If you’re a fan of this dish and want to learn how to make it at home, then you’re in the right place. In this blog post, Akshay Mehndiratta will share with you an easy-to-follow recipe for Restaurant Style Paneer Butter Masala.

Ingredients to make Paneer Butter Masala

1. For the paneer marinade:

1) 200g paneer, cubed

2) 1/4 cup plain yogurt

3) 1 tsp ginger-garlic paste

4) 1/2 tsp red chili powder

5) 1/4 tsp turmeric powder

6) Salt to taste

2. For the gravy:

1) 2 tbsp butter

2) 1 tbsp oil

3) 1 bay leaf

4) 1 cinnamon stick

5) 2 green cardamom pods

6) 2 cloves

7) 1 medium onion, finely chopped

8) 1 tsp ginger-garlic paste

9) 2 medium-sized tomatoes, pureed

10) 1 tsp kashmiri red chili powder

11) 1/2 tsp turmeric powder

12) 1 tsp coriander powder

13) 1/2 tsp cumin powder

14) Salt to taste

15) 1/4 cup heavy cream

16) 1 tsp honey

17) 1/4 tsp garam masala

18) 2 tbsp fresh coriander leaves, chopped

How to make Paneer Butter Masala

Akshay Mehndiratta says, Begin by marinating the paneer. In a bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Add the cubed paneer and mix until the paneer is well coated. Let it sit for at least 30 minutes.

Heat 2 tbsp of butter and 1 tbsp of oil in a pan over medium heat. Once the butter has melted, add in the bay leaf, cinnamon stick, green cardamom pods, and cloves. Fry for a minute until fragrant.

Add the finely chopped onions and ginger-garlic paste to the pan. Cook until the onions become soft and translucent.

Add the pureed tomatoes to the pan and mix well. Cook for 5–6 minutes until the tomatoes are cooked through and the mixture has thickened.

Add in the kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2–3 minutes until the spices are well combined and fragrant.

Add the marinated paneer to the pan and mix well. Cook for 3–4 minutes until the paneer is lightly browned on all sides.

Add the heavy cream, honey, and garam masala to the pan. Mix well and cook for another 2–3 minutes until the gravy thickens and the paneer is fully coated in the sauce.

Finally, sprinkle fresh coriander leaves over the top of the dish and serve hot with naan bread or rice.

Akshay Mehndiratta says, Paneer butter masala is a perfect dish to enjoy with naan. The soft and chewy texture of the naan complements the rich and creamy flavor of the paneer butter masala.

Ingredients to make Naan:

1) 2 cups all-purpose flour

2) 1/2 teaspoon salt

3) 1/2 teaspoon baking powder

4) 1/2 teaspoon baking soda

5) 2 tablespoons oil or melted butter

6) 3/4 cup warm water

7) 2 tablespoons plain yogurt

8) 1 tablespoon sugar

9) 1 teaspoon active dry yeast

10) 1 tablespoon melted butter or ghee (for brushing on top)

How to Make Naan:

According to Akshay Mehndiratta , To make naan, mix all-purpose flour, salt, baking powder, and baking soda in a bowl. In another bowl, activate active dry yeast with warm water, sugar, and let it sit for a few minutes. Add the activated yeast mixture, oil, and plain yogurt to the flour mixture, and knead the dough for 5–10 minutes. Let the dough rise for 1–2 hours until it doubles in size, and then divide it into 8–10 portions. Preheat your oven to 500°F and roll out each portion of dough into an oval or tear shape. Brush each naan with melted butter or ghee, and bake in the oven or tandoor for 2–3 minutes until puffy and golden brown.

Tips:

1) To make the dish spicier, increase the amount of red chili powder or add some chopped green chilies.

2) Make sure to use a good quality paneer that is firm and fresh.

3) You can adjust the amount of cream used to make the dish richer or lighter.

4) If you don’t have kashmiri red chili powder, you can use regular red chili powder or paprika as a substitute.

5) For a vegan version of the dish, replace the paneer with tofu and use vegan cream or coconut milk instead of heavy cream.

6) For a softer naan, cover it with a damp cloth after cooking.

7) You can add garlic, herbs, or spices to the dough for added flavor.