Restaurant Style Paneer Butter Masala with Jeera Rice
For Jeera Rice
For Paneer Butter Masala
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Jeera Rice Base
Add 1 tablespoon of ghee to a pressure cooker. Once melted, add 3-4 slit green chilies, 3-4 whole cardamom pods, and 2 cloves. Stir lightly for a few seconds to release their aroma.
Cook the Rice
Add 1 cup of washed Jeera Samba rice (or small grain rice) to the pressure cooker. Add salt to taste and 1.75 cups of water. Stir gently. Close the pressure cooker and cook for 2 whistles on high heat. After 2 whistles, the heat to low and for . Turn off the heat.
Rest and Fluff Rice
Allow the pressure to release naturally for about . Then, let the rice cool for another before opening the cooker. Gently fluff the rice with a spoon; it should be perfectly cooked and fluffy.
Prepare Jeera Tadka
In a separate small pan, add 1 tablespoon of ghee. Once hot, add 1 teaspoon of cumin seeds. Roast the cumin seeds on medium heat until they become aromatic, crisp, and start crackling and popping. Be careful not to burn them.
Combine Tadka with Rice
Pour the prepared cumin tadka over the cooked rice in the pressure cooker. Gently stir to combine the tadka with the rice. The Jeera Rice is now ready to be served.
Prepare Tomato-Cashew Puree
In a blender jar, add 2 chopped tomatoes and 1/4 cup of cashews. Ensure the cashews were soaked in hot water for at least (or a couple of hours in cold water) for a smoother blend. Blend until you get a smooth, thick puree.
Sauté Aromatics
In a hard anodized pan (or iron kadai), melt 2 tablespoons of butter. Add 1 teaspoon of cumin seeds and stir lightly. Then, add 1 finely chopped onion, 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and 1 teaspoon of finely chopped green chilies. on medium heat until the onions soften, change color, and the raw smell of ginger and garlic disappears. Do not brown or burn them.
Add Spices
Once the aromatics are soft and translucent, add a pinch of turmeric powder, 1 tablespoon of Kashmiri red chili powder, 1/2 teaspoon of cumin powder, 1 tablespoon of coriander powder, 1/2 teaspoon of garam masala, and 1/4 teaspoon of homemade elaichi powder. Stir well to combine the spices with the aromatics.
Incorporate Puree and Other Ingredients
Add 1 teaspoon of sugar and then pour in the tomato-cashew puree. Stir everything together until well combined. Add salt to taste and 1/4 cup of cream. Mix thoroughly.
Add Paneer and Simmer
Add 200g of cubed paneer (do not fry it beforehand to keep it soft). Sprinkle 1 tablespoon of kasuri methi (dried fenugreek leaves) over the gravy. Stir gently. Cover the pan and let the Paneer Butter Masala for on low heat to cook the raw tomatoes and allow the flavors to meld.
Final Touch and Serve
After of , open the lid and stir. Add 1 tablespoon of ghee on top for a final finish and enhanced restaurant-style flavor. for another without the lid. The Paneer Butter Masala is now ready. Serve hot with Jeera Rice and kulcha or salad.
Before You Cook
Helpful details before you startIngredient 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.
Variations
Simple ways to adapt this recipe.
- Use Govind Bhog or any
Use Govind Bhog or any small grain rice for Jeera Rice if Jeera Samba rice is not available.
- If you prefer a smoother onionIngredient swap
Ginger-garlic flavor in the Paneer Butter Masala, puree them after sautéing instead of chopping.
- You can skip cashews or
You can skip cashews or cream in the Paneer Butter Masala if you prefer a lighter gravy, but it will alter the richness.
Helpful Tips
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