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Paneer butter masala Recipe Authentic Restaurant-Style Dish

Introduction:
Paneer butter masala is a beloved Indian dish known for its creamy texture, rich flavors, and vibrant colors. Often found on restaurant menus, this dish pairs perfectly with naan, roti, or steamed rice. With this step-by-step recipe, you can recreate this classic restaurant-style dish right in your kitchen.
Why You’ll Love This Recipe:
- Rich and Creamy: Made with tomatoes, cashews, and cream, this dish delivers a luxurious texture.
- Easy to Make: Despite its restaurant-quality taste, this recipe is simple enough for weeknights.
- Authentic Flavor: With ingredients like butter, kasuri methi, and Kashmiri chili powder, you’ll achieve an authentic Indian taste.
Ingredients You’ll Need:
- Paneer: 200-250 grams, cubed (homemade or store-bought).
- Tomatoes: 2 cups, ripe and red, puréed.
- Cashews: 18-20 pieces, soaked and blended into a paste.
- Butter: 2 tablespoons (or 3-4 tablespoons for a richer taste).
- Cream: 2-3 tablespoons (or coconut cream for a vegan option).
- Spices: Kashmiri chili powder, garam masala, kasuri methi (dried fenugreek leaves).
- Aromatics: Ginger-garlic paste, green chilies, cilantro (for garnish).
- Salt and Sugar: To taste.
Step-by-Step Instructions:
Preparation
- Soak 18-20 cashews in ⅓ cup hot water for 20-30 minutes, then blend into a smooth paste.
- Purée 2 cups of ripe tomatoes in a blender; set aside.
- Slice paneer into cubes and make fresh ginger-garlic paste (1-inch ginger + 4 garlic cloves).
Make the Gravy
- Heat 2 tablespoons butter in a pan over medium heat. Add a bay leaf (tej patta) and fry for a few seconds.
- Add ginger-garlic paste and sauté until fragrant (10-12 seconds).
- Pour in the tomato purée. Cook for 5-6 minutes, stirring occasionally.
- Add 1 teaspoon Kashmiri chili powder and mix well.
- Cook until the purée thickens and the butter starts to leave the sides (about 14-17 minutes).
Add Cashew Paste
- Stir in the prepared cashew paste and cook for 3-4 minutes on low heat, stirring continuously.
- Add 1.5 cups of water to adjust the consistency. Mix well.
Finish the Curry
- Add ginger juliennes, green chilies, and salt to taste. Optionally, add ¼-1 teaspoon sugar to balance flavors.
- Simmer the curry until slightly thickened (3-4 minutes).
- Add paneer cubes and gently mix. Cook for just 1-2 minutes to warm the paneer.
- Stir in 1 teaspoon garam masala and 1 teaspoon crushed kasuri methi.
- Finish with 2-3 tablespoons of cream and garnish with cilantro.
Serving Suggestions:
Paneer Butter Masala is versatile and pairs well with various Indian staples:
- Bread: Naan, tandoori roti, paratha, or chapati.
- Rice: Steamed basmati rice or flavorful Jeera Rice (cumin rice).
Tips for Success:
- Use ripe, red tomatoes for the best flavor and vibrant color.
- Soak cashews to ensure a smooth, creamy paste.
- Don’t overcook the paneer to avoid a rubbery texture.
- Adjust sweetness and spice levels to suit your taste.
FAQs:
- Can I skip the cashews?
Yes, replace cashews with almonds or follow a nut-free recipe like Paneer Makhani. - What’s the vegan alternative?
Use tofu instead of paneer and coconut cream instead of dairy cream. - Why is my paneer rubbery?
Overcooking paneer can make it rubbery. Add it to the gravy towards the end.
Conclusion:
This restaurant-style Paneer Butter Masala recipe is a must-try for anyone who loves Indian cuisine. Whether you're hosting a dinner party or craving comfort food, this dish is sure to impress. Follow the recipe step-by-step for a rich, flavorful curry that rivals any restaurant version.
Enjoy this creamy, comforting Paneer Butter Masala with your favorite sides, and don’t forget to share your experience in the comments below!
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