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paneer butter masala in a pan with steam oozing out of it

Paneer Butter Masala Restaurant Style at Home

This paneer butter masala is a weekly staple at our home, we love how healthy, simple and extra delicious it turns out to be, just like takeout but so much better!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 butter
  • 6 cloves garlic, medium chopped
  • 1 inch ginger, in halves
  • 5 green chillies, in halves or large slits
  • 2 onions, medium chopped
  • ½ cup whole raw unsalted cashews or handful
  • 2 tomatoes, medium chopped
  • 1 tablespoon butter
  • 1 teaspoon jeera (cumins seeds)
  • 1 cinnamon stick
  • 3 cloves
  • 3 cardamom
  • 1 teaspoon red chilli powder
  • 1 tablespoon kitchen king spice mix (see note 1)
  • ¼ teaspoon turmeric powder
  • 1 tsbp kasuri meethi (dried fenugreek leaves)
  • ½ cup water to thin out gravy consistency
  • 2 mixed peppers, (green and any other colour of your choice)
  • 1 packet paneer (380 gms) (see note 2)

Instructions
 

Sauté the peppers:

  • In a pan, add butter or oil and sauté peppers until charred and set aside.
    2 mixed peppers, (green and any other colour of your choice)

Prepare the gravy:

  • In the same pan of peppers, add butter and little oil if needed and aromatics (ginger, garlic and green chillies).
    1 butter, 6 cloves garlic, medium chopped, 1 inch ginger, in halves, 5 green chillies, in halves or large slits
  • Toss in chopped onions, cashews, salt and cook until onions are translucent.
    2 onions, medium chopped, ½ cup whole raw unsalted cashews or handful
  • Add in chopped tomatoes and cook until they are soft.
    2 tomatoes, medium chopped
  • Set the mixture aside and blend into a fine smooth gravy once cool.

Spice the gravy

  • In the same pan, add butter, cumin seeds and whole spices.
    1 tablespoon butter, 1 teaspoon jeera (cumins seeds), 1 cinnamon stick, 3 cloves, 3 cardamom
  • Add in the gravy prepared earlier
  • Add spices to the gravy and allow it cook for a minute then add water to thin out consistency as required
    1 teaspoon red chilli powder, 1 tablespoon kitchen king spice mix (see note 1), ¼ teaspoon turmeric powder, ½ cup water to thin out gravy consistency
  • Add in Kasuri meethi (dried fenugreek leaves)
    1 tsbp kasuri meethi (dried fenugreek leaves)
  • Toss in the sauted peppers and the paneer into the pan and allow it blend with the gravy, adjust for salt if needed or water if required.
    1 packet paneer (380 gms) (see note 2), 2 mixed peppers, (green and any other colour of your choice)

Notes

  1. Kitchen king spice mix: This is a all in one spice mix that can be added to any curry which gives a great hit of flavour but if you don't have this you can replace with garam masala.
  2. Paneer Tips: For a softer texture, soak the paneer cubes in warm water for 10-15 minutes before using. This will make them extra tender, especially if they’re store-bought paneer, which can sometimes be firm.
Keyword healthy and delicious, paneer, paneer butter masala, paneer mousse