– The gravy is thick and creamy and not as spicy as, for example, paneer jalfrezi making it more widely enjoyable
I’d say the only thing that’s different from this dish and the one you get in Indian restaurants is the difference in the colour. That’s because they add red food colour and I didn’t. Note: I have updated the ingredients and measurements based on many trials of this paneer butter masala recipe, in case you have tried it before and can notice the changes.You may also wish to try some of my other super popular paneer recipes – matar paneer, and paneer tikka.Print
Paneer butter masala restaurant-style recipe, step by step, using fresh paneer (or replace with tofu) and cream with other spices. A perfect, rich, decadent side dish for weekends and special occasions.
- 2 cups of cubed paneer or tofu
- 1 cup of sliced onions
- 2 tsp ginger garlic paste
- 1 tablespoon coriander powder
- 1 tsp of garam masala
- 1/2 tsp of red chilli powder (adjust to your taste)
- 1 tablespoon of canned tomato paste (or 1 cup of fresh tomato puree)
- 2 tsp of tomato ketchup
- 1 large pinch kasuri methi (dry fenugreek leaves)
- 3/4 cup of milk
- 3/4 cup of cream
- 2 tbsp of butter or oil
- Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.
- In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
- Add the ginger garlic paste and fry for a minute.
- Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds.
- To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
- Lower fire and cook covered for 5 mins.
- Open lid, add the fried paneer/tofu and the cream. Mix well and simmer for 3-4 mins.
- Garnish with fresh coriander leaves and serve hot with nan, roti, pulao, or jeera rice
Add 2 tbsp butter or oil to a hot pan and swirl around until the base of the pan is well coated.
Add 1 tbsp oil to the same pan and thrown 1 medium-sized chopped onion.Fry until golden brown. To this, add 1 tbsp freshly minced ginger-garlic paste. (Ok fine, use your bottled paste, it just doesn’t taste as good)
Next we need tomato ketchup or tomato sauce, the bottled Maggi/Heinz kind. Add in about one tablespoon of this. Bring out your kasuri methi next. A generous pinch of this needs to go in.
Because when they say Paneer Butter Masala, this is what they expect!
For Paneer Butter Masala recipe in Hindi, Tamil, Telugu, Urdu, please use the Google Translate button on the top right of this website.