Restaurant Style Paneer Butter Masala Recipe | Paneer Makhani Recipe

Archana Doshi

January 21, 2025

12983 Ratings

Time:Prep: 20 M|Cook: 40 M|Total: 1h 0min

Makes:4 Servings

Meal:Lunch

Cuisine:North Indian Recipes

Paneer Butter Masala also known as Paneer Makahani is a classic all time favorite dish of the North Indian Cuisine. In this recipe the Paneer, the Indian Cottage cheese is simmer in creamy tomato based gravy. Paneer Butter Masala is one of the most popular vegetarian dish in the menu of restaurants in the Northern province.

Serve this Restaurant style Paneer Butter Masala / Paneer Makhani along with a favorite Indian Bread, Jeera Pulao, Papad and Raita for complete dinner for your family.

Did you know: Perhaps common knowledge by now about paneer is a good source of protein especially for vegetarians who do not get their intake from meat products. Cottage cheese contains all the essential amino acids needed for it to qualify as a complete protein. Eat cottage cheese, and you'll boost your intake of calcium and selenium. A single serving of either full-fat or low-fat cottage cheese provides all the selenium you need in a day. Know more

Here are a few more Indian restaurant Style delicacies to try

Serve this Restaurant style Paneer Butter Masala / Paneer Makhani along with a favorite Indian Bread, Jeera Pulao, Papad and Raita for complete dinner for your family.

Here are a few more Indian restaurant Style delicacies to try

Watch video recipe of Restaurant Style Paneer Butter Masala Recipe | Paneer Makhani Recipe

Ingredients

To Be Ground to Puree

200 Paneer (Homemade Cottage Cheese), cut into cubes

4 Tomatoes, chopped

2 Cashew nuts

Butter Masala Ingredients

2 Butter (Salted)

1 Cumin seeds (Jeera)

1 Onion, finely chopped

1 Ginger, finely chopped

6 Garlic, finely chopped

2 Green Chillies, finely chopped

1/4 Turmeric powder (Haldi)

1/2 Cumin powder (Jeera)

1 Coriander (Dhania) Powder

2 Kashmiri Red Chilli Powder

1 Garam masala powder

1 Cardamom Powder (Elaichi)

2 Fresh cream

2 Butter (Salted)

1 Ghee

Salt, to taste

1 Sugar

1 Kasuri Methi (Dried Fenugreek Leaves)

3 Fresh cream

Coriander (Dhania) Leaves, a small bunch, chopped

Instructions for Restaurant Style Paneer Butter Masala Recipe | Paneer Makhani Recipe

To begin making the Paneer Butter Masala, first prep all the ingredients and keep them ready.

Soak the cashewnuts in hot water for 10 minutes. Into a mixer first make a puree of tomatoes and the soaked cashewnuts and blend to make a smooth puree. Keep this aside.

Heat the butter in a kadai over medium heat. Add the cumin seeds and allow it to crackle. Add the onion, ginger garlic and green chilliyes and saute over medium heat till it is light golden in color and the onions have softened. At this stage you can optionally cool this and make a puree and add it back to the same kadai.

Add the kashmiri red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder, cardamom powder and give it a stir for a few seconds.

Next and the tomato cashew puree, cream, paneer and kasuri methi, sugar and salt to taste. Add water and simmer for about 10 minutes. As the masala gets cooked it will change color to bright orange-red.

Once done, give the Paneer Butter Masala a taste and add more salt or chilli if required. Stir in the coriander leaves and serve hot.Serve Paneer Butter Masala/paneer Makhani hot with Naan, Kulchas or Tawa Paratha for the Punjabi style dinner.