Paneer Butter Masala is my most favorite gravy and we always order this whenever we visit any North Indian restaurant. Well I know that I have mentioned this for several North Indian veggies but if I am asked to choose only one then it would be Paneer Butter Masala.I love it a lot and usually order kulchas with it. Kulcha or Butter Naan and paneer butter masala is a hit combo, in my view.
Butter Chicken is the most popular gravy in and outside India and while it's a treat for non vegetarians, this Paneer Butter Masala is prepared on similar lines and is definitely the king of dishes for the vegetarians.I am sure most of us love paneer based recipes and we are no exception.DH is a big fan of paneer and hence it is mandatory to prepare at least one paneer recipe in any form.Paneer is also a good source of proteins for vegetarians.
In my earlier post on Paneer Makhani, I have highlighted a few differences between Paneer Makhani and Paneer Butter Masala.While the ingredients that are used in both the gravies are almost similar,the cooking procedure and the quantity of ingredients varies and this is what makes them taste different. This is an ideal recipe for parties, so dont miss preparing this restaurant style paneer butter masala at home.This recipe has a bit of fat and may not be ideal for calorie conscious one's but one can reduce the fatty content by replacing cream with milk and also the butter quantity. One would have to compromise on the taste though.
In case you are interested check out Paneer recipes both dry sabzi and gravy varieties in my blog - Kadai Paneer, Palak Paneer, Paneer Jalfrezi , Paneer Bhurji, Matar Paneer, simple Paneer Sabzi, Paneer Makhani and Grilled Corn-Palak Paneer.
If you like sweets try this easy Paneer Modak Peda recipe. Its simple and yumm!!
Paneer Butter Masala Recipe - Restaurant style:
Preparation time:10 mins | Cooking time:30 mins | Total time:40 mins
Cuisine:Punjabi-India | Category:Side dish - Main Course
200 gms Homemade Paneer (Cottage cheese) (or store bought)
2 medium Onions
3 large Tomatoes
1 tbsp Ginger Garlic paste
6-8 Cashew nuts
1/3 cup Milk or 1/4 cup Cream
1 tsp Coriander powder
1 tsp Red chili powder
1/2 tsp roasted Cumin powder
1/4 tsp Home made Garam masala(or 1/2 tsp store bought)
a tiny pinch of Turmeric powder
2 tsp Kasuri Methi
1/4-1/2 tsp Sugar
1 small Green chilli,thinly slit
1 tbsp Coriander leaves,to garnish
Salt to taste
2 tbsp Oil
2 tbsp Butter
- Cut paneer into triangle pieces of 1/2" depth.Immerse them in warm water until its usage.
- Soak cashew nuts in warm milk for some time.Grind it to a smooth paste along with the milk.If you want to use cream,grind the cashew nuts with a couple of table spoons of milk.
- Make a cross on tomatoes and blanch them in hot water for 3-4 mins.Remove them and let them slightly cool.Peel the skin and remove the eyes of tomato and chop into pieces and grind it to a smooth puree.
- Grind chopped onions with ginger garlic paste to a slightly coarse or smooth paste.
- Heat oil and 1 tbsp butter and add slit green chilli,onion-ginger garlic paste mixture and fry well until it turns slight brown and the raw smell goes away.
- Add pureed tomato and fry constantly for 6-8 mins over medium heat until the mixture becomes really thick and oil separates.This step is important to get a deep red color to the gravy and also it enhances the taste of it.So fry the tomato mixture until it leaves the pan and take care that you would not burn the masala in any stage.
- Add roasted cumin powder,sugar,coriander powder,red chili powder and turmeric powder fry well again for 2-3 mins.
- Add 1 cup of water and boil it for 6-8 mins till the oil separates and the gravy dries up to a thick masala gravy.
- Remove the kadai from flame and add the ground cashewnut- milk mixture(if you are using cream,add it now).Add kasuri methi,salt and garam masala and give a stir.
- Return the kadai back on to the burner and keep mixing on low flame and let it come to a boil for 2 mins.
- Add butter and paneer slices (dipped in warm water) and cook for 2-3 mins stirring continuously.
- You can add a tiny pinch of red food color to the gravy along with the masalas.I don't like to use food colors and hence I did not add it.
- The addition of sugar and milk(cream) helps in neutralizing the sourness from tomatoes.So do not miss it.
- You can toss few onion rings and capsicum rings in butter and add along with paneer slices at the end.
- You can even toss paneer slices in butter for few minutes,do not fry for long otherwise they will become tough.As I like to use soft malai paneer I do not like to toss them as I feel they will loose their texture.
- For a vegan version,replace paneer with tofu.Avoid cream,milk and butter.Increase the quantity of cashew nuts in the recipe and follow the same process.