01
PreparationTake a kadai and pour 1 tablespoon of oil.
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Watch out
Ensure the pan is clean and dry before adding oil, otherwise hot oil may spatter.
Ingredients:oil (1 tbsp)
Tools:kadai
0:00 / 4:25
Restaurant-Style Paneer Butter Masala
groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 25 minsscheduleTotal: 35 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningDairywarningTree nuts
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
14 Steps Total
00:00:25
02
Active CookingAdd 2 nos roughly chopped onions and sauté till they're transparent.
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Watch out
Stir the onions continuously while sautéing, otherwise they will brown unevenly and burn at the edges.
Ingredients:Onion (2 piece)
Tools:wooden spatula
03
Active CookingAdd 10 nos red chili to the onions and sauté well.
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Watch out
Mix the chilies thoroughly so they release flavor into the oil without scorching.
Ingredients:red chili (10 piece)
Tools:wooden spatula
04
Active CookingAdd 3 nos chopped tomato, 0.25 cup cashew nuts, and 1 tsp salt, and cook till tomatoes are nice and mushy.
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Watch out
Cook until completely soft, otherwise the paste will taste raw and grainy.
Ingredients:Tomato (3 piece)Cashew nuts (finely chopped) (0.25 cups)Salt (1 tsp)
Tools:wooden spatula
05
PreparationwarningStay safe
Blending hot liquids can cause pressure buildup; let the mixture cool completely before sealing the jar to prevent splattering hot puree.
Turn off the stove, cool the mixture, transfer to a mixer jar, and grind to a nice fine paste.
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Watch out
Let the hot mixture cool down before blending, otherwise steam buildup will blow the blender lid off.
Tools:mixer jar
06
Active CookingAdd 3 tsp ghee to the same kadai, add 2 tsp Kashmiri chili powder, and mix quickly.
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Watch out
Keep the flame on medium and stir constantly, otherwise the chili powder will burn instantly and turn bitter.
Ingredients:ghee (3 tsp)Kashmir Red chilly powder (2 tsp)
Tools:kadai
07
Active CookingAdd the ground tomato onion and cashew paste to the pan, add 0.25 cup water to rinse the mixer jar and pour it in, then mix well.
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Watch out
Stir well while pouring the paste, otherwise thick puree may splatter on hot ghee.
Ingredients:water (0.25 cups)
Tools:wooden spatula
08
Active CookingAdd 1 tsp garam masala, 1 pinch crushed Kasuri Methi, and 1 handful freshly chopped coriander leaves, and mix well.
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Watch out
Crush the Kasuri Methi well between palms before adding, otherwise large leaves will have a bitter texture.
Ingredients:garam masala (1 tsp)kasuri methi (1 pinch)fresh coriander (1 handful)
Tools:wooden spatula
09
Active CookingClose the pan with a lid and cook for about 10 minutes on low flame until the gravy is simmered and thickened.
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Watch out
Keep the heat low and stir occasionally, otherwise the thick gravy will stick to the bottom and burn.
Tools:glass lid
10
PreparationTo make the gravy richer, grind 50 gms unsweetened khoa and 3 tbsp milk in a mixer jar to a nice fine paste.
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Watch out
Blend until completely smooth with no lumps, otherwise the khoa will not incorporate evenly into the gravy.
Ingredients:unsweetened khoa (50 gms)Milk (3 tbsp)
Tools:mixer jar
11
Active CookingAdd 2 tbsp fresh cream, the ground khoa mixture, 1 tsp sugar, 0.25 cup water, and 1 tsp salt, and mix everything together thoroughly.
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Watch out
Mix continuously while adding cream and khoa, otherwise dairy components may curdle on contact with heat.
Ingredients:Fresh cream (2 tbsp)unsweetened khoasugar (1 tsp)water (0.25 cups)Salt (1 tsp)
Tools:wooden spatula
12
Active CookingAdd 300 gms paneer cut into small cubes and mix gently into the gravy.
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Watch out
Fold in the paneer gently, otherwise soft cheese cubes will break apart into crumbs.
Ingredients:Paneer (300 gms)
Tools:wooden spatula
13
Active CookingClose the pan with a lid and cook on low flame for about 10 minutes until the paneer butter masala is rich, creamy, and fully cooked.
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Watch out
Keep the heat low, otherwise dairy solids and khoa may separate and curdle the gravy.
Tools:glass lid
14
Active CookingwarningStay safe
Handle the hot metal kadai with potholders or oven mitts; bare hands will suffer severe burns from the heated metal handles.
Transfer into a serving bowl, garnish with 1 piece of butter on top, and serve.
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Watch out
Handle hot serving dishes carefully, otherwise boiling curry may spill and cause burns.
Ingredients:butter (1 piece)
Tools:serving bowl
groceryAll Ingredients
oil1 tbsp
Onion2 piece
red chili10 piece
Tomato3 piece
Cashew nuts (finely chopped)0.25 cups
Salt3 tsp
ghee3 tsp
Kashmir Red chilly powder2 tsp
water0.5 cups
garam masala1 tsp
kasuri methi1 pinch
fresh coriander1 handful
unsweetened khoa50 gms
Milk3 tbsp
Fresh cream2 tbsp
sugar1 tsp
Paneer300 gms
butter1 piece
blenderAll Tools Needed
kadaiwooden spatulamixer jarglass lidserving bowl
