Easy, 15 minute restaurant style paneer butter masala recipe or paneer makhani recipe. With a BONUS premade restaurant style curry recipe in a VIDEO. Alert cottage cheese lovers!
When I was a kid and my parents would take us out to eat we would already know we will eat Paneer Butter Masala. Choices were limited and we being a Vegetarian family (I am not a Vegetarian anymore) it was a no brainer at the time. Paneer butter masala and dal makhani were always ordered along with some Naan. My father still sticks to the same and I keep telling him to at least order a Tandoori roti instead of Naan and his reply almost always makes sense. His prompt reply to my insistence on tandoori roti is “Then what’s the point of coming out?” 😀
Since we are making paneer butter masala then we might as well make restaurant style or dhaba style, right? But if you are short on time, you would also want to make it quickly. How does a 15 minute easy restaurant style paneer butter masala recipe sound? Yes, you heard it right. It only takes 15 minutes I promise. You also have to promise to do one step ahead of time over a weekend or whenever you get some spare time. You just have to make the gravy base ahead of time. The gravy base will take 30 minutes. Here’s the step by step video recipe on how to make the restaurant style curry base and also paneer butter masala.
You may also want to check out three other Indian curries from my video series on Restaurant Style Curry Recipes. They are Gobi Masala Restaurant Style Recipe, Restaurant Style Veg Kadai Recipe, Restaurant Style Chicken Tikka Masala,
Tips & Tricks
-You can make it less or more spicy depending on your taste.
-I have used honey as the sweetener here to balance the taste only as I dislike sweet curries. You can use sugar or any other natural sweetener.
-I have used cream in the recipe to bring in the richness this curry promises. You can either skip or use milk instead.
-You can replace butter with oil or ghee or even olive oil.
-The classic recipe calls for stir frying paneer before adding to the gravy. I avoid doing that because it may result in chewy paneer.
-Don’t use very soft cottage cheese or paneer otherwise it will crumble in the gravy.
-You can even make paneer or cottage cheese at home. Instructions below.
How to make Paneer (cottage cheese) at home?
- For approximately 200 gms of homemade paneer, bring 1 liter of full fat milk to boil.
- Add 1 tbsp of lemon juice or more till the milk curdles.
- Switch off the gas once it has curdled completely. Drain through a sieve covered with a muslin cloth.
- Collect the whey (or the remaining liquid) as it’s very nutritious and use it to make knead dough or make buttermilk curry.
- Cover the paneer completely with muslin cloth.
- Once it’s come down to room temperature, keep it in the fridge and place a heavy weight on top of it to help it become firm. Use once set.
-You haven’t asked yet, but I will still tell you the secret for bringing smokiness to the gravy.
How to bring the smokiness to Paneer Butter Masala at home?
- Take a small piece of coal and place it on your stove.
- Once it’s turned bright orange, take it off and place it in a small bowl (not plastic).
- Pour a spoonful of ghee on top and immediately place it in the bowl with paneer butter masala and cover it.
- Take the cover off after a few minutes and your gravy should have a nice smokiness to it! You are welcome!
You can serve restaurant style paneer butter masala with fragrant zeera rice or watch my rice 4 ways recipe series, sirka onion, naan or tandoori roti.
Restaurant Style Paneer Butter Masala
Easy, 15 minute restaurant style paneer butter masala recipe or paneer makhani recipe.
- 2 tbsp Butter
- 1 tsp Ginger julienne
- 1-2 Green chilies slit
- 3/4 cup Paneer (cottage cheese) cubed
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder (Kashmiri)
- 1 cup Gravy Base recipe link in notes
- Salt to taste
- 1 tsp Kasoori Methi
- 1 tsp Honey or sugar optional
- 2 tbsp Cream optional
- Ginger julienne and Coriander for garnish
In a pan, heat butter. Add ginger, green chilies and saute for a few seconds.
Now add paneer (cottage cheese), turmeric powder, red chili powder and fry for a minute.
Now add the gravy base. Season with salt and mix well.
Add kasoori methi, honey (optional) to balance the flavors and mix well.
Garnish with cream (if using), ginger and coriander and serve hot with paratha or home made tandoori roti.