Restaurant Style Paneer Butter Masala with Jeera Rice

Ready in

55 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

35 min

Serving

3-4 People

Difficulty

Medium

Calories / Serving

~550 kcal

Spicy Level

Spicy
Recipe by Archana's Kitchen on YouTube
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Measurements
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All Ingredients

For Jeera Rice

All Ingredients

For Paneer Butter Masala

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Start the Jeera Rice

    In a pressure cooker, heat 1 tbsp of ghee. Add the slit green chillies, whole cardamom pods, and cloves. for a few seconds.

  2. Cook the Rice

    Add 1 cup of washed rice to the pressure cooker along with salt to taste. Pour in 1 3/4 cups of water and stir. Close the lid and pressure cook for 2 whistles. After 2 whistles, the heat to low and for , then turn off the heat. Allow the pressure to release naturally.

  3. Prepare the Jeera Tadka

    Once the pressure has released from the cooker, open the lid and gently fluff the rice. In a separate small pan, heat 1 tbsp of ghee. Add the cumin seeds (jeera) and roast them until they crackle and become aromatic.

  4. Finish the Jeera Rice

    Pour the hot jeera tadka over the fluffed rice and mix gently to combine everything. Set aside.

  5. Prepare the Masala Base Puree

    In a blender jar, add the chopped tomatoes and the soaked cashew nuts. Blend until you get a smooth, fine puree.

  6. Sauté the Aromatics

    Heat butter in a kadai or a wide pan. Once it melts, add cumin seeds. When they sizzle, add the finely chopped onion, garlic, ginger, and green chillies. on medium heat until the onions soften and become translucent, ensuring they don't brown.

  7. Add Spices and Puree

    Add all the dry spice powders: turmeric, Kashmiri red chilli powder, coriander powder, garam masala, and cardamom powder. for a minute until aromatic. Then, add the sugar and the prepared tomato-cashew puree.

  8. Cook the Gravy

    Mix everything well and cook the gravy, stirring occasionally, until it thickens and the raw smell of the tomatoes disappears. This will take a few minutes.

  9. Add Paneer and Finishings

    Add salt to taste and the fresh cream, stirring to combine. Then, add the paneer cubes and the crushed Kasuri Methi (dried fenugreek leaves).

  10. Simmer and Serve

    Gently mix everything together. Cover the pan and let the gravy on low heat for . In the last of , add a final tablespoon of ghee on top. Once done, the Paneer Butter Masala is ready. Serve hot with the prepared Jeera Rice and Kulcha.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 6 swaps

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.
AllergensThis recipe contains dairy and nuts.
dairynuts

Variations

Simple ways to adapt this recipe.

  • Serve the meal with a

    Serve the meal with a side salad like lachha pyaz (onion rings), sliced tomatoes, or cucumber.

  • If you prefer a completelyCustomise

    If you prefer a completely smooth gravy without any texture, you can puree the sautéed onion, ginger, and garlic mixture before adding the tomato puree.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipUse Small

    Grain rice like Jeera Samba or Gobindobhog for the best texture in Jeera Rice.

  • TipCooking Rice in a Pressure

    Cooking rice in a pressure cooker helps retain starches, resulting in softer and fluffier rice.

  • Flavour tipRoasting Whole Spices in Ghee

    Roasting whole spices in ghee allows their flavors to release slowly without overpowering the dish.

  • PreparationSoak Cashews in Hot Water

    Soak cashews in hot water for about 15 minutes to soften them quickly for a smooth puree.

  • Ingredient noteDo Not Fry the Paneer

    Do not fry the paneer before adding it to the gravy. Adding it fresh helps it remain soft, silky, and absorb the flavors of the masala.

  • Flavour tipAdding a Final Spoonful of

    Adding a final spoonful of ghee towards the end of cooking the paneer masala enhances the flavor and gives it a restaurant-style finish.

  • Flavour tipMake Your Own Cardamom Powder

    Make your own cardamom powder by dry roasting whole green cardamoms and grinding them with the skin for a more aromatic and less wasteful spice.

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