Restaurant Style Paneer Butter Masala
Here's an easy recipe for the perfect restaurant-style paneer butter masala for all you paneer (cottage cheese) lovers! I love serving this with parathas and jeera rice. It's always a hit with family and guests!
Here's an easy recipe for the perfect restaurant-style paneer butter masala for all you paneer (cottage cheese) lovers! I love serving this with parathas and jeera rice. It's always a hit with family and guests!
- 3 tablespoons butter
- 1/2 teaspoon chili powder
- to taste salt
- 1 1/2 tablespoons ketchup
- 1 onion roughly chopped
- 1 stick
- 1 leaves
- 3 cloves
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1/2 teaspoon turmeric (powder)
- 250 grams paneer cubes (or cottage cheese)
- 3 kashmiri red chilies
- 2 cardamoms
- 1/2 teaspoon peppercorns
- 2 tablespoons cashewnuts (chopped)
- 1 teaspoon white poppy seeds (khus khus (optional))
- 6 tomatoes roughly chopped
- 1/2 teaspoon garam masala (powder)
- 1 tablespoons kasuri methi (dry)
- 2 tablespoons fresh cream
- Carbohydrate 8.18888706356312 g
- Cholesterol 62.5361458341314 mg
- Fat 23.1749241902437 g
- Fiber 1.94378571842444 g
- Protein 1.75624347950987 g
- Saturated Fat 14.509838220586 g
- Serving Size 1 1 portion (179g)
- Sodium 201.168540683989 mg
- Sugar 6.24510134513868 g
- Trans Fat 1.65792852040538 g
- Calories 238 calories
Step-by-step
- In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.
- Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Saute for a minute or two and add cashew nuts, poppy seeds (if using) and onions.
- Once the onions turn translucent, add the tomatoes. Mix well.
- Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.
- Once cool enough to handle, fish out as many whole spices as possible, and blend the mixture to a smooth paste.
- In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chili powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.
- Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly.
- Cut the paneer into bite-sized pieces, add it to the gravy and mix gently.
- In another pan, dry roast the kasuri methi and grind it to a fine powder.
- Mix kasuri methi and fresh cream in the curry and switch off the flame.
Restaurant Style Paneer Butter Masala: A Culinary Journey
As a busy working mom, time in the kitchen is a precious commodity. I crave those comforting, restaurant-quality meals but often find myself short on time and energy. That's where this recipe for Restaurant Style Paneer Butter Masala truly shines. It's a delightful balance of rich flavors and surprisingly simple execution, making it perfect for a weeknight dinner or a special occasion.
The aroma alone is enough to transport you to a bustling Indian restaurant. The creamy, buttery sauce clings beautifully to the soft paneer cubes, creating a symphony of textures and tastes. The key to this recipe, I've found, lies in the careful balancing of spices. Don't be afraid to experiment with the chili powder to adjust the heat to your preference. A little goes a long way, and you can always add more later. The sweetness of the tomatoes perfectly complements the richness of the butter and cream, creating a depth of flavor that elevates this dish beyond the ordinary.
Serving this dish is always a joyous occasion. My family eagerly awaits the fragrant steam and the first spoonful. It's delicious served with fluffy naan bread, fragrant jeera rice, or even simple roti. The leftovers are just as delightful the next day, if there are any left! The ease of preparation combined with the exquisite taste makes this my go-to recipe when I want a restaurant-quality meal without the restaurant wait. It's a perfect example of how a simple recipe can offer extraordinary results.
Beyond the Recipe: A Celebration of Flavors
This Paneer Butter Masala isn't just a recipe; it's a culinary journey. It's a chance to explore the vibrant world of Indian spices, learning to appreciate the subtle nuances of each one. From the warming embrace of garam masala to the gentle kiss of kasuri methi, each ingredient contributes its unique character to the final masterpiece. It's a reminder that even the simplest ingredients can create something extraordinary when combined with care and passion.
This recipe has become a staple in my home, a symbol of comfort, family, and delicious food. It's more than just a dish; it's a tradition. I encourage you to try it, and I'm confident that it will become a cherished addition to your own culinary repertoire.
Tips and Variations:
Spice Level: Adjust the amount of chili powder to your liking. For a milder version, reduce the amount, or eliminate it altogether for a completely mild curry. If you prefer extra heat, add a pinch of cayenne pepper.
Paneer: While store-bought paneer is readily available, making your own paneer is a rewarding experience. The texture and flavor are unparalleled.
Serving Suggestions: Experiment with different accompaniments such as naan bread, roti, rice, or even a simple salad.
Make it Ahead: The gravy can be made ahead of time and reheated before adding the paneer. This is a great time-saving tip for busy weeknights.
Storage: Store leftover Paneer Butter Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave.
This Restaurant Style Paneer Butter Masala is more than just a recipe; it's a testament to the power of simple ingredients, careful technique, and the love that goes into creating a delicious meal. I hope you enjoy this culinary adventure as much as I do!
