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 the steps were slightly different considering my kids don't like onions as a whole. I am waiting for the time when they will accept onions in their 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
Ingredients
- 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 Nuts 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.
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Chef Mireille says
It is so funny whenever I see Butter Paneer I think of Vaishali. We had it at an Indian restaurant when she visited NYC and she was complaining how it was not Butter Paneer and how horrible they made it. I will try your version for a real Butter Paneer!