paneer butter masala restaurant style

Paneer Butter Masala: Restaurant-Style Recipe - Step by Step

Let's talk about Paneer Butter Masala today. Not just any kind, the kind that you get in Indian restaurants. Why? Well, I've already posted the Paneer Butter Masala Recipe I usually make, long back. Its also one of the most popular recipes on this site for two reasons:

- since its a popular Indian dish, a lot of people have tried it from my site and sent me feedback.

- this is the only recipe that has received as many good feedback as disappointing feedback.

Most people said this or a variation of this - "I tried your paneer butter masala recipe today. It came out nicely, I did everything you mentioned but it didn't come out like the one we had in that North Indian restaurant last weekend and my husband/wife/mom/dad/sibling loved! Help!"

I guess they found my Paneer Butter Masala Recipe too homely!

In most Indian restaurants, dishes are more creamy and have thicker gravy. The reason is very simple - they use cream. They use it as the base of every dish you order and it may make the dish arguably tastier. This is not hard to whip at home provided you have no qualms about adding that bit of cream and kicking up the amount of oil a notch.

So here it is, my second Paneer Butter Masala Recipe, like they serve in Indian restaurants!

Oh did I mention its going to be step-by-step? Also, a huge thanks to my cousin Divya for giving me the basic recipe. Ok here goes, a picture of the final dish.

I'd say the only thing that's different from this dish and the one you get in Indian restaunts is the difference in the colour. That's because they add red food colour and I didn't.

Ok, let's get started.

Add 2 tbsp oil to a hot pan and swirl around until the base of the pan is well coated.

Add in cubed paneer pieces.

(Sidenote: Let's please pretend these are paneer pieces 'cuz its actually tofu. I was out of paneer and couldn't go all the way to get some. Also, it tastes as good with tofu, trust me!)

Lightly fry the paneer cubes until golden brown on all sides.

Drain and set aside on a plate lined with a paper napkin.

Add 1tbsp oil to the same pan and thrown 1 medium-sized chopped onion.

Fry until golden brown. To this, add 1 tbsp freshly minced ginger-garlic paste. (Ok fine, use your bottled paste, it just doesn't taste as good)

Fry for a minute.

To this, add 1 tbsp dhania powder/malli podi, 1 tsp chilli powder, 1 tsp garam masala and 1/2 tsp salt. Fry for 30 seconds until the masalas are well combined.

Next you need 1 tbsp tomato paste. I used the same kind I used for the Tomato Spinach Pulao. If you don't have tomato paste handy, just puree 1 medium-sized tomato and add it at this stage.

Next we need tomato ketchup or tomato sauce, the bottled Maggi/Heinz kind. Add in an almost-1tbsp of this.

Bring out your kasuri methi next. A generous pinch of this needs to go in.

(This picture makes my heart break, btw. The focus should've been on the kasuri methi but its actually on the blob of tomato sauce in the pan. Well, I took only one shot and my hands were smeared with oil and ketchup and I had to balance.. oh never mind!)

To this mixture, add 1/2 cup milk. Mix well and cook covered for about 5 minutes on low fire.

Meanwhile, bring out the secret ingredient for making restaurant-style paneer butter masala (or any Indian curry for that matter). CREAM!

I used Nestle cream but if you have fresh cream, please oh please use that. Just open the can and set aside or get your fresh cream ready.

Once the tomato sauce mixture has cooked covered for 5 mins, open and add the fried paneer.

Top this off with 1 cup cream. Mix well and simmer on low fire for 3-4 mins. Adjust salt.

The recipe again, all in one place.

Paneer (or Tofu) Butter Masala: Restaurant Style Recipe

What I Used:

Paneer/tofu - 1 block, approx. 2 cups of cubes

Onion - 1 medium-sized one, chopped fine

Ginger-garlic paste - 1 tbsp

Dhania powder/malli podi/Coriander powder - 1 tbsp

Garam masala - 1 tsp

Red chilli powder - 1 tsp

Tomato paste- 1 tbsp (or 1 tomato, pureed)

Tomato sauce/ketchup - almost 1 tbsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

Milk - 1/2 cup

Cream - 1 cup

Oil - 3 tbsp

Salt - to taste

How I Made It:

1. Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.

2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.

3. Add the ginger garlic paste and fry for a minute.

4. Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds.

5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.

6. Lower fire and cook covered for 5 mins.

7. Open lid, add the fried paneer/tofu and the cream. Mix well and simmer for 3-4 mins.

8. Garnish with fresh coriander leaves if you have any.