Butter Paneer Masala (Restaurant Style)

Ingredients

• 4 tablespoons Unsalted Butter (divided, 2 tbsp for sautéing, 2 tbsp added later)
• 2 tablespoons Kashmiri Red Chili Powder (gives vibrant color, mild heat)
• 1 pinch Ground Nutmeg (adds subtle warmth)
• 0.5 teaspoons Cardamom Powder (Large Pods) (ground from large green cardamom pods)
• 0.5 teaspoons Cinnamon Powder
• 1 teaspoons Cardamom Powder (Small Pods)
• 2 pods Green Cardamom Pods + Pinch Sugar (pods ground together with a pinch of sugar)
• 0.5 teaspoons Ajwain (Carom Seed) Powder
• 1 teaspoons Kasuri Methi (Dried Fenugreek Leaves) (roasted lightly then powdered)
• 1 tablespoons Turmeric Powder
• 1 cup Tomato Puree (fresh tomatoes blended or grated and cooked)
• 1 tablespoon Maggi Hot & Sweet Seasoning (optional, adds sweet‑savory depth)
• 0.5 cup Cashew Powder (roasted cashews ground to a fine powder)
• 0.5 teaspoons Salt (adjust to taste; butter already contains salt)
• 0.5 cup Fresh Cream (full‑fat, chilled)
• 0.5 cup Whole Milk
• 1 tablespoon Honey
• 1 teaspoon Garam Masala
• 1 teaspoon Kasuri Methi Powder (additional for fragrance)
• 200 grams Paneer (cut into large cubes; soak in hot salted water before adding)
• 1 cup Water (hot, used to adjust gravy consistency)

Instructions

1. Prepare Spice Mix and Cashew Powder

   Roast the dried fenugreek leaves (kasuri methi) lightly on a dry pan, then grind to a fine powder. In a blender, grind the large cardamom pods, small cardamom pods, green cardamom pods with a pinch of sugar, nutmeg, ajwain, cinnamon, turmeric, and the roasted fenugreek leaves into a uniform spice blend. Roast 60 g cashews until golden and grind to a fine powder (about 0.5 cup).

   Time: PT10M

2. Sauté Spices in Butter

   Heat 2 tbsp butter in the heavy‑bottom saucepan over medium heat. Add the prepared spice blend, Kashmiri red chili powder, and a pinch of nutmeg. Stir continuously for 4‑5 minutes until the raw aroma disappears and the spices turn fragrant.

   Time: PT5M

   Temperature: medium heat

3. Cook Tomato Puree

   Add the 1 cup tomato puree (or grated tomatoes) to the spiced butter. Cook, stirring occasionally, for about 8‑10 minutes until the mixture thickens and the oil begins to separate.

   Time: PT10M

   Temperature: medium heat

4. Build the Creamy Gravy

   Stir in the cashew powder, fresh cream, milk, hot water, Maggi Hot & Sweet seasoning, and salt. Bring to a gentle simmer and cook for 8‑10 minutes, allowing the gravy to become thick, glossy, and smooth.

   Time: PT10M

   Temperature: medium‑low heat

5. Finish the Gravy

   Add the remaining 2 tbsp butter, honey, garam masala, and the extra 1 tsp kasuri methi powder. Stir well and simmer for another 4‑5 minutes until the butter melts completely and the flavors meld.

   Time: PT5M

   Temperature: medium heat

6. Soak Paneer

   Place the paneer cubes in a bowl of hot water with a pinch of salt. Let sit for 5 minutes; this softens the paneer and removes any raw cheese taste.

   Time: PT5M

7. Add Paneer and Simmer

   Gently add the softened paneer cubes to the gravy. Cook on low heat for 4‑5 minutes, turning occasionally, until the paneer is heated through and absorbs the sauce.

   Time: PT5M

   Temperature: low heat

8. Strain for Ultra‑Smooth Texture (Optional)

   Pass the gravy through a fine mesh sieve into a clean bowl, using the back of a spoon to push through. This removes any remaining spice fibers for a velvety finish.

   Time: PT2M

9. Serve

   Transfer the butter paneer masala to a serving dish, garnish with a drizzle of cream or a few fresh coriander leaves if desired, and serve hot with naan, tandoori roti, or steamed basmati rice.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g