Lots of people try to make Paneer Butter Masala at home like the one they get at restaurants. But they fail to get the same taste and this is because they don’t use the right kind and amount of ingredients, mainly fresh masala and spices.
Paneer butter masala, being a north Indian dish, is very rich and creamy with thick gravy. This is because it is filled with loads of cream. Here is a recipe of Paneer Butter Masala just like it is prepared and served in most Indian restaurants.
Ingredients to Make Paneer Butter Masala
1 tsp haldi powder (turmeric powder)
1 tsp coriander powder (Dhania powder)
1/2 tsp garam masala powder
1/2 tsp Kashmiri chilli powder
1 tsp kasturi methi powder (dried fenugreek leaves)
Salt to taste
250 gm fresh paneer cubes
2 medium sized onion paste
1 tsp ginger garlic paste
4 tsp of tomato puree
2 tsp of tomato ketchup or tomato sauce
½ cup of fresh milk
1 cup of fresh cream
2 tsp butter
2 tsp oil for frying paneer cubes
2 tsp of fresh coriander leaves for garnishing
1 tsp of butter for garnishing
Method of Making Paneer Butter Masala
Take a large pan and add 2 tsp of oil to grease the base properly and heat it. Now cut the paneer into cubes and fry them properly till they are light brown. Drain them on a paper napkin and keep them aside. Now heat the butter in the same pan. Add onion paste and sauté till they are golden brown.
Then add ginger garlic paste to the onion paste and fry for another minute. Add Kashmiri chilli powder, turmeric powder, coriander powder, garam masala, salt and fry for sometime so that all the spices are well combined. Next you need to add the tomato puree and then tomato sauce or tomato ketchup. Crush Kasturi methi and add it to the mixture now.
Mix well and cook till the oil leaves the sides. Now add about 1/2 cup of milk to this mixture and stir gently. Cover the pan with a lid and cook for another 5 minutes on very low flame. Once the mixture is cooked properly for 5 minutes add the fried paneer cubes to it and one cup of fresh cream, to get the restaurant-style taste. Mix well and simmer for another 5 minutes. Your tempting and inviting dish is ready. Garnish with fresh coriander leaves and a blob of butter. Serve hot with rotis, pulav or naan to make a perfect combo.
This is my way of making the perfect Paneer Butter Masala you can try this recipe at home and share your experiences. Till then Happy Eating!
Drain the fried paneer on paper napkin to absorb excess oil out of the paneer
You can use red/orange color in case you want your dish to look exactly the way it looks in restaurants.
You can use tofu instead of paneer. You can use cashew nuts paste to make the gravy thick instead of milk for a variation. You can also try with palak puree or green peas for a variation.