Butter Masala Paneer  Recipe (Restaurant Style)

Paneer Butter Masala Recipe: Welcome to my little corner of culinary delights! Today, I’m excited to share with you an exquisite recipe that’s sure to transport your taste buds to food heaven – the Butter Paneer Masala! This classic North Indian dish is a creamy, luscious medley of succulent paneer cubes bathing in a rich, buttery tomato gravy. Whether you’re a seasoned chef or a cooking novice, this recipe is designed to be simple, easy to follow, and oh-so-delicious!

Get ready to embark on a gastronomic journey as we unravel the secrets behind this restaurant-style favorite. So, don your apron, gather your ingredients, and let’s dive into the world of flavors with this sumptuous Butter Paneer Masala recipe!

List of Ingredients for Butter Paneer Masala:

1. Paneer – 200 to 250 grams (cubed)
2. Cashews – 18 to 20 pieces
3. Hot water – 1/3 cup
4. Tomatoes – 2 cups (diced or roughly chopped)
5. Ginger – 1-inch piece (peeled)
6. Garlic – 3 to 4 small to medium-sized cloves
7. Butter – 2 to 3 tablespoons (salted or unsalted)
8. Tej patta (Indian bay leaf) – 1 medium-sized leaf
9. Kashmiri red chili powder or deghi mirch – 1 teaspoon
10. Salt – to taste
11. Sugar – ¼ to 1 teaspoon (optional, based on taste preference)
12. Water – 1.5 cups
13. Dry fenugreek leaves (kasuri methi) – 1 teaspoon (crushed)
14. Garam masala – 1 teaspoon
15. Green chilies – 1 or 2 (slit)
16. Coriander leaves (cilantro) – 1 to 2 tablespoons (chopped, for garnish)
17. Cream – optional, for garnish
18. Naan, roti, or steamed rice – for serving

Preparation

• Begin with soaking 18 to 20 cashews in one cup of hot water for about 25 to 30 minutes.
• During the cashew soaking time, focus on prepping the remaining ingredients.
• Chop the tomatoes finely, ensuring they are ready to add to the masala.
• Proceed with the preparation of ginger-garlic paste, ensuring a smooth and flavorful blend.
• Take the paneer block and slice it into bite-sized cubes, perfect for the dish.

Ginger-Garlic Paste Preparation:

1. Peel a 1-inch piece of ginger and gather 3 to 4 small to medium-sized garlic cloves.
2. Crush the ginger and garlic together in a mortar and pestle.
3. Continue crushing until it forms a semi-fine or fine paste.
4. Once ready, set the ginger-garlic paste aside for later use.

READ MORE:Health Benefits of Ginger: Nature’s Powerful Spice

Cashew Paste Preparation:

1. After 20 to 30 minutes of soaking, drain the water from the cashews.
2. Transfer the soaked cashews to a blender or mixer-grinder.
3. Add 2 to 3 tablespoons of fresh water (adjust as needed for blending).
4. Blend the mixture until it transforms into a smooth paste, free of any cashew bits or chunks.
5. Once mixture blended, remove the cashew paste from the blender and keep it aside.
6. This creamy cashew paste will be a delightful addition to your paneer butter masala recipe.

Continuing with the Paneer Butter Masala preparation:

1. In  blender , add  chopped tomatoes.
2. Blend the tomatoes until they form a smooth and velvety tomato puree.
3. Set aside this luscious tomato puree, which will infuse your dish with delightful flavors.

To make the Tomato Gravy:

1. Heat a thick-bottomed pan or a heavy pan on low to medium-low heat.
2. Add 2 tablespoons of butter (for a richer version, you can use 3 to 4 tablespoons). You can use either salted or unsalted butter.
3. Keep the heat low otherwise butter would burn.
4. Add 1 medium-sized tej patta (Indian bay leaf) to the pan and fry it for about 2 to 3 seconds, or until it becomes fragrant.
5. Introduce the prepared crushed ginger-garlic mixture or 1 teaspoon of ready-made ginger-garlic paste to the pan.
6. Sauté the ginger-garlic until its raw aroma disappears, which usually takes about 10 to 12 seconds.
7. Now, carefully pour in the previously prepared tomato puree and mix it thoroughly with the butter.
8. Begin cooking the tomato puree on low to medium-low heat, stirring occasionally.
9. As the tomato puree simmers, you can add 1 teaspoon of Kashmiri red chili powder or deghi mirch for a mild and vibrant color. Alternatively, adjust the quantity based on your spice preference, using ½ teaspoon of Kashmiri red chili powder, or ¼ to ½ teaspoon of cayenne, paprika, or any other variety of red chili powder you like.
10. Mix well and continually  stirs the puree.
11. Keep sautéing until the butter starts to leave the sides of the pan, and the entire tomato puree mixture transforms into a thick paste-like consistency.
12. The cooking process usually takes around 14 to 17 minutes on low to medium-low heat, but the time may vary based on factors such as the thickness of the pan, flame intensity, etc.
13. Once the tomato puree has reached the desired consistency, it’s time to add the prepared cashew paste to the pan.
14. Gently incorporate the cashew paste into the cooked tomato puree, ensuring it blends well with the masala. Continue to stir and sauté the mixture over low to medium-low heat.
15. As you add the cashew paste, make sure to keep stirring the gravy continuously to prevent any lumps or sticking to the bottom of the pan.
16. Sauté the mixture until the cashew paste is thoroughly cooked and you notice the oil beginning to separate and appear around the edges of the masala. This process usually takes around 3 to 4 minutes on low heat. Maintain a constant stirring motion to achieve a smooth and creamy consistency.
17. Once the cashew paste is well-cooked and the masala has reached the desired texture, it’s time to add 1.5 cups of water to the pan. The water will help to adjust the gravy’s thickness and create a perfect creamy base for the dish.