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!
This restaurant style paneer butter masala is definitely one of my favourite recipes forever, and it is one of my most viewed recipes on the blog. I decided to give the pictures and the post a facelift so that we can have the most amazing paneer butter masala for as long as we want!
So here’s the thing with paneer butter masala. If you are a paneer lover, it is the king of all paneer recipes.
More Paneer Recipes that you’ll love: Saag Paneer, Tandoori Paneer, Easy Palak Paneer, Paneer Bhurji, Creamy Matar Paneer and Spicy Achari Paneer
Creamy, slightly tart and makes me mop up the gravy with anything I can get my hands on. Just the thing you need when you are craving comfort food but want something that hits all the right notes.
This is completely against the healthy binge I’ve been on. But paneer butter masala has it’s own place. With some naan of course. Or tandoori roti. Or lachha paratha. Or bread. Whatever works. Or whatever’s on hand.
Because this is what I want after too many salads, or too much chicken or too much ghar ka khana and there’s nothing like it. You get that right?
This one’s a no brainer. It’s not a super long process and if you have some of my makhani gravy on hand, all you need to do is heat up some butter, let the gravy bubble up and add paneer. Done.
BTW this Makhani Gravy is mega awesome and super handy
Just in case you are wondering, paneer butter masala is also known as paneer makhani. They are made in a tomato based gravy and use oodles of butter and cream which gives the gravy a smooth, creamy texture.
If you are a paneer lover, here are some questions you will have. I know. And thats why I am here to answer them 🙂
How do you make paneer (cottage cheese) at home?
Making paneer at home is simple and needs only two ingredients – milk and acid (lemon juice or vinegar work well). You will need to heat milk and add the acid and simmer the milk till it curdles and separates into whey and paneer or cottage cheese. I have a super handy, step by step tutorial on how to make paneer here.
Coming back to my extra favourite paneer butter masala. You can always go to the whole hog and make your own paneer at home (which only takes 15 minutes BTW and is the most satisfying experience) or you can buy store bought paneer. This recipe is so versatile that if you would rather have chicken butter masala instead, you can always substitute the paneer for chicken. Works both ways!
Doesn’t that melting butter just take your heart away? And say gimme gimme.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), take a picture and tag it #myfoodstory on Instagram! I love seeing what you come up with.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
portion
|
- 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 Cashewnuts Chopped
- 1 teaspoon White Poppy Seeds or 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
- to taste salt
Ingredients
|
|
- In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.
- Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). 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.
- Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.
- Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste.
- In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chili powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.
- 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.
- In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.
I am officially jealous now!! Enjoy in Bangkok!
I am officially jealous now!! Enjoy in Bangkok!
The recipe absolutely like the ones served in restaurant. surely going to give a try
Ma’am amazing !
Thanks everyone!
I love the sound of this – Indian comfort food. Although I haven’t made much Indian food (at least compared to other types)
This is one of my favorite Indian dishes Laura, and it’s actually one of the most popular ones in India. I hope you try it!
i absolutely loved it. Superb taste and texture. This will become my go to recipe. Thank you very much for sharing 🙂
Thanks Jaideep, so glad you liked it!
Ooo oh my this looks good! And for so few calories I could enjoy this on my fast days! saving and making asap!
Thank Jo, I hope you like this recipe too!
Hi this is the best makhni gravy that I have tried so far.. Thanks for posting it.. I have found my most favourite dish recipe so simple yet delicious.
Niveditha, thank you so much! You made my day with your comment. So glad you liked it, and I hope you’ll try out other recipes from the blog 🙂
Thanks for the yummy ???? recipe Rucha…
Me and my husband enjoyed it so much….
Keep it up….
Thank you, glad you and your husband liked it 🙂
Excellent recipe. Finally found the taste I was looking for. Thank u!!
Thank you so much! Glad you liked it 🙂
It says curry paste but no curry paste in ingredients
Hey Tammy, the curry paste refers to the paste that’s ground in Step #4
Love that gravy! looks so yummyy!
Thanks Nasreen 🙂
Dear Rciha,
I tried the Paneer Butter masala yesterday and it was yummy! the recipe was so simple , special focus on how easy you’ve explained it to us.
Got a thumbs up from family !
Thanks again Richa.
Thanks Sonal! So glad you liked it 🙂
My husband absolutely loves Indian food and this looks like an absolute must try!
Thanks Melanie!
Hey in this recipe you use onions but your makhani gravy recipe doesn’t mention onions. I’m super confused. Should I or should I not? That is the question 😜
Hey Vee, I just have two slightly different recipes – one with onions and one without. You can use either of them because they both taste amazing! I hope you try it out!