Vegetarian Side Dishes

Paneer Butter Masala Recipe

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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 restuarant 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 restuarants, 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

Ingredients needed:

For Gravy

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

 

For Garnishing:

Onions – 1 medium
Green Chillies – 2 – 3 slit

Optional Garnishing:
Capsicum – 1 medium
Fenugreek seeds – few
Kasuri Methi leaves

 

Method to prepare:
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.

 

I normally don’t add fenugreek or capsicum but add more number of green chillies as hubby dear likes to munch on green chillies. This can be changed according to ones preference.
This tastes yummy with parotta…well writing this has given me the boost required to prepare this tonight for dinner.

Hope you enjoy this as much we do!

Other Paneer Snacks

Paneer 65
Paneer Tikka
Paneer Chilli

Other Paneer Gravies:

Palak Paneer
Butter Paneer Masala
Paneer and Channa Dal Curry
Paneer Makhani
Paneer Makhanwala
Paneer Chettinad Curry
Plantain Paneer Kofta Curry

Enjoy these!

Print Recipe
 Paneer Butter Masala Recipe ~ Restaurant Style!
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish - Gravies
Cuisine Punjab
Dish Type Paneer Dishes
Servings
Ingredients
For Gravy
For Garnishing:
Optional Garnishing:
Course Main Dish - Gravies
Cuisine Punjab
Dish Type Paneer Dishes
Servings
Ingredients
For Gravy
For Garnishing:
Optional Garnishing:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Follow the steps as explained for max time saving on cooking and cleaning
  2. 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.
  3. Then take the ingredients kept for Garnishing. Cut Paneer into cubes, finely chop the onions, slit the green chillies.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Then add fried onions, paneer cubes, green chillies, and cook for 10 mins. Add the remaining butter.
  9. Kasuri methi can be added at this stage. and cook it covered.

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27 comments

  1. if that paneer butter masala tastes as good as it looks, then i too would end up eating it once in every 10 days:) love that rich colour gravy u got. donno hw i missed visiting this blog all this time!!!

    Reply

  10. Hello Sia, thanks for dropping by. Yes take me word it does taste as good as it looks.

    Thanks Asha you are welcome.

    Thanks Richa, archana. Am crazy of paneer, will post other recipes of paneer I like. Hope you will like it.

    Thank you Aruna, Coffee, Saju, Viji, Shn for all your kind encouragement.

    Reply

  12. Yummmmy…hey try replacing red colour and chilli powder with soked kashmiri lal mirch and crushed to a fine paste along with the fried onions and tomatoes….Shailaja

    Reply

  13. Hi srivalli, paneer butter masala looks awesome! I came here to check out this particular recipe as someone recommended it to me:) Thanks for the recipe, will surely try out and let you know 🙂

    Reply

  14. Siri, thanks

    Shailaja, thanks for the tip..will try that way next time

    Roopa, Thanks for dropping by…glad to know somebody liked this and referred…do try..it tastes great!

    Reply

  15. Hi,

    I was really hungry today and wanted to cook something special foy myself and my hubby.tried your recipe and it is so delicious……..feel like eating all by myself.
    thanks a lot.

    Reply

  17. hena I am so glad you liked it..

    SC Marcos Thanks for stopping by!..its indeed a great tasty dish, wish you get all the ingredients..Its very simple to make..

    Reply

  19. hey srivalli… i just tried ur recipe and it came out fantastic.. i’m a great fan of paneer too and i used to make my own paneer butter masala but got bored and looked for a new one and this one tastes so much better. thanks a lot. 🙂

    Reply

  22. We tried your paneer butter masala and it turned out great and tasted like highclass restaurant one.We enjoyed it with parotta.Thanks a lot for your nice recipe and for helping me in doing this.

    Sam

    Reply

  23. hi,
    i have tried paneer butter masala once when i went out for dinner with my hubby.i liked it.i didnt knew how to make it.suddenly i came over your blog.thanks for the recipe.i wil try this sumtime and let you know.i am also a punjabi food lover.View my blog http://mykitchen-hamsa.blogspot.com/
    let me know if any modification required.
    thanks

    Reply

  24. I have been looking around for the what should be ‘THE’ recipe for PBM …and have tried around many of them … the one posted above was the one I was looking for I guess… the taste was simply amazing… the right kind of buttery texture … the right kind of taste …. the only addition was a bit of dhania powder …though one might discount it if they are averse to the subtle flavour it adds … anyways… Thanks a ton!!

    Reply

  25. I AM PRASHANT KUMAR AM LIVING IN KERALA AND AM A PURE VEGGIE(SO PURE VEGGIES OF KERALA WILL UNDERSTAND MY PROBLEMS)
    MOST RESTAURANTS COUDNT SATISFY MY TASTE BUDS SO I WANTED TO TRY:D

    THIS TUTORIAL IS WONDERFUL AM LEAVING TO BUY THE INGREDIENTS 😀

    WISH ME SUCCESS
    “SANYASI SUKHI SAMSARI DUKHI”

    Reply

  27. Great recipe…thanks for sharing. I tired it few weeks back it came out really great. My hubby liked it the most, this one surely goes to my favorite recipes 🙂

    Reply

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