This Paneer butter masala is a luscious dish so definitely heavy on the calories making it apt for special occasions, parties, gathering and not so much for daily use or everyday cooking.
Paneer Butter Masala Ingredients
The key ingredients to make paneer butter masala restaurant style are Paneer: Off-course duh!! You can use fresh or frozen paneer. For frozen paneer, soak it in hot water until its thawed and soft before adding them to gravy. Butter: The name calls for butter so don’t skip this, cooking onions and curry in butter adds great flavor. Tomato Puree: Highly recommend using store bought tomato puree instead of fresh tomato puree for making this. Store bought tomato puree is concentrated and helps give the butter paneer recipe that bright color and rich flavor. Cream: This is my paneer butter masala with cream recipe since I use heavy whipping cream instead of cashew paste. Like I said this is my quick and easy recipe so using cream saves the soaking and grinding time which is required with cashews. Plus it gives it that luscious smooth velvety texture which is the signature of this dish. Garam Masala: The other key ingredient for this recipe is my Punjabi Garam Masala. It goes well with so many Punjabi (north Indian) recipes. Addition of this spice mix makes this dish taste restaurant like or should I say even better. Way better!!! Highly recommend making a batch of this garam masala today if you haven’t already. Believe me, you wont go back to buying the store bought one again.
How to Make Best Paneer Butter Masala Recipe
Soak the frozen paneer block in hot/warm water until completed thawed and soft. This will make the paneer soft. You can skip this step for fresh paneer. Keep paneer soaked until ready to add in the gravy. In a cooking pan or dutch oven, heat butter and once it starts melting add the bay leaf and green cardamoms. Saute for a few seconds till fragrant and then add the onions and saute. When the onions turn translucent and start to brown, add ginger and garlic paste. Saute till raw garlic smell disappears. Now add the tomato puree/sauce and mix. Cook for 2 mins stirring intermittently. Then add chilli powder, turmeric powder, salt and pepper powder. Cook till this mixture thickens, then add the Punjabi Garam Masala and cook stirring intermittently till mixture has thickened, reduced and starts oozing oil from the side. Lower the heat and add the cream and mix. Depending on the consistency you like slowly add milk (for richer gravy) or water (half cup at a time). Mix again. Crush the dry fenugreek leaves between your palms and add it to gravy. Cut the paneer block into triangles or cubes and add it to the gravy. Gently mix and allow it to simmer to 5-7 mins. That’s it, our luscious Paneer Butter Masala is ready.
Serving Suggestions
Serve paneer butter masala warm topped with some butter and coriander leaves and serve it with Indian flatbread - Naan/Roti or rice along with some Sirke Wala Pyaaz (Quick Pickled Onions) and Green Chutney for that perfect restaurant like meal at home.Enjoy!!
How to make Butter Paneer Vegan
To make this paneer butter masala recipe vegan, simply replace the paneer with tofu, butter with vegan butter and cream with vegan or cashew cream.
More delicious curry recipes to try:
Dum Aloo Matar Paneer Veg Kofta Curry Mushroom Mutter Methi Malai Mutter Hope you enjoy this Paneer Butter Masala recipe as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
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Happy Cooking!! Shweta
