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Paneer Butter Masala Recipe | Paneer Makhani
Easy Paneer Butter Masala recipe! Restaurant-style paneer makhani in a rich, creamy tomato gravy with butter, cream & spices. Perfect with naan or jeera rice.
Ingredients
- 350 grams Paneer fresh or frozen
- 2 tablespoons butter
- 1 bay leaf
- 3-4 green cardamoms
- ½ cup yellow onion finely chopped
- 1 tablespoon ginger minced or paste
- 1 tablespoon garlic minced or paste
- 1-2 green chilies finely chopped or minced, optional
- 1 cup tomato puree store bought or tomato sauce (store bought) or 3-4 medium tomatoes pureed (See notes)
- 1 cup cream
- 1 cup milk or water
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder adjust to taste
- 1 teaspoon coriander powder
- 1 teaspoon Salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Punjabi Garam Masala
- 1 tablespoon dry fenugreek leaves
- 1 teaspoon sugar optional
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Instructions
- Soak the frozen paneer block in hot/warm water until completely thawed and soft. Keep it soaked until ready to use. You can skip this step for fresh paneer.
- In a dutch oven or cooking pot, heat butter and once it starts melting add the bay leaf and green cardamoms. Saute for a few seconds till fragrant .
- Add the onions and saute until translucent and start to brown. Add ginger, garlic, and green chilies (optional). Saute till the raw garlic smell disappears.
- Stir in the tomato puree/sauce and mix. Cook for 2 mins stirring intermittently.
- Add the spices - chilli powder, turmeric powder, Punjabi Garam Masala, salt, pepper powder. Cook stirring intermittently till mixture has thickened, reduced and starts oozing oil from the side.
- Lower the heat and add the cream and mix. Depending on the consistency you like slowly add milk (for richer gravy) or water (half cup at a time). Mix again.
- Crush the dry fenugreek leaves between your palms and add it to gravy.
- Now, cut the paneer block into triangles or cubes and add it to the gravy. Gently mix and allow it to simmer for 5-7 minutes.
- Restaurant-style Paneer Butter Masala is ready. Serve it hot, topped with some butter, cilantro leaves, and pair it with Naan/Roti or rice, along with some Sirke Wala Pyaaz (Quick Pickled Onions) and Green Chutney for that perfect restaurant-like meal at home.Enjoy!!
Notes
You can use either fresh tomato puree or store-bought tomato puree/sauce for this recipe . Both work beautifully. Personally, I prefer store-bought tomato sauce as it gives the gravy a richer flavor and deeper color. With fresh tomato puree, add one tablespoon of tomato paste to elevate the taste and color.
For making fresh tomato puree, boil 3–4 medium tomatoes for 5–10 minutes, peel the skins, blend until smooth, strain, and use. This should yield about 1 cup of puree.
The key flavor comes from my homemade Punjabi Garam Masala. But if you don’t have it on hand, substitute with store-bought garam masala.
This gravy thickens as it sits. When reheating before serving, adjust the consistency with a splash of water or milk and adjust the salt as needed.
To make it mild, skip the green chilies. Add more to make it spicy.
Nutrition
Calories: 597kcal | Carbohydrates: 19g | Protein: 18g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 754mg | Potassium: 523mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1634IU | Vitamin C: 11mg | Calcium: 569mg | Iron: 2mg
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