Restaurant Style Paneer Butter Masala
This restaurant style paneer masala is yummy heavenly dish!!! This recipe is the easiest and calls for simple and straight forward instruction to help you make yummy paneer butter masala that taste soo much better than restaurant. Make them and no one in your home will ever order paneer butter masala from restaurants anymore.
I was looking for a perfect recipe of restaurant style paneer butter masala and my kids seem to like my neighbor recipe. I tried replicating but I didn’t get the same taste as his masala nor the texture I wanted and big difference being his ingredients were mostly home made and I wanted to make something available for everyone. So this is the recipe I tweaked that tastes’ better than restaurant and made with ingredients you can find in any Indian Grocery Store.
Ingredients:
- Cashew : Very important for the creamy texture. So don’t skip it. If you don’t have cashew, use skinned Almond or Badam.
- Heavy Cream: I used heavy cream but I have tried the Coconut cream too. It taste same. I love it.
- Garam Masala Powder: You can make at home or can get one from Indian Store.
- Garam Masala: Bay leaf, Cloves, Cardamom, cinnamon are must to make this. Rest are optional but would provide amazing flavor if added.
- Paneer: Of course you cant forget the panner in Paneer butter masala
- Butter: Just 2 table spoon but make an amazing taste
Check out the recipe card for full ingredient list
Instructions for Restaurant Style Paneer Butter Masala:
Pan/Tawa or Instant Pot Sauté settings
Masala Paste
- Place large pan in a medium flame and pour olive oil
- Once oil is hot add cumin seeds, fennel seeds and other garam masala items, Sauté slightly
- Add cashew and fry till golden brown
- Once you can smell the aroma, add Ginger and Garlic, Sauté slightly
- Make sure to not burn
- Now Add Onion and Salt and Sauté till translucent
- Add Tomatoes and fry till its mushy
- Once tomatoes are mushy, transfer to blender or Mixie Jar and blend into a smooth paste
Paneer Butter Masala
- Place Large pan in Low flame and add olive oil and butter
- once the butter is hot, Add Bay Leaf and chili powder
- Keep it in low flame and make sure not to burn the chili powder
- Now add the Masala paste and mix everything into a homogenous mixture
- Close the pan with lid and cook for 3 to 5 mins
- Mix every now and then to prevent burning
- Now add Paneer, Methi Leaves and Garam Masala
- Cook for 2 mins. Do not overcook the paneer
- Now add brown sugar and Ketchup. Cook for 2 more mins
- Then add heavy cream. Mix everything together and cook for 2 seconds
- Now your Restaurant Style paneer Butter Masala is ready to be served with Chapati, Paratha, Naan and Jeera Rice.
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Restaurant Style Paneer Butter Masala
Equipment
- 1 pan
- 1 Blender/Mixer grinder
- 1 Instant Pot Optional
Ingredients
Masala Ingredients
- 1 tbsp Olive OIl
- 1 tsp cumin seeds
- 1 tsp Fennel Seeds
- 2 Cardamom
- 2 inch Cinnamon
- 2 cloves
- 1 bay leaf / biryani leaf
- 1 Star anise Optional
- 1 Kalpasi / poo Optional
- 1 Japatri Optional
- 10 Cashews
- 2 inch ginger
- 6 pods Garlic
- 1 Onion White Onion
- 2 tomatoes
Other Ingredients
- 1 tbsp Butter
- 1 tsp Olive Oil
- 1 Bay Leaf
- 1 tsp chilli powder increase as per your spice level or taste
- 1 cup Cubed Paneer
- 1 tbsp Methi leaves
- 1 tsp Garam masala powder
- 1-2 tsp Brown Sugar
- 1 tbsp Ketchup If your ketchup has sugar, reduce brown sugar to 1 tsp
- 1/2 cup Heavy Cream
- Salt as required
Instructions
Masala Paste
- Place large pan in a medium flame and pour olive oil
- Once oil is hot add cumin seeds, fennel seeds and other garam masala items, Sauté slightly
- Add cashew and fry till golden brown
- Once you can smell the aroma, add Ginger and Garlic, Sauté slightly
- Make sure to not burn
- Now Add Onion and Salt and Sauté till translucent
- Add Tomatoes and fry till its mushy
- Once tomatoes are mushy, transfer to blender or Mixie Jar and blend into a smooth paste
Paneer Butter Masala
- Place Large pan in Low flame and add olive oil and butter
- once the butter is hot, Add Bay Leaf and chili powder
- Keep it in low flame and make sure not to burn the chili powder
- Now add the Masala paste and mix everything into a homogenous mixture
- Close the pan with lid and cook for 3 to 5 mins
- Mix every now and then to prevent burning
- Now add Paneer, Methi Leaves and Garam Masala
- Cook for 2 mins. Do not overcook the paneer
- Now add brown sugar and Ketchup. Cook for 2 more mins
- Then add heavy cream. Mix everything together and cook for 2 seconds
- Now your paneer Butter Masala is ready to be served with Chapati, Paratha, Naan and Jeera Rice.
Notes
- Never skip cashew as this gives the creamy sweet taste.
- Blend and grind to a smoothest gravy as that contributes to the creamy curry
- Use white onion for the sweet taste. Red onion will change the color of the gravy and even the taste is much more to the spicy side and suppress the sweet flavor.
- You can use Coconut cream instead of heavy cream for the healthy option
- For Vegan, you can replace the paneer with vegetables cut in small size (I use frozen vegetables from sprouts) and replace heavy cream with Coconut cream. (I use Thai Kitchen coconut milk)
