Paneer Butter Masala Recipe – Restaurant Style Richness at Home

Paneer Butter Masala Recipe – Restaurant Style Richness at Home

Prep Time: 15 mins | Cook Time: 25 mins | Serves: 2–3 | Difficulty: Easy

🧂 Ingredients:

For the Gravy:

• 4 medium tomatoes (pureed)
• 1 medium onion (finely chopped)
• 1½ tsp ginger-garlic paste
• 10–12 cashews (soaked in hot water, blended to paste)
• 1 tsp Kashmiri red chili powder
• ¼ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp kasuri methi (roasted & crushed)
• Salt to taste
• 1 tsp sugar (optional)
• 3 tbsp butter
• 3 tbsp fresh cream
• Water as needed

For the Paneer:

• 250g paneer (cut into cubes)
• Hot water (for soaking paneer – optional for softness)

🍳 Instructions:

1. Prepare Base Gravy

1. Heat 1 tbsp butter and 1 tsp oil in a pan.
2. Sauté onions until golden brown.
3. Add ginger-garlic paste and cook until aromatic.
4. Add tomato puree and cook for 8–10 mins until oil separates.
5. Stir in turmeric, red chili powder, coriander powder, and salt.

2. Enrich the Gravy

6. Add cashew paste and mix well. Cook for 4–5 minutes.
7. Add ½ to 1 cup of water for desired consistency.
8. Stir in sugar and let the gravy simmer.

3. Cook the Paneer

9. Add paneer cubes directly or soaked in warm water for softness.
10. Simmer gently for 5–7 mins.

4. Final Touch

11. Add garam masala, kasuri methi, and mix gently.
12. Stir in fresh cream and 1 tbsp butter. Turn off the flame.

🌿 Garnish:

• Drizzle cream on top
• Add a small dollop of butter
• Optional: Fresh coriander or julienned ginger

🍴 Serving Suggestions:

• Best enjoyed with butter naan, kulcha, tandoori roti, or jeera rice.

💡 Pro Tips:

• Use ripe red tomatoes for natural color and tang.
• Strain the gravy for that ultra-smooth restaurant texture.
• Soak store-bought paneer in hot water for softness.

Shop GoGro Ingredients:
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