Paneer Butter Masala

Paneer Butter masala is a rich creamy tomato onion based gravy that is served along with Naan, Kulcha, roti and phulka. This is one of the most commonly ordered items in Indian restaurants by many people.  Though there are so many gravies with paneer like Paneer tikka masala, palak paneer, Paneer Pasanda, this still has many fans. So this can be called as the king of all Paneer recipes. I have made this gravy into parts like – white base, red base, tomato puree, final step. If you have White Base and Red Base in hand, you can make this gravy in no time.  This recipe is so easy to make.  You can adjust the spices slightly according to your taste but the making of the base is standardised.

How to make if you have Red base and White base ready?

  • Skip adding the whole spices and spice powder. However add the red chilli powder if required.
  • After sauting ginger garlic paste, onion, tomatoes we will be adding the base.
  • Add 1/2 cup white base and 1/2 cup red base. You can also adjust this quantity according to your taste.
  • Finally do the garnishing step.

This method of making restaurant style paneer butter masala is so easy since we have the bases in hand.

Also check my other recipes 

Aloo paneer Matar

Veg Jalfrezi

Navarathna Kurma

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Paneer Butter Masala

Niranjana Sankaranarayanan
Paneer Butter masala is a rich creamy tomato onion based gravy that is served along with Naan, Kulcha, roti and phulka. This is one of the most commonly ordered items in Indian restaurants by many people.  Though there are so many gravies with paneer like Paneer tikka masala, palak paneer, Paneer Pasanda, this still has many fans. So this can be called as the king of all Paneer recipes. I have made this gravy into parts like – white base, red base, tomato puree, final step. If you have White Base and Red Base in hand, you can make this gravy in no time.  This recipe is so easy to make.  You can adjust the spices slightly according to your taste but the making of the base is standardised.
How to make if you have Red base and White base ready? Skip adding the whole spices and spice powder. However add the red chilli powder if required. After sauting ginger garlic paste, onion, tomatoes we will be adding the base.Add 1/2 cup white base and 1/2 cup red base. You can also adjust this quantity according to your taste.Finally do the garnishing step.
This method of making restaurant style paneer butter masala is so easy since we have the bases in hand.
Also check my other recipes 
Veg Jalfrezi
Cauliflower Bell pepper stir fry
Carrot korma
Navarathna kurma
Channa masala
Aloo paneer matar
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, North Indian, Restaurant style
Servings 4

Equipment

  • Pan

Ingredients
  

White Base

  • 20 Nos Cashews
  • 1 tbsp White Sesame
  • 1/2 tbsp Poppy seeds
  • To boil Water

Red Base

  • 2 Nos Onion
  • 3 Nos Bedigi / Kashmiri chilli
  • 1/2 tsp Turmeric powder
  • To boil Water

Tomato Puree

  • 3 Nos Farm tomatoes
  • To blanch Water

Spices

  • 2 Nos Bay leaf
  • 1 stick Cinnamon
  • 1 No Marathi mokkku
  • 2 Nos Star anise
  • 5 Nos Cardamom
  • 6 Nos Cloves

Spice Powders

  • 1.5 tsp Garam masala
  • 1/2 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1/4 tsp Cumin powder
  • To taste Salt

Other Ingredients

  • 1 tbsp Butter
  • 1 tsp Ginger garlic paste
  • 1 No Onion (finely chopped)
  • 1 No Tomato (finely chopped)
  • 200 gm Paneer (Cut into cubes )
  • 1 tsp Sugar
  • 1 ladle Curd (optional)

For Garnishing

  • 1 tsp Kasuri methi 
  • 10 Nos Cashews
  • 1 tsp Fresh Cream

Instructions
 

White Base

  • In a vessel add cashews, white sesame seeds, poppy seeds.
  • Add water and allow it to boil until the cashews become soft. 
  • Donot add too much of water.Turn off the stove and allow it to cool.
  • Grind it to a fine paste.
  • White base is ready.

Red Base

  • Chop onions into big chunks.
  • Add onions, red chilli, turmeric powder into the vessel.
  • Add water and allow it to boil.
  • Once cooled down, grind it to a fine paste.
  • Red base is ready.

Tomato Puree

  • Blanch the tomatoes.
  • Add water into a vessel and add the tomatoes.
  • Blanch until the skin starts coming out.
  • Allow it to cool. Peel off the skin.
  • Add the tomatoes into the mixie jar and grind it to a fine puree.
  • Tomato puree is ready.

