North Indian Prepare Restaurant Style Paneer Butter Masala At Home

Much-loved by all, Paneer Butter Masala is usually served in restaurants, this dish is well-suited with naan, roti or steamed rice.

Step 1

Take paneer cubes in a bowl and soak them in warm salted water. Set aside for later use.

Step 2

In another bowl, combine degi red chili powder, coriander powder, turmeric powder, curd, and butter. Mix thoroughly and keep aside for the next step.

Step 3

Heat ghee in a kadai, then add bay leaf, green cardamom, cloves, ginger, garlic, green chili, and onions. Sauté until the onions turn translucent.

Step 4

Add the prepared curd mixture and dry Kashmiri red chilies to the kadai. Stir and cook for 2-3 minutes until aromatic.

Step 5

Toss in cashew nuts, tomatoes, salt, and some more degi red chili powder. Sauté on medium-high heat for 2 minutes.

Step 6

Pour in water, cover with a lid, and let it cook for 10-12 minutes or until the tomatoes become soft.

Step 7

Once done, add 2-3 drops of kewra water, turn off the heat, and allow the mixture to cool. Blend it into a smooth paste using a hand blender or a mixer grinder. Set this aside for later.

Step 8

In the same kadai, heat some butter and sauté finely chopped onions until translucent. Sprinkle a little degi red chili powder and stir for 30 seconds.

Step 9

Add chopped tomatoes and cook until they soften. Then, pour in the prepared gravy, along with butter, honey, and dried fenugreek leaves. Mix well and bring it to a boil.

Step 10

Drain the paneer and add it to the gravy. Simmer on medium heat for 4-5 minutes, ensuring the paneer absorbs the flavors.

Step 11

Turn off the heat, garnish with fresh curd and chopped coriander leaves, and serve hot.