Paneer Butter Masala Recipe: Restaurant-Style Creamy (or Light!) Version You’ll Love

–

Paneer Butter Masala (Rich & Creamy or Light Version)

This is what I make for my kids and they love it, not sure if it can be called Paneer butter masala in the traditional sense LOL

Ingredients

• 2 tbsp oil
• 6 cloves
• 2 small cinnamon sticks
• ½ tsp cumin seeds
• 2 large onions, chopped
• 5 large tomatoes, chopped
• 2 tbsp Badshah chole masala (or similar)
• ½ tsp turmeric powder
• Salt, to taste
• 20 roasted, salted cashews
• 3 green chilies
• ½ cup heavy cream or ½ stick butter (for diet version)
• 250 g Nanak paneer, cut into cubes
• ¼ tsp turmeric powder (for paneer sauté)
• ¼ tsp red chili powder (for paneer sauté)
• Fresh cilantro, for garnish

Instructions

1. Make the masala base.
Heat 2 tbsp oil in a pan. Add cloves, cinnamon sticks, and cumin seeds. Sauté for 30–40 seconds until aromatic.
2. Cook the onions.
Add the chopped onions and sauté until golden brown.
3. Cook the tomatoes.
Add chopped tomatoes and cook until soft and pulpy.
4. Spice it up.
Stir in chole masala, turmeric, salt, and roasted cashews. Cook for 3–4 minutes until spices are well blended.
5. Blend into a smooth gravy.
Allow mixture to cool slightly. Blend with 3 green chilies until smooth. Return to the pan.
6. Make it creamy.
For restaurant-style richness, add heavy cream. For a lighter version, stir in half a stick of butter instead. Simmer 3–4 minutes.
7. Prepare paneer.
In a separate pan, lightly sauté paneer cubes with turmeric, red chili powder, and a pinch of salt. Cook just until golden at the edges.
8. Combine.
Add sautéed paneer to the gravy. Simmer together for 5–10 minutes so flavors meld.
9. Finish & serve.
Garnish with fresh cilantro. Serve hot with naan, roti, or rice.

– 0 –

The Indian American Life