Final Step

  • In a heavy bottomed vessel, add butter and fry cashews until golden brown.
  • Remove the cashews and keep it in a separate bowl.
  • In the same pan, add bay leaf, cinnamon, cardamom, cloves, marathi mokku, star anise and saute until you get a nice aroma.
  • Then add ginger garlic paste until the raw smell goes off. Take care and saute in medium flame else it will stick to the bottom.
  • Add finely chopped onions, saute until they turn transparent.
  • Then add finely chopped tomatoes and saute well.
  • Into this add garam masala powder, red chilli powder, coriander powder, cumin powder and salt. Mix well.
  • Once the onion & tomato are sauteed well, add the red base and tomato puree.
  • Allow it to cook for two minutes and add sugar.
  • At this stage we can also add curd. This is purely optional. You can also skip this step.
  • Mix well and add white base. It gives richness to the gravy.
  • Allow them to boil for three minutes and then add Paneer cubes. Mix well.
  • Finally garnish it with fried cashews and kasuri methi.
  • Serve it with Naan, Kucha, roti, chappathi, phulka.

Video

Keyword Indian Curries, North Indian gravy, Paneer Butter Masala, Paneer recipes, Restaurant style gravy

INSTRUCTIONS

White Base

  • In a vessel add cashews, white sesame seeds, poppy seeds.
  • Add water and allow it to boil until the cashews become soft.  Donot add too much of water.
  • Turn off the stove and allow it to cool.
  • Grind it to a fine paste.
  • White base is ready.

Red base

  • Chop onions into big chunks.
  • Add onions, red chilli, turmeric powder into the vessel.
  • Add water and allow it to boil.
  • Once cooled down, grind it to a fine paste.
  • Red base is ready.

Tomato puree

  • Blanch the tomatoes.
  • Add water into a vessel and add the tomatoes.
  • Blanch until the skin starts coming out.
  • Allow it to cool. Peel off the skin.
  • Add the tomatoes into the mixie jar and grind it to a fine puree.
  • Tomato puree is ready.

Final step

  • In a heavy bottomed vessel, add butter and fry cashews until golden brown.
  • Remove the cashews and keep it in a separate bowl.
  • In the same pan, add bay leaf, cinnamon, cardamom, cloves, marathi mokku, star anise and saute until you get a nice aroma.
  • Then add ginger garlic paste until the raw smell goes off. Take care and saute in medium flame else it will stick to the bottom.
  • Add finely chopped onions, saute until they turn transparent. Then add finely chopped tomatoes and saute well.
  • Into this add garam masala powder, red chilli powder, coriander powder, cumin powder and salt. Mix well.
  • Once the onion & tomato are sauteed well, add the red base and tomato puree.
  • Allow it to cook for two minutes and add sugar.
  • At this stage we can also add curd. This is purely optional. You can also skip this step.
  • Mix well and add white base. It gives richness to the gravy.
  • Allow them to boil for three minutes and then add Paneer cubes. Mix well.
  • Finally garnish it with fried cashews and kasuri methi.
  • Serve it with Naan, Kucha, roti, chappathi, phulka.

paneer butter masala_final pic

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Comments



22nd September 2020 at 1:00 PM

Wow. No one could say NO to this gravy. It’s so rich, creamy and delicious. I love the white base and red base idea. It’s easy to understand and remember. Great recipe



Hem lata srivastava
22nd September 2020 at 10:46 PM

Paneer butter masala gravy looks so creamy and delicious. You explained every step very well. Would love to try your version.



22nd September 2020 at 11:04 PM

One of our favourite curries and loved that how you have explained so nicely and in detail about the white and red gravy. We usually make it in red one, will love to give a try to the white gravy..



23rd September 2020 at 12:10 AM

Paneer Butter Masala is my favorite curry. Your preparation is irresistible, so creamy and thick. I would have never thought of breaking down the recipe to separate the white, red and tomato base. Well explained recipe.



23rd September 2020 at 3:31 PM

Paneer Butter Masala looks so rich and delicious. It is the favourite at home. Liked your version with red base and white base.



24th September 2020 at 4:20 AM

Paneer butter masala is my all time favourite. Looks so creamy and rich. Making the cussed base in advance really helps. Beautifully explained .



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