Serves 4
35 min
Paneer Makhani (Paneer Butter Masala) - Restaurant Style
Recipe GLPR7f27ba2887d8f0
A creamy, aromatic Indian curry featuring soft paneer cheese in a rich tomato-based sauce infused with butter, warm spices, and dried fenugreek leaves. This restaurant-style preparation balances tangy tomato, comforting cream, and the distinctive floral notes of kasuri methi for an authentic, indulgent dish.
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Ingredients
¼ cup Dried fenugreek leaves (kasuri methi)
3 tablespoons Butter
15 oz Canned tomato sauce
2 teaspoons Red chili powder
1 teaspoon Cumin powder
1 teaspoon Sugar
to taste Salt
7 oz Paneer cheese, cubed
Heavy cream
¾ cup Water
Directions
Rinse the dried fenugreek leaves and soak them in water for 5 minutes to rehydrate. Drain well and set aside.
Heat 2 tablespoons of butter in a large pan over medium heat until melted and fragrant.
Add the canned tomato sauce to the hot butter and stir to combine.
Stir in the red chili powder, cumin powder, sugar, salt, and the drained kasuri methi. Mix thoroughly to distribute the spices evenly.
Partially cover the pan and simmer on medium heat for 15 minutes, stirring occasionally, until the oil begins to separate and float on the surface of the sauce.
Gently add the paneer cubes to the sauce and stir carefully to coat them evenly.
Pour in the heavy cream and water, stirring well to create a smooth, creamy sauce.
Simmer uncovered for 5–6 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the remaining 1 tablespoon of butter and stir until fully melted and incorporated.
Remove from heat and serve immediately while hot.
