Paneer Butter Masala Restaurant style

Ingredients

• 250 g Paneer (cut into 1‑inch cubes, soak in warm salted water for 5 minutes)
• 6 pieces Red Tomatoes (medium, washed and quartered)
• 2 pieces Onion (medium, sliced thin)
• 1 piece Green Chilli (deseeded and finely chopped)
• 2 pieces Dry Red Chilli (whole, deseeded)
• 18 pieces Cashew Nuts (whole, can be half‑broken if preferred)
• 1 inch Ginger (peeled and minced)
• 3 cloves Garlic (minced)
• 1 tsp Red Chilli Powder (heaped)
• 1 tsp Coriander Powder (heaped)
• 2 pinches Turmeric Powder (ground)
• 3 tsp Plain Curd (full‑fat, room temperature)
• 5 tbsp Unsalted Butter (divided: 3 tbsp for masala mix, 2 tbsp for cooking)
• 1 tsp Salt (to taste)
• 1 tsp Degi Red Chilli Powder (for colour and extra heat)
• 2 drops Kewda Water (diluted, adds fragrance)
• 1 tsp Dry Fenugreek Leaves (crushed by hand)
• 1 handful Fresh Coriander Leaves (roughly chopped for garnish)
• 1 tsp Honey (optional, balances acidity)
• 1 cup Water (plus extra for simmering)

Instructions

1. Prepare Ingredients

   Wash all vegetables. Quarter the tomatoes, slice the onions, mince ginger and garlic, deseed and chop the green chilli, and set the whole dry red chillies aside. Soak the paneer cubes in warm salted water for 5 minutes. Set aside.

   Time: PT10M

2. Make Masala Mix

   In a small bowl combine the heaped tsp of red chilli powder, coriander powder, two pinches of turmeric, 3 tsp curd and 3 tbsp butter. Stir until the butter melts into a smooth paste.

   Time: PT5M

3. First Tempering – Sweat Onions

   Heat 2 tbsp butter in the heavy‑bottomed pan over medium heat. Add the sliced onions and sauté, stirring occasionally, until they become translucent and slightly golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Tomatoes and Whole Chilies

   Add the quartered tomatoes, the chopped green chilli, and the two whole dry red chillies to the pan. Cook, stirring frequently, until the tomatoes break down and the oil separates from the mixture, about 8 minutes. Season with salt and degi red chilli powder for colour.

   Time: PT8M

   Temperature: Medium heat

5. Simmer with Water

   Pour in 1 cup of water, cover the pan with a lid, and let the mixture simmer for 10‑12 minutes until the tomatoes are completely mushy.

   Time: PT12M

   Temperature: Medium‑low heat

6. Blend the Gravy

   Transfer the cooked tomato‑onion mixture to a blender. Add the 18 cashew nuts, minced ginger, minced garlic, and 2 drops of kewda water. Blend until a smooth, thick paste forms, adding a splash of water if needed. Strain the puree through a fine mesh strainer back into the pan for a silky texture.

   Time: PT10M

7. Second Tempering – Finish the Gravy

   Return the strained puree to the pan. Add the remaining 2 tbsp butter, crushed fenugreek leaves, and the prepared masala mix from step 2. Stir well and let the gravy cook gently for another 10 minutes, adjusting salt and adding honey or sugar if a hint of sweetness is desired.

   Time: PT10M

   Temperature: Medium heat

8. Add Paneer

   Drain the soaked paneer cubes and gently add them to the simmering gravy. Cook for 5 minutes, allowing the paneer to absorb the flavors without breaking apart.

   Time: PT5M

   Temperature: Medium heat

9. Garnish and Serve

   Turn off the heat. Sprinkle freshly chopped coriander leaves over the top and give a final gentle stir. Serve hot with naan, roti, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

12g

Fat

28g

Fiber

2g