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By Categories Curries & Gravies Indian Paneer Punjabi Vegetarian Recipes

Paneer Butter Masala-Paneer Makhani Recipe

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Yet another popular North Indian classic recipe Paneer Butter Masala -Butter Paneer -Paneer Makhani!

Paneer Butter Masala -Paneer Makhani |kothiyavunu.com

Paneer Makhani is a delicious Punjabi dish (punjab is a state in north India), which is quiet popular in all restaurant around the world. Soft paneer cubes (Indian Cottage cheese), cooked in a buttery, mildly spicy rich tomato gravy. The word makhani comes form makhan which means butter.It is pretty easy to get the ‘restaurant taste and look’ at home, with this simple recipe.

It’s a winner recipe, I have used this recipe for many years now. I make this when we have a friends or family around. It’s a nice, no-fuss recipe that everyone seems to love. You can even make the makhani sauce ahead and freeze it, when everybody is ready to eat toss the paneer into it. Sounds easy rite?

Paneer butter masala -Butter Paneer goes very well as side dish with Naan, Chapati, any Indian Bread or even with Ghee Rice. If you are looking for a rich recipe to entertain friends or simply as an everyday treat, look no further – this will surely hit the spot!

Other Makhani & Paneer Recipes You Might Like :

Murg Makhani -Chicken Butter Masala

Paneer Tikka Masala

Pepper Paneer Masala

Kadai Paneer

Paneer Capsicum Masala

Paneer Butter Masala -Paneer Makhani -Butter Paneer |kothiyavunu.com

How to make Paneer Butter Masala Recipe | Paneer Makhani | Butter Paneer Recipe – Restaurant style

Paneer Butter Masala-Paneer Makhani Recipe

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Course: Side Dish
Cuisine: Indian,Punjabi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 -6
Calories:
Author: Sangeetha
Yet another popular North Indian classic recipe Butter Paneer -Paneer Makhani! Soft paneer cubes (Indian Cottage cheese), cooked in a buttery, mildly spicy rich tomato gravy.
Print Recipe

Ingredients

  • Paneer : 1 cup /250 grms /14 oz homemade or store bought, cut into cubes
  • Onion : 1 no large, chopped
  • Tomato : 4 large, chopped or (Tomato Puree)
  • Thick Fresh Cream : 1/2 cup
  • Green Chilly : 1 no julienned
  • Ginger-Garlic Paste : 1 tbsp
  • Cashew or Almond : 2 tbsp
  • Turmeric powder : 1/4 tsp
  • Kashmiri Red Chilly Powder /Paprika /Cayenne : 1 tbsp
  • Kasuri Methi Powder : 1 tbsp
  • Garam Masala : 1/4 tsp
  • Coriander leaves for garnishing
  • Butter : 4 tbsp
  • Salt to taste

Instructions

  • Soak the cashew or almonds in the warm water for 10 minutes and peel the skin, dry on kitchen towel and keep it aside.
  • If you are using store bought paneer, then briefly soak them in salted hot water to make it soft and tasty. To do the above, heat 2 cups of water for couple of minutes and add a teaspoon of salt to the water and drop the paneer cubes for 2 minutes and drain the water and set it aside.
  • Heat 1 tbsp of oil and 2 tbsp of butter, add chopped tomatoes,and saute for a minute,now add chopped onions and almonds or cashews and cook until it turns soft and pulpy.
  • Remove from the fire, cool for sometimes and grind the tomatoes into fine paste and set it aside.
  • Now for the gravy heat the pan on medium heat, melt 3 tbsp butter.
  • Add ginger garlic paste, green chilles julienne, saute it till the raw smell goes. (Note : take care not burn the spices)
  • Add the kashmiri red chilli and mix well, now strain the tomato paste and pour the tomato paste /tomato puree and mix well; cook for 10-15 minutes.
  • Now add salt and gram masala, bring to a boil and then lower the heat and cook for 5-8 minutes till the juice from the tomatoes evaporates.
  • Meanwhile dry roast the kasuri methi for a minute and remove from the fire and keep it aside.
  • Add paneer cubes mix well and add fresh cream, crush the kasuri methi in between your palms and add it to the gravy and mix well and cook for 2 more minutes and remove from the heat.
  • Garnish with chopped coriander leaves.

