Paneer Butter Masala Recipe: Creamy Restaurant-Style Curry with Phoran Masala

Paneer Butter Masala: The Crown Jewel of Indian Restaurant Cuisine

Paneer Butter Masala, also known as Paneer Makhani, is arguably the most beloved paneer dish in Indian restaurants worldwide. This rich, creamy, and mildly spiced curry features tender cubes of paneer swimming in a luxurious tomato-based sauce enriched with butter and cream. The dish perfectly balances sweetness, tanginess, and aromatic spices, making it a favorite among both Indian food enthusiasts and newcomers to the cuisine.

The Story Behind Paneer Butter Masala

Born in the kitchens of Delhi's famous restaurants in the 1950s, Paneer Butter Masala was created as a vegetarian version of the legendary Butter Chicken. This dish represents the evolution of Indian cuisine, combining traditional cooking techniques with modern tastes to create something truly extraordinary. Today, it's the go-to comfort food for millions and a must-have dish in every Indian restaurant.

What Makes It Special:

• Creamy Texture: Perfect balance of tomatoes, cream, and butter
• Mild Spicing: Accessible to all palates while maintaining authentic flavors
• Rich Color: Beautiful orange-red hue from tomatoes and spices
• Versatile: Pairs perfectly with rice, naan, or roti
• Restaurant Quality: Achievable at home with the right techniques

Ingredients You'll Need:

For the Paneer:

• 400g paneer, cut into cubes
• 2 tbsp oil or ghee for frying
• 1/4 tsp salt
• Pinch of Premium Turmeric Powder

For the Base Sauce:

• 6-8 large tomatoes, roughly chopped
• 1 large onion, roughly chopped
• 6-8 cashews
• 4-5 garlic cloves
• 1-inch piece ginger
• 2-3 green chilies
• 1 cup water

For the Masala with Phoran Spices:

• 3 tbsp butter
• 1 bay leaf
• 2-3 Premium Green Cardamom pods
• 1-inch cinnamon stick
• 1 tsp Premium Kashmiri Red Chilli Powder
• 1/2 tsp Premium Turmeric Powder
• 1 tsp Premium Garam Masala
• 1 tsp coriander powder
• 1/2 tsp cumin powder

For the Final Touch:

• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tsp sugar (adjust to taste)
• Salt to taste
• 1/4 tsp Premium Garam Masala for finishing
• Fresh coriander leaves for garnish
• 1 tbsp kasoori methi (dried fenugreek leaves)

Step-by-Step Preparation:

Step 1: Prepare the Paneer

Cut paneer into cubes and lightly dust with salt and turmeric. Heat oil in a pan and gently fry paneer until golden on all sides. Remove and set aside. This step gives the paneer a beautiful color and prevents it from breaking in the curry.

Step 2: Make the Base Sauce

In the same pan, add chopped tomatoes, onions, cashews, ginger, garlic, and green chilies. Add 1 cup water and cook for 15-20 minutes until everything is soft and mushy. Allow to cool, then blend into a smooth puree. Strain the puree for an ultra-smooth restaurant-style texture.

Step 3: Create the Aromatic Base

Heat butter in a heavy-bottomed pan. Add bay leaf, cardamom pods, and cinnamon stick. Let them release their aroma for 30 seconds.

Step 4: Build the Flavor

Add the strained tomato puree to the pan. Cook for 8-10 minutes, stirring frequently, until the sauce reduces and the oil starts to separate. This step is crucial for developing the deep, rich flavor.

Step 5: Add the Spices

Add Premium Kashmiri Red Chilli Powder, turmeric, coriander powder, cumin powder, and half of the Premium Garam Masala. Cook for 2-3 minutes until the spices are well incorporated and fragrant.

Step 6: Add Cream and Seasoning

Lower the heat and slowly add the heavy cream, stirring continuously to prevent curdling. Add sugar and salt to taste. The sauce should have a beautiful orange-red color and creamy consistency.

Step 7: Add the Paneer

Gently add the fried paneer cubes to the sauce. Simmer for 3-4 minutes, allowing the paneer to absorb the flavors. Be gentle to prevent the paneer from breaking.

Step 8: Final Touches

Add the remaining butter, garam masala, and crushed kasoori methi. Simmer for 2 more minutes. Garnish with fresh coriander leaves.

