Restaurant Style Creamy Paneer Butter Masala! This rich and creamy dish has Indian Cottage Cheese or Paneer cubes are simmered in a mildly rich and sweet tomato cashew nut based gravy along with dollops of fresh cream. Goes so well with any Indian bread or with flavored rice!
WHAT IS PANEER BUTTER MASALA?
Paneer Butter Masala or Butter Paneer or Paneer Makhani is a popular dish on restaurants menu . This paneer recipe can be easily made at home and the result is quite rewarding.
This Butter Paneer Masala is just like your fav restaurants version and it tasted fabulous with the creamy texture and super flavorful curry.
Tips to make best Paneer Butter Masala:
- Here’s what you need to do to make it absolutely perfect!
- Homemade paneer makes its even better,but if you are using store bought paneer, soak it in hot water for 10 minutes before using in the recipe.
- Be generous with cream and butter.Add lots of butter, yes! and do not compromise on this.
- Always use nuts as it makes the gravy rich and creamy. Cashews or almonds or walnuts works well.
- Grind the masala to a fine paste. The gravy should be silky smooth. You can even pass the masala through a soup strainer to get really creamy curry.
- This gravy doesn’t need a lot of spices. The flavors of this dish come from fresh tomatoes, cashews, ginger, garlic, butter and cream!
- Adding little sugar to the gravy gives mild sweetness.
- Do not skip on kasuri methi, it gives lovely aroma and flavor to the butter paneer.
How to freeze Paneer Butter Masala?
You can freeze this gravy in freezer safe air-tight container for 2-3 months. Before serving,just thaw over counter top for 3-4 hours and then re-heat again in a stovetop or microwave.
Whenever you run out of ideas for curry of the day but if you have a slab of paneer at home then you know that your worries would not last long at all.
Right from those home parties till instant meals for the family, whenever I feel like serving them something simple, Indian yet delicious my mind thinks about paneer recipes without a doubt.
This Indian curry has won many a hearts and is a favorite veg option for parties or get-together.
Serve it for lunch or dinner with any Indian bread or rice of your choice.
Check out my other paneer recipes:
Paneer Butter Masala | Paneer Makhani recipe
For masala paste:
1 tbsp butter
1 tsp cumin seeds
2 large garlic cloves,roughly chopped
1.5 inch ginger, roughly chopped
3-4 large tomatoes, roughly chopped
6-8 whole cashews, raw
1/4 cup water
3 tbsp unsalted butter
1 bay leaf
1 inch cinnamon stick
1 1/2 tsp kashmiri red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp sugar
3/4 tsp salt
2 tbsp cream
250 grams paneer, cut into cubes
1 tsp crushed kasuri methi, dried fenugreek leaves
chopped cilantro, to garnish
- In a pan, melt 1 tsbp of butter. Add cumin seeds and fry for few seconds. Add ginger, garlic and green chili, fry for few seconds.
- Add cashew nuts and fry for 30 seconds. Then, add tomatoes and sauté on for a minute.
- Cook until tomatoes are soft. Take it off the heat and cool completely. Grind this tomato cashew masala to a very fine paste.
- Heat 3 tbsp of butter in a pan . Add bay leaf and cinnamon stick, fry for few seconds.
- Lower the heat and add turmeric powder, coriander powder and red chili powder. Add kasuri methi and mix.
- Add ground tomato cashew masala paste, saute on high for a minute. Stir in between. Cook for 2-3 minutes or until masala starts releasing the oil.
- Add 1/3 cup of water, salt and then bring it to a boil. Do not add too much water at a time.
- Add cream and mix, cook for 1 -2 minutes only. Add paneer, garam masala powder and sugar. Mix well. Cook for only a minute.
- Garnish paneer butter masala with some cilantro and kasuri methi, Serve hot with naan, roti or flavored rice!
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara