Restaurant Style Paneer Butter Masala | Paneer Makhani is one of the most popular paneer dishes which is so full of amazing flavors. It is rich, buttery, creamy and can be made in a jiffy. This particular paneer dish is served in almost all the Indian restaurants.
Hello hello! I made some cheesy goodness last week. Can you speculate what’s that? Any ideas yet?
If you did it, then it’s cool. If not, then it’s a curry! Well, it was Indian Paneer Butter Masala aka Paneer Makhani. Mmmmm, paneer dunked in a buttery, creamy, tangy, spicy and classic sauce. This curry is not just a curry, this is pure deliciousness.
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Let’s talk about this Paneer makhani today. This version of curry is exactly the kind that you get in Indian restaurants. So this particular butter paneer masala can get you the taste you get at Indian restaurants. Why am I sharing it today? Because I know everyone loves this popular Indian curry, and I just realized that I haven’t shared it on my blog.
What is paneer butter masala? Paneer Butter Masala is one of the most popular paneer dishes which is so full of amazing flavors. This is rich, buttery, creamy and can be made in no time. This particular paneer dish is served in almost all the Indian restaurants.
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Making your own paneer is fun: I love making paneer, it’s so satisfying! For me, making paneer is so much fun because it is super easy. Really, making your own paneer is as easy as cake. That’s why I prefer to use homemade paneer when it comes to curry or any other recipes made with paneer. Yes, this time also I made paneer at home. But unfortunately, I did not make a video for that. How sad, but I promise, I will try to make a video on ‘how to make paneer’ sometime soon.
As you know that I am quite impulsive when it comes to recipes, so this sometimes could also be very soon. This sometimes might be the next time when I make another paneer recipe. 🙂
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Butter is a MUST here: I certainly used some butter in this curry because there is no paneer butter masala without butter. However, I tried to healthified this curry by using a combo of oil + butter. So I wouldn’t claim that this ranks high on a healthy recipes chart, but I would surely claim that this is a very delicious curry. You know what, I haven’t made this curry in a long time, but I love to have this curry once in a while. And I guess once in a long time, oily and buttery stuff is just fine. The problem comes when you are eating them every day. Isn’t it?
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Halloumi works well too: Sometimes when I don’t have paneer in hand, I make the same sauce with halloumi, and sometimes I use a combination of halloumi and paneer. I gotta tell you that halloumi tastes just awesome in spicy Indian gravy. YUM YUM! This time, I only used paneer, but feel free to add halloumi to this curry. Oh well, the more cheese the better! That meansspiciery cheesy goodness for you and your family! 🙂
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The Gravy: There is butter + oil, onions, ginger-garlic, tomato puree, spices and lots of cream. If you want dark red/orange color like you get in a restaurant then add Kashmiri Lal Mirch. It’s not very hot and gives a nice color. Go crazy and don’t be afraid of cream! The more cream = More creaminess = Richer taste. 🙂
Want to make VEGAN version of this curry? Then, I have got you covered. You can make the vegan version of the same curry by swapping some ingredients:
Use vegan cheese instead of paneer.
Coconut butter instead of butter.
Cashew cream instead of cream.
Your vegan butter paneer is ready to devour.
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If you love paneer then you will love this: This incredibly delish curry is a treat for paneer lovers. The gravy is thick, rich, and bursting with creamy and spicy goodness!! This curry goes so well with naan or any other flat bread.
How To Make Restaurant Style Paneer Butter Masala | Paneer Makhani Recipe Video
- paneer cubes (1 inch ) - 1 cup
- Butter - 4 tbsp + 2 tbsp
- Oil - 2 tbsp
- Bay leaves - 2
- Cloves - 4
- Black cardamom - 2
- Onion paste - ¾ cup
- Ginger-garlic paste - 1 tbsp
- Kasuri methi - 2 tbsp
- Turmeric powder - ½ tsp
- Salt to taste
- Tomato puree - ½ cup
- Kashmiri red chili powder - 1½ tsp
- Kitchen king masala - 2 tsp
- Garam masala - ½ tsp (optional)
- Fresh cream - ¼ cup + 2 tbsp
- Water - ¼ cup
- Heat 4 tbsp butter and oil in a pan. Add bay leaves, cloves, black cardamom and sauté for few seconds.
- Add onion and sauté for 5 mins. Add ginger-garlic paste,
kasurimethi and turmeric powder.
- Sauté for 1 minute.
- Add salt and tomato puree. Cook covered for 3-4 mins.
kashmirired chili powder, kitchen king masala, garam masala powder and ¼ cup cream.
- Mix well and cook for 2 minutes.
- Add paneer cubes and mix well. Cook covered on low heat for 2-3 minutes.
- Add 2 tbsp cream,
waterand 2 tbsp butter.
- Mix well and cook covered till oil leaves the sides.
- Garnished with coriander seeds some cream and serve hot with naan.
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Happy Cooking and Keep Sharing! 🙂
Editor’s note: This post was originally published in August 2016 and has been updated for comprehensiveness and freshness.