Sunday, January 05, 2014

Paneer Butter Masala Recipe - Restaurant Style

Happy New year to all my readers and friends. With my mom's blessing, I am here to blog again in this lovely space which holds my mom's memories. Coming to today's post, it is everyone's favorite Paneer Butter Masala. Whenever we go to restaurants and if I planned to have a veg dish then, PB masala or Gobi is my choice. I make it often in my home for dinner. If I don't have fresh cream readily in my pantry, I use milk instead. Homemade or store brought paneer can be used. I will share homemade paneer recipe in the near future.   

Paneer 200 grams (1 Packet) 
Tomato - 2 (Medium sized) 
Big Onion - 1 (Chopped finely) 
Ginger garlic paste - 1 tsp 
Garam Masala Powder - 1/2 tsp 
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp  
Coriander Powder - 1 tsp 
Kasthuri Methi - 1 tsp
Butter - 1 tbsp 
Oil - 1 tbsp  
Fresh Cream - 1/4 cup 
Cashew nuts - 6 
Milk - 1 tbsp
Salt - as required 
1. Blanch the tomatoes (Put the tomatoes in boiling water and close it for 5 to 6 mins). Remove the skin of the tomatoes and puree it.
2. Chop the paneer into cubes. In a pan add the butter and fry the Paneer cubes until all the sides are light golden brown. Remove and keep it aside. In the same pan add oil and saute the onions until transparent.

3. Meanwhile soak the cashews in milk for 10 mins and grind it to a smooth paste along with the soaked milk. Now add the pureed tomato to the onion and saute it until the raw smell of the tomato leaves. Add garam masala powder, chilli powder, turmeric powder and coriander powder to this mixture. Once everything is well combined add the cashew paste to this.
4. Add required water for the gravy and bring it to boil. Now add the kasthuri methi leaves and fresh cream, simmer it and boil for another 5 to 10 mins until the gravy thickens.
5. Finally add the fried paneer cubes to this gravy. Allow the paneer to soak for 2 to 3 mins and then switch off the flame.
Garnish with fresh cream and serve it with flat breads like roti or naan.
Points to remember:
  • You can skip the cream and add milk completely. 
  • Cashew milk paste and fresh cream give rich texture to the gravy and it tastes like in restaurants.
  • Instead of blanching the tomato, you can directly puree it.
Warm Regards,
Happy's Cook - Divya


  1. Yummy.happy to see u back Divya.yummy

  2. Well made paneer butter masala there. Loved the ingredients. Well explained.

  3. roti with paneer masala! a nice combo and an inviting paneer masala

    On-going event: Healthy vegetarian side dishes.

  4. Gonna try soon . Will let u know. .only thing I dont have is kasturi methi :)

  5. My all time favorite akka,,,,
    kasuri methi adds a wonderful flavor and aroma to the curry..

  6. Awesome! simply restaurant style paneer butter masala. Can guess how tasty it is from its texture.

  7. Hi Divya,
    I have nominate your blog for Liebster Award. Please collect it from my page.

  8. terrific!chapatti with panner butter dish is yummy.

  9. Very nice post. I am happy to visit your blog. Thanks for sharing.

    Catering Services in Tambaram


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