restaurant style paneer butter masala

Paneer Butter Masala is a classic and indulgent Indian dish known for its rich and creamy tomato-based curry. Here’s a recipe for making restaurant-style Paneer Butter Masala at home:

Ingredients:

For the Paneer Marinade:

• 250g paneer (cottage cheese), cut into cubes
• 1/4 cup yogurt
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste

For the Gravy:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon tomato paste (optional for extra richness)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
• 1/2 cup heavy cream
• Salt to taste
• 1 teaspoon sugar (optional, to balance acidity)

For Garnish:

• Fresh coriander leaves, chopped
• Cream

Instructions:

Paneer Marinade:

1. Marinate Paneer:
   • In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
   • Add paneer cubes and coat them well with the marinade. Let it marinate for at least 30 minutes.
2. Grill or Pan-fry Paneer:
   • Grill or pan-fry the marinated paneer until golden brown. Set aside.

Gravy:

1. Prepare Tomato Puree:
   • Blanch tomatoes in hot water, peel, and puree them.
2. Cook Onions:
   • In a pan, heat 1 tablespoon of butter and 1 tablespoon of oil. Add finely chopped onions and sauté until golden brown.
3. Add Ginger-Garlic Paste:
   • Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
4. Add Spices:
   • Add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well and cook for 2 minutes.
5. Add Tomato Puree:
   • Add the tomato puree and tomato paste (if using). Cook the mixture until the oil starts to separate from the masala.
6. Simmer and Add Cream:
   • Lower the heat, add kasuri methi, and pour in the heavy cream. Mix well and let it simmer for 5-7 minutes.
7. Adjust Seasoning:
   • Add salt and sugar to taste. Adjust the spice levels if needed.
8. Add Paneer:
   • Gently add the grilled or pan-fried paneer to the gravy. Simmer for an additional 5-7 minutes.
9. Finish with Butter:
   • Add the remaining tablespoon of butter and let it melt into the curry.

Garnish and Serve:

1. Garnish:
   • Garnish with fresh coriander leaves and a drizzle of cream.
2. Serve:
   • Serve Paneer Butter Masala hot with naan, roti, or steamed rice.

Enjoy this rich and creamy restaurant-style Paneer Butter Masala at home!