Paneer Butter Masala Recipe (Restaurant

style Butter Paneer)

Make this restaurant style paneer butter masala recipe at home and wow your
guests or family members. The gravy is so smooth, creamy, buttery and spicy
that you won’t stop eating it. 5 from 13 votes

Course Main Course

Cuisine North Indian

Prep Time 15 minutes

Cook Time 20 minutes
Total Time 35 minutes

Servings 3 Servings
Calories 465kcal
Author Kanan

Ingredients
To make paste:
2 teaspoons Oil
1 medium or 1 cup Onion chopped roughly
2 tablespoons Cashew nuts broken
2 small or 1 cup Tomato chopped
⅛ teaspoon Turmeric powder
1 ½ teaspoons Coriander powder
1 ½ teaspoons Red chili powder
Salt to taste

For paneer butter masala recipe:

2 tablespoons Butter
1 tablespoon Oil
2 Cloves
1 Green cardamoms
½ inch Cinnamon stick
1 Bay leaf
1 teaspoon Ginger paste or freshly grated or crushed
1 teaspoon Garlic paste or freshly grated
¼ teaspoon Green cardamom seeds powder
2 to 3 teaspoons kashmiri red chili powder
1 cup Water
 200 grams or 7 oz Paneer cut into pieces
1 teaspoon Kasoori methi (dried fenugreek leaves) crushed
3-4 tablespoons Heavy whipping cream or fresh cream or malai

Instructions
Making the paste:
1. Heat 2 teaspoons of oil in a pan on medium heat. Once hot add chopped onions,
sprinkle some salt and cook till onions are soft and translucent.
2. Add cashew nuts and saute for 2 minutes.
3. Mix in chopped tomatoes and cook till they are soft.
4. Mix in turmeric powder, coriander powder and red chili powder and cook for a minute.
5. Turn off the stove, let it cool down a bit and make smooth paste into blender or grinder.

Making paneer butter masala recipe:

1. In the same pan heat the butter and oil on medium heat.
2. Add whole spices. Saute for a minute or till you get nice aroma of spices.
3. Next saute ginger and garlic paste for a minute or till the raw smell goes away.
4. Now add prepared onion-tomato paste and add remaining salt. Cook till all the moisture
evaporates and it becomes like a thick paste. Do stir to make sure that it is not sticking
to the bottom of the pan.
5. Add kashmiri red chili powder for color and green cardamom powder. Mix well and
cook for a minute.
6. Then add water to make gravy consistency and simmer for 3-4 minutes.
7. Add kasoori methi, paneer cubes and mix.
8. Lastly add cream, mix and let it simmer for 2 minutes.
9. Turn off the stove.

Nutrition
Calories: 465kcal | Carbohydrates: 12g | Protein: 14.6g | Fat: 40.3g | Saturated Fat: 11g |
Cholesterol: 48mg | Sodium: 859mg | Potassium: 296mg | Fiber: 2.3g | Sugar: 3.7g | Calcium:
3% | Iron: 6%
*Nutrition information is a rough estimate for 1 serving

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