Paneer Butter Masala Restaurant Style

Paneer Butter Masala Restaurant Style is a creamy rich gravy made with soft and spongy paneer or Indian Cottage Cheese. This makes a delicious side dish for any Indian Bread.

While I don’t have a dearth of Paneer gravies or Paneer Dishes, I was so tempted to make this again when I came across this recipe. I didn’t add the cinnamon powder and steps were slightly differently considering my kids don’t like onions as a whole. I am waiting for the time when they will accept onions in its form.

This is surely a wonderful take if you are looking for different ways to make paneer gravies. This is the final one for the Restaurant Recreations, Week 4.

Paneer Butter Masala Restaurant Style

Ingredients Needed:

1 medium Onion paste
1 tsp Ginger Garlic Paste
Salt to taste
1 cup Tomato Puree
250 gms Paneer
1 tsp Sugar
1 tbsp Butter
1/3 cup Cashew grind to a powder
1 tbsp Cooking Oil
1/3 cup Cream

Spices Used

1 tsp Fennel Seeds
1 tsp Cumin Seeds
3 Cardamoms
1 Bay Leaf
1 Cinnamon
1.5 tsp Kasturi Methi
A Pinch Turmeric Powder
1 tsp Cumin Powder
1 tsp Fennel Powder
1.5 tsp Chili Powder
1/2 tsp Garam Masala Powder

Instructions

Heat a nonstick pan with oil and 1 tbsp butter, add the whole spices and 1 tsp fenugreek leaves. Stir it around and add the garlic ginger. Stir it around for a few seconds.
Add the onion paste, salt, and turmeric. Mix it around and cook for 1 minute.
Next add the cumin powder, fennel powder, and chili powder. Mix it around and cook for 2 minutes.
When the whole is nicely done, add the tomato puree, 1 cup of water, sugar. Mix it around. Cover the pan and let it simmer for 15 minutes.
Add the diced Paneer cubes, rest of the fenugreek leaves and garam masala. Sauté for 1 minute.
Add rest of the butter, ground cashew and cream. Mix it around and simmer for 1 minute.
Serve warm with a drizzle of cream on top.

Paneer Butter Masala Restaurant Style

Paneer Butter Masala Restaurant Style is a creamy rich gravy made with soft and spongy paneer or Indian Cottage Cheese. This makes a delicious side dish for any Indian Bread.

• CourseMain Dish - Gravies
• CuisineNorth Indian
• By Cook MethodStovetop
• OccasionParty, Weekend Special
• By DietKid Friendly, Protein Rich
• Dish TypePaneer Dishes
• KeywordCreamy Gravies

Ingredients

• 1medium Onion paste
• 1tsp Ginger Garlic paste
• Salt to taste
• 1cup Tomato puree
• 250gms Paneer
• 1tsp Sugar
• 1tbsp Butter
• 1/3cup Cashew Nuts grind to a powder
• 1tbsp Cooking Oil
• 1/3cup Cream

Spices Used

• 1tsp Fennel Seeds
• 1tsp Cumin Seeds
• 3 Cardamoms
• 1 Bay Leaf
• 1 Cinnamon
• 1.5tsp Kasturi Methi
• A Pinch Turmeric powder
• 1tsp Cumin Powder
• 1tsp Fennel Powder
• 1.5tsp Chili Powder
• 1/2tsp Garam Masala Powder

Instructions

1. Heat a nonstick pan with oil and 1 tbsp butter, add the whole spices and 1 tsp fenugreek leaves. Stir it around and add the garlic ginger. Stir it around for a few seconds.
2. Add the onion paste, salt, and turmeric. Mix it around and cook for 1 minute.
3. Next add the cumin powder, fennel powder, and chili powder. Mix it around and cook for 2 minutes.
4. When the whole is nicely done, add the tomato puree, 1 cup of water, sugar. Mix it around. Cover the pan and let it simmer for 15 minutes.
5. Add the diced Paneer cubes, rest of the fenugreek leaves and garam masala. Sauté for 1 minute.
6. Add rest of the butter, ground cashew and cream. Mix it around and simmer for 1 minute.
7. Serve warm with a drizzle of cream on top.

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Posted in: Indian Cook