Prep Time: 10 minutes Author: Richa

Restaurant Style Paneer Butter Masala

(Easy Paneer Makhani Curry)
Description

Here’s an easy recipe for the perfect restaurant style paneer butter
masala for all you paneer (cottage cheese) lovers! I love serving this
with parathas and jeera rice. It’s always a hit with family and guests!

Ingredients

3 tablespoons Butter
250 grams Paneer cubes (or Cottage Cheese)
3 Kashmiri Red Chilies
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 Bay leaves
1 inch Cinnamon Stick
3 Cloves
2 Cardamoms
1/2 teaspoon Peppercorns
2 tablespoons Cashew Nuts (Chopped)
1 teaspoon White Poppy Seeds (Khus Khus (Optional))
1 Onion, roughly chopped
6 Tomatoes, roughly chopped
1/2 teaspoon Chili powder
1/2 teaspoon Garam masala (Powder)
1/2 teaspoon Turmeric (Powder)
1 1/2 tablespoons Ketchup
1 tablespoons Kasuri Methi (Dry)
2 tablespoons Fresh Cream
Salt to taste

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1/16/2020 Restaurant Style Paneer Butter Masala (Easy Paneer Makhani Curry)

Instructions

1. In a large pan or kadhai, heat a tablespoon of butter and a

tablespoon of oil.
2. Add red chillies, ginger, garlic paste and all the whole spices (bay
leaves, cinnamon, cloves, cardamom and peppercorns).
Alternatively, you can also wrap the spices in a muslin cloth and
add them to the pan (take this out after the tomatoes are cooked
down). Saute for a minute or two and add cashew nuts, poppy
seeds (if using) and onions. Once the onions turn translucent, add
the tomatoes. Mix well.
3. Cover and cook till the tomatoes start breaking down and the
mixture starts leaving oil at the edges. Switch o the ame and set
aside to cool.
4. Once cool enough to handle, sh out as many whole spices as
possible, and blend the mixture to a smooth paste in a food
processor or blender.
5. In the same pan or kadhai, heat the remaining butter and add the
blended paste prepared in step #4. Add garam masala powder,
chili powder, turmeric, ketchup, salt along with 1/2 cup water.
Bring this to a boil.
6. Once the curry comes to a boil, simmer and cook for 30 minutes,
till the oil separates slightly. Cut the paneer into bite sized pieces,
add it to the gravy and mix gently.
7. In another pan, dry roast the kasuri methi and grind it to a ne
powder. Mix kasuri methi and fresh cream in the curry and switch
o the ame. Serve hot.

Notes

1. Paneer: If you’d like to try and make paneer at home, you can
check out this recipe
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1/16/2020 Restaurant Style Paneer Butter Masala (Easy Paneer Makhani Curry)

2. Tomatoes: Roma tomatoes work best for paneer butter masala

because they are not as sour as the local varieties

Serves 6
Calories Per Serving: 189

% DAILY VALUE
1895.4 g440.5 mg14.3 g10.9 g6.2 g20.9 mg

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