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Paneer Butter Masala Recipe
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Dhaba-style Paneer Butter Masala Recipe

Paneer Butter Masala or Butter Paneer is probably one of the most comforting Indian dishes. Cubes of Paneer (fresh cottage cheese) dunked in a luscious, buttery and slightly tangy tomato-based gravy, topped with a generous dollop of makkhan or white butter. This is how I imagine it while having it with some garlic naan or jeera rice for an exquisite dinner.
In this post, I will share the best recipe for a Dhaba style paneer butter masala with you. I will also give you alternate vegan options for this recipe for paneer butter masala.
Course Side Dish
Cuisine Punjabi
Keyword Dhaba Food, Gluten Free Recipes, Paneer Recipes, Restaurant style Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 222kcal
Author Priyanka

Equipment

  • Stove Top
  • MagicBullet Blender
  • Heavy bottom Non-stick Pan

Ingredients

  • 250 gms Paneer or Cottage Cheese
  • 2 Tomatoes Large - cut in cubes
  • 1 Onion Large - cut in cubes
  • 1 inch Ginger Chopped
  • 6 Cloves of Garlic Chopped
  • ½ inch Cinnamon
  • 2 Dry Red Chilli
  • 1 Bay Leaf
  • 4 nos. Cloves
  • Nuts & Seeds Cashew, Almonds, White Sesame Seeds, Melon Seeds - Use as per your preference.
  • 2 tbsp Mustard Oil
  • 2 tbsp Ghee
  • 1 tsp Cumin Powder
  • 1½ tsp Coriander Powder
  • 1 tsp Dried Fenugreek Leaves or Kasuri Methi
  • ½ tsp Red Chili Powder
  • Salt to Taste
  • ¼ cup Full Fat Milk or Fresh Cream
  • Butter

Instructions

  • Heat Mustard Oil in a pan and add the spices, onion, tomatoes, ginger and garlic. Allow it to sweat till the onions become translucent.
  • Add the nuts and seeds in this and stir. I used 8 cashew nuts and 1 tbsp white sesame seeds
  • Allow this to cook for 2-3 minutes more on medium heat. Then turn off the heat and allow this cool down completely before turning it into a fine paste.
    Since this would be the base of the gravy, make sure it is absolutely smooth.
  • In the same pan, heat some ghee and add this puree back. Start frying this and once it reduces a bit, add the powdered spices, kasuri methi, red chili powder and salt.
  • Mix everything well and fry till fat starts to separate at the edges.
  • Now, add the milk and water as per the required consistency of the gravy.
  • Add the paneer cubes, give it a stir and turn off the heat. Serve with Jeera Rice or Butter Naan

Notes