Paneer butter masala recipe | How to make paneer butter masala | Restaurant style paneer butter masala
By Latha on February 16th, 2017
Paneer butter masala recipe explained with step by step pictures. Paneer butter masala is very tasty North Indian curry and goes well with chapathi or roti. Paneer butter masala prepared using paneer, tomato, onion, ginger, garlic, cashew, butter and spices. This is a restaurant style paneer butter masala recipe.
I keep preparing this paneer butter masala quite often as my son loves this. There are many versions of paneer butter masala. The recipe varies from region to region. This is how panner butter masala tastes in Karnataka restaurants. I have not posted many North Indian curries on this website as I want to cover the traditional Karnataka recipes first. I have posted one aloo gobi recipe before and I am filing this paneer butter masala under kids friendly recipes section.
I have used home made paneer in this recipe. You can also use store bought panner. If you are using store bought paneer then rinse the paneer well before using.
If you are looking for more curry or gojju recipes for chapathi or rotti then do check my Zunka vadi, menthe palle or methi dal, ennegayi or stuffed brinjal, mixed veg curry, gorikayi kara or cluster beans curry, mixed veg sagu, hesaru kalu gojju or green gram curry and hagalakayi or bitter gourd curry recipes. I have made a quick video on this recipe, which I have embedded below. Please have a look.
Preparation time: 30 min
Cooking time: 15 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 200gm paneer or paneer from 1 litre
- 1 small bayleaf
- 1 - 2 green chili
- 1 tsp red chili powder
- 2 tsp coriander or dhaniya powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 cup milk
- 2 tbsp kasuri methi or dried methi leaves (optional)
- 2 tbsp butter
- 2 tbsp cooking oil
- Salt as per your taste
Ingredients for grinding:
- 2 medium sized onion
- 1.5 tsp chopped ginger or 1/2 inch ginger
- 3 - 4 cloves of garlic
- 3 medium sized tomatoes
- 10 - 12 cashews
Instructions for making paneer butter masala:
- Soak cashews for 30 minutes and grind it until smooth.
- Chop tomatoes and blanch for 2 minutes (cook in boiling water for 2 minutes). Wait until cool and grind it into a fine paste.
- Grind ginger, garlic and onion into a fine paste using mixer grinder.
- Now in a deep frying pan heat 2 tbsp butter and 2 tbsp oil.
- Add in bay leaf. Ginger+garlic+onion paste and fry for 3 - 4 minutes.
- Add in slit green chili and red chili powder and fry for a minute.
- Add in cashew paste and fry for a minute.
- Add in tomato puree, turmeric powder and fry for 2 minutes.
- Add in coriander powder, garam masala and mix well.
- Add in 1/2 cup of milk and salt. Give a quick mix. Close the lid and cook for 3 minutes.
- Open the lid and add in cubed paneer pieces.
- Also add in crushed kasuri methi. Continue boiling for 2 minutes and switch off the stove.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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