Paneer Butter Masala – Restaurant Style

Step 1: Sauté Onions

Take a kadai and pour 1 tablespoon of oil. Add 2 large chopped onions and sauté until they are translucent.

Step 2: Add Red Chilies

Add 10 red chilies to the sautéed onions and continue to cook.

Step 3: Add Tomatoes and Cashews

Add 3 large chopped tomatoes and 1/4 cup of cashew nuts to the mixture.

Step 4: Season with Salt

Add 1 teaspoon of salt and cook until the tomatoes are nice and mushy.

Step 5: Cool and Grind the Mixture

Turn off the stove and allow the mixture to cool completely. Transfer the cooled mixture into a mixer jar and grind it to a fine paste.

Step 6: Prepare the Base

To the same kadai, add 3 teaspoons of ghee. Add 2 teaspoons of Kashmiri chili powder and give it a quick mix on medium flame to prevent burning.

Step 7: Add Ground Paste and Water

Add the ground tomato, onion, and cashew paste to the kadai. Rinse the mixer jar with 1/4 cup of water and add it to the gravy, mixing well.

Step 8: Add Spices and Herbs

Add 1 teaspoon of garam masala powder, a few crushed kasuri methi leaves, and a handful of freshly chopped coriander leaves. Mix everything together.

Step 9: Cook the Gravy

Close the kadai with a lid and cook on low flame for about 10 minutes.

Step 10: Prepare Khoa Mixture

In a separate mixer jar, grind 50 grams of unsweetened khoa with 3 tablespoons of milk to a fine paste. This mixture adds richness and creaminess.

Step 11: Add Cream and Khoa Mixture

Add 2 tablespoons of fresh cream and the ground khoa-milk mixture to the gravy. Add 1 teaspoon of sugar (adjust to taste, or omit if khoa is sweet) and 1 teaspoon of salt. Mix everything thoroughly.

Step 12: Add Paneer and Finish Cooking

Add 300 grams of paneer cut into small cubes. Close the kadai with a lid and cook on low flame for another 10 minutes.

Step 13: Serve

Your rich and creamy Paneer Butter Masala is ready. Serve hot, garnished with a cube of butter, and enjoy with roti, naan, or pulao.

• Ensure onions are translucent before adding other ingredients for a smooth base.

• Cool the mixture completely before grinding to achieve a fine, smooth paste.

• Adjust sugar quantity based on the sweetness of your khoa or if using condensed milk.

• Keep the flame on medium when adding chili powder to prevent burning and maintain color.

• Substitute khoa and milk with condensed milk for added sweetness and richness.

• For a spicier version, increase the number of red chilies or add green chilies.

• Add a pinch of cardamom powder for an aromatic touch.