Notes

Some prefer to fry and brown the paneer and add it to the gravy, while some use it raw, If you prefer frying the paneer then fry and then soak in the hot water.
Butter and cream were used to cook this basic sauce. If you do not want to indulge the butter/ghee may be replaced with cooking oil and the cream may be substituted with half & half, or even regular whole milk.
To get nice red color to Butter Paneer-Paneer Makhani-Paneer Butter Masala in natural way. Use kashmiri chilli powder or paprika. It gives nice red color and low in heat.
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Paneer Butter Masala -Paneer Makhani -Butter paneer |kothiyavunu.com

Hope you will try this Restaurant Style Paneer Butter Masala -Paneer Makhani and enjoy as much we did. Serve with Naan,Chapati/Roti,or with any Indian Bread or with Pulao and Enjoy! Kindly do revert back to me if you try…would love to hear your opinion.

Have a wonderful day!
Sangeetha

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Comments

  1. sangeetha says

    You're welcome Ansha! Thanks for trying this recipe and also for posting a comment here 🙂 Nice to know that your husband liked it.

    Cheers!
    Sangeetha

  2. Ansha says

    Hi Sangeetha,
    This dish was awesome. My hus likes it alot. Thank u so much for the recipe….

  3. sangeetha says

    Bee Gee, Thank you for your kind words.Pls do try this and let me know how it goes 🙂 Surely will keep your request in mind and will try to post it soon.

    Cheers!
    Sangeetha

  4. BeeGee says

    That looks tempting. Will try it out. Could you please, please post a Vegetable kofta curry recipe ASAP ? I could find a few online – but your recipes always turn out to be the tastiest. So please…….

  5. BeeGee says

    Hi Sangeetha,
    That looks tempting. Will certainly try this. Could you please, please post a recipe for Vegetable Kofta curry? I could find a few on other websites but your recipes always turn out to be the tastiest!

  11. kothiyavunu.com says

    @ Anonymous, Thank you, I do hope you like it 🙂 waiting for valuable feedback…I am so very glad to know you visit my blog often and have tried out the recipes. Thank you for this comment…makes it worth while to blog again 🙂 Cheers!

  12. Anonymous says

    thanks a lot, i was sitting glued to ur blog for your reply.. am going to make this now, will let you know how it turned out.. thanks a lot for replying.. am a fan of ur blog, have tried many of your recipes and all of them turned very very good … 🙂 Thank you so much for all the delicious recipes.. look forward to all your new posts eagerly .. 🙂

  13. kothiyavunu.com says

    @ Anonymous, yes…strain the grounded tomota paste and throw away residues. Straining helps in removing the tomato skins and soilds particles of nuts,which is not grounded propererly…so u get nice smooth sliky tomato gravy, but this step is purely optional.
    Hope this helps you..Thanks you!

  14. Anonymous says

    can you please explain the 7th step, do we have to strain the tomato paste that we have grounded and throw away the residue in the strainer? and take the rest?

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  28. pooja says

    OMG!! i used to love these panner butter masala..we stayed near the Punjabi dhaba in mylapore chennai and this was always a post work day treat!!Urs looks like excatly what we get from restaurant..excellent girl..Keep going sangi.

  32. vineetha says

    Entammo kanditu control pokune…Pine today I m going to try ur naan.Njan dough oke prepare cheythu vachu..Nallavanam pongi vanitundu..Cant wait to make it.koode kazhikan paneer butter masala yum undayirunengil kushlayene..undakiyitu enganeyundu enu parayam ttooo…wish me luck!!!

  36. Ushnish Ghosh says

    Dear sangeetha
    Great!! I am now marveling at your comptence on North Indian dishes!! Superb!!
    And You know, I like healthy food , so this one fresh cream , butter too good..
    ( Between you and me ) I am trying out this dish, south Indian version ( spices and flavor) , If approved by my friend's wife, I will tell you 😉
    Happy cooking

  58. Abhilash says

    if I am planning for vegetarian dish then it will be paneer butter masla. Thats my choice when I go to hotels.

    your version of paneer butter masala looks think in gravey and resembles exactly to a hotel-made dish.

  66. Sarah Naveen says

    Oh wow!!! looks adipoli…Sharikkum kothiyavunnu…
    Entha sangikutty tan innu itta 2 dish inte main ingredient thanne anallo njanum innu undakkiyathu 😉

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