Paneer Butter Masala is a creamy rich gravy with Cottage Cheese from Punjab. This is a crowd pleaser and kids will surely love it. While the restaurant version normally oozes out with butter, this version is still rich with home touch.
Paneer Butter Masala is one of those dishes that gets prepared at home at least once in 10 days. If you have been searching for the types you get in the restaurants, then you got to try this and enjoy! But then the Paneer Butter Masala that we make at home is much more healthier and tasty as we use milk and less butter. It need not necessarily ooze of butter to taste good right.
One of these days I will blog about the recipe we have finally come to make. But for now enjoy this delicious dish!
My passions and pleasures when related to North Indian dishes are no end. I was introduced to North Indian cuisine during my college days, when one afternoon my friend wanted to go out for lunch.
We ended up in a restaurant near the famous Gemini Flyover in Nungambakkam. The restaurant was located in a basement and I still remember walking down the corridor which lead to a dimly lit place. It was a bright and hot afternoon, but the atmosphere inside was one of a cool and dimly lit one. I hardly remember the ambiance except the fact it was crowded and busy. The aromas sneaking away from kitchen were more tantalizing then the decor.
Well anyway, what I had for lunch on that afternoon was a prelude to a lifetime passion and obsession. Yes I became obsessed with Paneer and anything to do with it. We ordered Mutter Paneer, Shai Paneer, and maybe some Gobi dish, but the taste of that Shai Paneer lingered for a long time to come. I haven’t visited that restaurant again, but hope I will one day find time to visit it again.
Coming back to my obsession on paneer, if there was ever a need to find a reviewer on the Paneer dish available across Madras, well you can know where to find one.
When we used to eat out at the restaurants, being the only Vegetarian, I always had to choose my own and had nobody to share with me. Well I will let you decide if this was my advantage or not. But this allowed me to order only Paneer Butter Masala all the time. Believe me, to my amazement, till date I have not been able to find this dish being prepared the same way.
Amma had adapted this from Sanjeev Kapoor and included her own touch and flavours. She always makes paneer at home, as we prefer the homemade. It is so soft and tastier than the store ones.
Now I have a big fan in my daughter who just simply loves this dish. This is one of the few dishes, she gets all excited about. I serve it with Tamil Nadu layered Parotta. The combination is ultimate. You should try it!
Paneer Butter Masala Recipe ~ Restaurant Style!
Here you go for recipe
Serves – 4
Preparation Time – 15 mins
Cooking Time – 15 mins
Cuisine – Punjabi | North Indian
Homemade Paneer – 250 gms
Onions – 2 big
Tomatoes – 3 big
Ginger – 2 inch
Garlic – 4 pods
Cashew Nuts – 10 nos
Milk – 100 ml
Butter – 2 tbsp (more if you prefer)
Red colour – a pinch
Salt to taste
Sugar – 1/4 tsp
Chilli powder – 1 tsp
Roasted Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Onions – 1 medium
Green Chilies – 2 – 3 slit
Capsicum – 1 medium
Fenugreek seeds – few
Kasuri Methi leaves
Hope you enjoy this as much we do!
Other Paneer Snacks
Other Paneer Gravies:
If you want some more Paneer Gravies, you can check out on Spice your Life!
Paneer Butter Masala Recipe ~ Restaurant Style!
- 250 gms Paneer / Indian Cottage Cheese, homemade
- 2 big Onions
- 3 big Tomatoes
- 2 inch Ginger
- 4 cloves Garlic
- 10 nos Cashew Nuts
- 100 ml Milk
- 2 tbsp Butter more if you prefer
- A Pinch Red Colour
- Salt to taste
- 1/4 tsp Sugar
- 1 tsp Red Chilli powder
- 1/2 tsp Cumin Powder roasted
- 1/2 tsp Garam Masala
- 1 medium Onions
- 2 to 3 Green Chillies
- 1 medium Capsicum
- 1/4 tsp Fenugreek Seeds
- A Pinch Kasuri Methi Leaves
- Follow the steps as explained for max time saving on cooking and cleaning
- First take the ingredients needed for gravy, cut onions, ginger, garlic and grind to a fine paste. Remove and then make puree of Tomatoes. Grind the cashew nut coarsely.
- Then take the ingredients kept for Garnishing. Cut Paneer into cubes, finely chop the onions, slit the green chillies.
- Heat required amount of butter in the cooking pan. Fry each of the above ingredients. Onions should be crispy. Paneer should be fried to light golden colour. Keep these aside.
- Take the pan that’s already used for frying, add 1 tbsp of butter, fry the onion paste. Sauté well to ensure it does not get burned.
- Once its cooked well, add chilli powder. Cook till oil comes out, simmer the flame. Add milk slowly and cook for 5 mins. Then add coarsely ground cashew nuts.
- Cook Once cooked for a while, add tomato puree, cumin powder, Salt, Sugar, garam masala, Orange colour. Bring to boil. Add required amount of water. Let it cook on high flame for few mins.
- Then add fried onions, paneer cubes, green chillies, and cook for 10 mins. Add the remaining butter.
- Kasuri methi can be added at this stage. and cook it covered.