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होटल जैसा पनीर बटर मसाला | Restaurant style Paneer Butter Masala | Chef Ranveer Brar

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Chef Ranveer Brar
Chef Ranveer Brar
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Recipe Information

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Video-Specific Recipe

Paneer Butter Masala

Cultural Context

Paneer Butter Masala is a popular North Indian dish known for its rich and creamy texture. It is often served in restaurants and is a favorite among vegetarians. The dish showcases the use of paneer, a fresh cheese common in Indian cuisine, and is typically enjoyed with naan or rice. Its origins can be traced back to the Mughlai cuisine, which has influenced many Indian dishes, making it a staple in Indian households and celebrations.

IndianINmain
45 min
medium
4 servings
Servings4
3 tbsp Ghee (clarified butter)
1 Bay leaf
2 Green cardamom
3 Cloves
1 inch Ginger, chopped
3 cloves Garlic, crushed
1 fresh Green chilli, cut in half
2 medium Onions, sliced
Curd Mixture (yogurt mixture)
2 Dry Kashmiri red chillies, deseeded
18 Cashew nuts
6 medium Tomatoes, cut in 8 pieces
Salt to taste
½ tsp Degi red chilli powder
1 ½ cup Water
2-3 drops Kewra water
1 heaped tsp Degi red chilli powder
1 heaped tsp Coriander powder
¼ tsp Turmeric powder
3 tbsp Curd
3 small cubes Butter
200 gm Paneer, cubes
Warm salted water
4 tbsp Butter
1 medium Onion, chopped
½ tsp Degi red chilli powder
1 medium Tomato, chopped
1-2 tbsp Honey
2 tbsp Butter
1 tbsp Dried Fenugreek leaves
Fresh Curd
Fresh Coriander leaves

paneer

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu is lower in calories and high in protein, while ricotta is often less expensive.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is dairy-free and lower in calories, while milk is usually cheaper.

1

In a bowl, add paneer and soak it in warm salted water and keep aside.

2

In a bowl, mix degi red chilli powder, coriander powder, turmeric powder, curd, and butter, then keep aside.

3

In a kadai, heat ghee and add bay leaf, green cardamom, cloves, ginger, garlic, green chilli, onion, and sauté until translucent.

4

Add the curd mixture, dry Kashmiri red chilli, and cook for 2-3 minutes until fragrant.

5

Add cashew nuts, tomatoes, salt, and degi red chilli powder, and sauté for 2 minutes on medium-high heat.

6

Add water, cover, and cook for 10-12 minutes until tomatoes are soft.

7

Finish with kewra water, let cool, and grind into a fine paste.

8

In a kadai, heat butter and sauté onion until translucent, then add degi red chilli powder and sauté for half a minute.

9

Add tomatoes and cook until soft, then pour in the prepared gravy, butter, honey, and dried fenugreek leaves, mixing well and bringing to a boil.

10

Add soaked paneer without water and boil for 4-5 minutes on medium heat.

11

Switch off the flames and serve hot, garnished with fresh curd and coriander leaves.

Cooking Techniques

sautéingblendingsimmering

Equipment Needed

kadaibowlspatula

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

dairy

Also Known As

Paneer MakhaniButter Paneer

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