How to Make Restaurant-Style Paneer Butter Masala at Home

You've probably fallen in love with Paneer Butter Masala if you've ever eaten at a great Indian restaurant. The ultimate vegetarian comfort food is that rich, creamy, vibrant orange gravy that clings to tender paneer cubes. It is full of flavor, opulent, and subtly spiced. However, what if we told you that you could make that restaurant-caliber, enchanted dish in your own kitchen?

Of course you can! This simple recipe will walk you through the process of creating the ideal Paneer Butter Masala. Your family and friends will be impressed by this dish, which also serves as a great introduction to the craft of making Indian curries. Let's start by getting our ingredients from Ideal Indiska!

What You'll Need: The Key Ingredients

The secret to a great Paneer Butter Masala is using high-quality ingredients. The gravy gets its signature creaminess from a base of tomatoes and cashews.

Main Ingredients:

• 250g Fresh Paneer, cut into cubes
• 2 tbsp Ghee or Butter
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 3-4 large, ripe tomatoes, puréed (or 400g canned tomato purée)
• 1/4 cup cashew nuts, soaked in hot water for 30 minutes
• 1/2 cup cooking cream (or for a richer taste, even more!)
• 1 tsp sugar
• Salt to taste

Essential Spices (The "Masala"):

• 1 tsp Kashmiri Red Chilli Powder (for color and mild heat)
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric Powder (Haldi)
• 1 tsp Garam Masala
• 1 tbsp Kasuri Methi (dried fenugreek leaves) - This is a crucial secret ingredient!

Step 1: Get the paneer ready.

1. Soak the paneer cubes in hot water for 15 to 20 minutes, then drain to make it extra soft.
2. (optional) The paneer cubes should be lightly fried in 1 tablespoon of ghee in a pan until they are pale golden on all sides. This gives it a beautiful texture. Take out and put aside.

Step 2: Make the Creamy Base

1. After draining the soaked cashew nuts, blend them into a fine, smooth paste with a small amount of water.
2. Heat the remaining ghee in a heavy-bottomed pan or kadhai over medium heat. Add the chopped onion and cook until it's transparent and soft.
3. Cook for one more minute after adding the ginger-garlic paste, or until the raw smell goes away.

Step 3: Prepare the Masala

1. Add the turmeric powder, coriander powder, and Kashmiri red chilli powder. Stir until fragrant, about 30 seconds.
2. Add the tomato purée. This masala base should thicken after 8 to 10 minutes of cooking, stirring occasionally, and the ghee should begin to separate from the mixture at the pan's sides. For a tasty gravy, this is an essential step!

Step 4: Add the paneer and finish the gravy

1. Cook for a further two to three minutes after adding the smooth cashew paste.
2. Add the sugar (which counteracts the tanginess of the tomatoes), salt, and approximately 1 to 1.5 cups of warm water. Bring the gravy to a low simmer.
3. Reduce the heat to low and slowly stir in the cooking cream. Mix well.
4. Add the fried paneer cubes to the gravy.
5. Crush the Kasuri Methi between your palms to release its aroma and sprinkle it into the curry along with the Garam Masala.
6. Simmer gently for just 2-3 minutes. Don't overcook, as the paneer can become tough.

Presenting Your Masterwork

Add chopped coriander leaves and a swirl of fresh cream as garnish for your homemade paneer butter masala. It tastes best served hot with either garlic naan or freshly made naan bread.

• Freshly made Naan Bread or Garlic Naan.
• Soft Chapatis or Rotis.
• Fluffy Basmati Rice.

Ideal Indiska in Stockholm Has All Your Ingredients

Genuine ingredients are the first step in making authentic Indian cuisine. Ideal Indiska has everything you need for this Paneer Butter Masala recipe and more, including the freshest paneer and the most fragrant spices.

We are your neighborhood indisk mataffär in Stockholm, and we offer delivery services throughout Europe and Sweden. Helping you introduce the authentic flavors of Pakistan and India into your home is something we are very passionate about.