Restaurant-Style Secrets:

• Smooth Sauce: Always strain the tomato puree for silky texture
• Color: Kashmiri Red Chilli Powder gives the perfect color without excessive heat
• Richness: Use both butter and cream for authentic restaurant taste
• Balance: The right amount of sugar balances the acidity of tomatoes
• Aroma: Premium Garam Masala added at the end preserves its fragrance

Pro Tips for Perfect Paneer Butter Masala:

• Paneer Quality: Use fresh, soft paneer for the best texture
• Tomato Choice: Use ripe, red tomatoes for natural sweetness and color
• Spice Quality: Phoran's Kashmiri Chilli Powder ensures authentic color and mild heat
• Cooking Time: Don't rush the sauce reduction process
• Cream Temperature: Add cream when sauce is not too hot to prevent curdling
• Consistency: Adjust with water or cream to achieve desired thickness

Variations to Try:

• Paneer Makhani: Add more butter and cream for extra richness
• Paneer Tikka Masala: Use grilled paneer tikka pieces instead of fried paneer
• Vegan Version: Substitute paneer with tofu and use coconut cream
• Healthier Version: Use Greek yogurt instead of heavy cream
• Spicier Version: Add more green chilies or regular red chili powder

Health Benefits:

Despite being indulgent, Paneer Butter Masala offers several nutritional benefits:

• High Protein: Paneer provides complete protein for vegetarians
• Calcium Rich: Excellent for bone health
• Lycopene: Tomatoes provide powerful antioxidants
• Spice Benefits: Turmeric offers anti-inflammatory properties
• Heart Health: Cardamom supports cardiovascular health

Perfect Pairings:

Serve your Paneer Butter Masala with:

• Breads: Butter naan, garlic naan, or tandoori roti
• Rice: Basmati rice, jeera rice, or pulao
• Sides: Dal, raita, and pickles
• Salads: Fresh onion and cucumber salad
• Drinks: Lassi, chaas, or masala chai

Storage and Reheating:

• Store in refrigerator for up to 4 days
• Reheat gently on low heat, stirring frequently
• Add a splash of cream or milk if sauce thickens too much
• Can be frozen for up to 1 month (without cream)
• Add fresh cream after thawing and reheating

Common Mistakes to Avoid:

• Adding cream to very hot sauce (causes curdling)
• Overcooking paneer (makes it rubbery)
• Not straining the tomato puree (results in chunky texture)
• Using too much chili powder (overpowers other flavors)
• Skipping the sugar (sauce remains too acidic)

Making it Kid-Friendly:

• Reduce or omit green chilies
• Add extra cream for milder taste
• Increase sugar slightly for sweeter flavor
• Ensure smooth texture by straining well
• Serve with plain rice or mild naan

Why Choose Phoran Masala for Your Paneer Butter Masala?

The secret to restaurant-quality Paneer Butter Masala lies in using premium spices. Our Premium Kashmiri Red Chilli Powder provides the perfect color and mild heat that defines this dish. Combined with our Premium Garam Masala and Premium Turmeric, your homemade curry will rival the best restaurants.

At Phoran Masala, we understand that authentic flavors come from quality ingredients. Our carefully sourced and processed spices ensure that your Paneer Butter Masala has the rich, complex flavors that make this dish a global favorite.

Nutritional Information (Per Serving):

• Calories: 320-380
• Protein: 15-18g
• Carbohydrates: 12-15g
• Fat: 25-30g
• Calcium: 300-400mg
• Rich in vitamins A, C, and B-complex

Special Occasion Ideas:

• Perfect for dinner parties and celebrations
• Great for introducing friends to Indian cuisine
• Ideal for romantic dinners at home
• Excellent for potluck gatherings
• Perfect comfort food for family meals

Paneer Butter Masala represents the best of Indian restaurant cuisine - rich, flavorful, and utterly satisfying. With Phoran Masala's premium spices, you can create this restaurant favorite in your own kitchen and enjoy the authentic taste that has made this dish beloved worldwide.

Have you tried making restaurant-style Paneer Butter Masala at home? Share your creations and tag us on social media using #PhoranMasala #PaneerButterMasala!