stir. Transfer this to a grinding jar and add 2 ice cubes to it. Grind it to a fine smooth paste.
- Heat 1 tablespoon of oil in a pan/Kadhai. Add butter to it and once it melts, add red chilli powder and turmeric powder to it. Sauté for a minute and then add ginger garlic paste to it.
- Once the raw smell goes off, add onion-tomato paste to it. Sauté it till this paste start leaving pan and comes together.
- Now add coriander powder, garam masala and sauté again for a minute. Add 1.5 cup water to it and let the gravy boil. Once boiling, simmer the heat and add sugar, salt and cream to it and cook again for few minutes.
- Now add paneer cubes, Kasuri Methi and cardamom powder to it. Mix well and switch off the heat.
- Garnish with coriander leaves and serve hot with lachha parantha or Butter naan.
- I have used Kashmiri Red chilli powder in my recipe to give the gravy a nice colour. However, you can use normal red chilli powder or paprika powder.
- If your ground paste is not finely ground, then you can sieve it through a strainer to get fine creamy paste.
- I have soaked the paneer cubes in colored water for few mins, to get the orangish color. This is entirely optional, and when using color, I will say use organic food colors.