How to Make Restaurant-Style Paneer Butter Masala at Home

Making restaurant-style Paneer Butter Masala at home involves using rich ingredients and a flavorful blend of spices. Follow this detailed recipe to recreate this delicious dish in your kitchen. This traditional Indian recipe is not only enjoyable but also easy to follow, making it a perfect meal for any occasion.

Ingredients

For the Gravy

250 grams paneer, cut into cubes 2 tablespoons butter 2 tablespoons oil (preferably vegetable or canola) 1 medium onion, finely chopped 1-2 green chilies, slit (adjust to taste) 1 tablespoon ginger-garlic paste 2 medium tomatoes, pureed 1 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala 1/4 to 1/2 cup heavy cream (or cashew cream for a vegan option) Salt to taste Fresh cilantro for garnish

For Marination

1 cup yogurt (or a non-dairy yogurt for a vegan option) 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala Salt to taste

Instructions

1. Marinate the Paneer

In a bowl, mix the yogurt, red chili powder, turmeric powder, garam masala, and salt. Gently coat the paneer cubes with the marinade. Let it marinate for at least 30 minutes. If you have time, marinate it for a few hours for better flavor.

2. Prepare the Gravy

Heat oil and butter together in a large pan over medium heat until the butter melts. Add the chopped onions and green chilies. Sauté until the onions turn golden brown. Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears. Pour in the tomato puree and cook until the oil begins to separate from the mixture (about 5-7 minutes).

3. Add Spices

Mix in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 2-3 minutes, stirring continuously. If the gravy is too thick, you can add a little water to reach your desired consistency.

4. Combine Paneer and Gravy

Gently add the marinated paneer cubes to the gravy. Stir carefully to coat the paneer without breaking it. Cook on low heat for about 5-7 minutes, allowing the paneer to absorb the flavors.

5. Finish the Dish

Add heavy cream and mix well. Cook for another 2-3 minutes. Finally, sprinkle in the garam masala and stir to combine. Adjust salt if necessary.

6. Garnish and Serve

Garnish with freshly chopped cilantro. Serve hot with naan roti or rice.

Tips for the Best Paneer Butter Masala

Use Fresh Ingredients: Fresh tomatoes and paneer make a significant difference in flavor. Creaminess: Adjust the amount of cream to your preference for richness. For a vegan version, use cashew cream or coconut milk. Spices: You can adjust the spices to suit your taste by adding more or less red chili powder for heat.

This recipe should help you achieve that rich, creamy, and flavorful Paneer Butter Masala similar to what you’d find in a restaurant. Enjoy your cooking!