Description
Restaurant Style Paneer Butter Masala is a rich and creamy North Indian curry featuring soft paneer cubes simmered in a luscious tomato, butter, and spice-infused gravy. This recipe captures authentic flavors with whole spices, cashew nuts, cream, and smoky nuances, perfect for special occasions or hearty meals served with naan or rice.
Ingredients
Units
Scale
Spices and Whole Ingredients
- 3 Kashmiri Red Chilies
- 1 Bay leaf
- 1 inch Cinnamon Stick
- 3 Cloves
- 2 Cardamoms
- 1/2 teaspoon Peppercorns
- 1 teaspoon Khus Khus (White Poppy Seeds)
- 1/2 teaspoon red Chilli powder (cayenne pepper)
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Turmeric
- 1 1/2 teaspoons dried Kasuri Methi (roasted and crushed)
Vegetables and Dairy
- 250 grams Paneer cubes (or Cottage Cheese)
- 1 Onion (roughly chopped)
- 6 Tomatoes (roughly chopped)
- 2 tablespoons Fresh Cream
- 3 tablespoons Butter (divided)
Other Ingredients
- 1 tablespoon Oil (neutral flavoured like canola, rice bran, sunflower)
- 2 teaspoons Ginger Garlic Paste
- 2 tablespoons Cashew Nuts (chopped)
- 1 1/2 tablespoons Ketchup
- 1 1/2 teaspoons Salt (divided)
Instructions
- Make Bouquet Garni: Wrap the bay leaf, cardamom, cloves, and peppercorns in a piece of cheesecloth or muslin to create a bouquet garni, which will be used to infuse flavor into the gravy.
- Cook Gravy Base: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pan or kadhai over medium heat. Add the Kashmiri red chilies and ginger garlic paste, saute for about a minute until fragrant. Add the roughly chopped onions and cook for 2-3 minutes until translucent. Stir in the cashew nuts and poppy seeds and continue to cook till the mixture is well incorporated.
- Add Tomatoes and Simmer: Add the chopped tomatoes and 1 teaspoon of salt to the pan. Cook the tomatoes for 2-3 minutes until they soften. Then add the bouquet garni along with 1/2 cup of water. Cover and simmer for 15 minutes until the tomatoes are fully softened and flavors melded.
- Blend to Smooth: Set the cooked mixture aside to cool slightly. Remove the bouquet garni and blend the tomato-onion mixture into a smooth paste, adding another 1 cup of water while blending to achieve a gravy consistency.
- Boil Gravy: In the same pan, heat the remaining 2 tablespoons of butter and pour in the blended paste. Add the garam masala, chili powder, turmeric, ketchup, 1/2 teaspoon salt, and 1/2 cup water. Bring the mixture to a gentle boil, stirring occasionally.
- Simmer the Curry: Reduce the heat to low and simmer the curry for 20 minutes until you see droplets of oil floating on the surface and along the pan sides, indicating the spices and fat have fully integrated.
- Smoke the Gravy (Optional): To add a smoky flavor, carefully heat a piece of lump coal with tongs until red hot. Place the coal in a steel bowl positioned inside the pan without submerging in the gravy. Quickly pour a teaspoon of oil over the coal; as it starts to smoke, cover the pan to trap the smoke for about 2 minutes.
- Finish and Serve: In a separate pan, dry roast the kasuri methi and grind it to a fine powder. Add the kasuri methi powder and a tablespoon of fresh cream to the curry. Gently mix in the paneer cubes and simmer for 2 more minutes to warm through and absorb flavors. Garnish with extra cream or butter and serve hot with naan, roti, or rice.
Notes
- Using Kashmiri red chilies imparts a vibrant red color without adding excessive heat. Substitute with mild chili powder if unavailable.
- Smoking the gravy adds traditional restaurant-style aroma but can be skipped if you don’t have lump coal.
- Ensure to blend the tomato-onion base smoothly for a rich, creamy texture in the gravy.
- Paneer should be fresh and cut into even cubes for best results.
- Adjust salt and chili powder according to taste preferences.
- This dish pairs excellently with butter naan, jeera rice, or plain steamed basmati rice.
