Go Back
+ servings

Paneer Butter Masala

Paneer Butter Masala is a creamy & delicious gravy made by sautéing paneer in a spiced tomato, onion & cream based gravy. Paneer Butter Masala with roti, naan, chapati is an unbeatable combo and the taste of the gravy makes the family crave for more. Paneer Butter Masala Recipe in restaurant style is explained in this post with step by step pictures.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 packet paneer 400 gms
  • 1 and 1/2 tablespoon butter
  • 1 teaspoon oil
  • 1 big onion
  • 1 teaspoon ginger garlic paste
  • 2 nos tomatoes pureed
  • 5 nos cashews
  • 1/2 cup milk
  • 2 tablespoon cream
  • salt to taste
  • 2 teaspoon coriander leaves finely chopped

For mixing:

Instructions

  • Soak cashews in milk for 10mins and grind it to paste, set aside. Though this is optional it gives a richness and nice flavour to the gravy.
  • Chop paneer into cubes. Take puree from 2 tomatoes and keep aside. Chop onions finely and make it ready.
  • Now in a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori methi leaves, tomato sauce then add milk.
  • Mix the milk spices mixture well and keep aside.In a nonstick pan add a teaspoon of oil, fry the paneer cubes till slightly golden brown and drain in a tissue paper and keep aside.
  • Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.
  • Then add tomato puree and fry until raw smell completely leaves, this will take atleast 5mins.
  • Now add the mixed milk-spices mixture,cashew paste,1/2 cup water and then simmer for 5-7 minutes. The gravy would be thick and mixed well at this stage.
  • Add remaining 1/2 cup milk little by little stirring continuously to prevent milk from curdling. Add required salt.
  • Simmer again for 3mins to see like the below consistency.
  • Then add the fried paneer cubes and mix well. Allow the paneer to sit for 2mins then switch off.
  • Garnish with cream and serve hot Paneer Butter Masala with rotis or naan.

Notes

  • To avoid milk from curdling - You can first heat and boil milk then add it - Don't add refrigerated milk directly. Simmer the heat once milk is added and keep stirring continuously. Also add the milk little by little stirring continuously.
  • You can substitute 1/2 cup milk with 1/2 cup of cream and skip the garnishing.
  • The gravy cooked in milk gives it a slight sweet taste even without adding sugar as in restaurants.
  • Tomato puree can also be added in the mixing part itself  but I find sauteing this way even more flavourful. I used fresh tomato puree, you can use store bought ones too.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!