Creamy Restaurant style Paneer Butter Masala is easy to make at home.
This creamy curry is made with onion, tomatoes, cashews, cream and butter (of course!).
It has a mild sweet taste and pairs beautifully with garlic naan or jeera rice.
You can never have enough of paneer. Can you?
There are just so many ways to cook with it. Each of them is delicious but my favourite is this paneer butter masala. You can say I have a thing for creamy sauces and that’s why this version has my heart.
Sometimes, it is also known as Paneer Makhani. It’s one of the same things.
Of course, few ingredients might be different here and there but both do have a creamy sauce and so I like to club them together under the same recipe.
This Paneer Butter Masala
✓ tastes exactly like the one at your favourite restaurant
✓ has a creamy tomato-based sauce
✓ has a rich curry made with butter, cashews and cream
✓ pairs well with naan or rice
To make this paneer butter masala recipe, we start with boiling the tomatoes, onion, cashews, ginger and garlic.
This forms the base sauce. Once the ingredients are boiled, they are pureed and then rest of the ingredients (including paneer) are added to the dish.
A lot of people use only tomatoes for making paneer butter masala or paneer makhani. You can do the same if you like.
I like adding tomato paste and some white/sweet onions to my curry for the extra flavour but it will taste just as good with the tomatoes too.
Remember to not use red onions here. A lot of times they have a very strong flavour and that will affect the final taste of the dish.
So, stick to the white or sweet onions for this dish.
Cook it with green peas you get matar paneer - using the same directions
Cook with spinach using the same direction above you get palak paneer.
I have heard this so many times – that my paneer butter masala doesn’t taste like the one at restaurants. Here’s what you need to do to make it absolutely perfect! Use nuts in the gravy: yes, it makes the sauce thick and creamy and so you need to use nuts in the recipe. Cashews and almonds both work, you can even use a combination of both. However, do not use a lot of nuts because then the final curry will be super thick and I wouldn’t recommend that.
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