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We hope you got benefit from reading it, now let’s go back to paneer butter masala (restaurant style) recipe. To cook paneer butter masala (restaurant style) you need 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Paneer Butter Masala (Restaurant style):

1. Use Paneer Cubes
2. Use Cinnamon (Dalchini)
3. Use green chilli (as per your choice)
4. Take ginger
5. You need garlic cloves
6. Take butter
7. Prepare turmeric powder
8. You need kashmiri red chilli powder
9. Provide garam masla
10. Prepare coriander powder
11. Take Kasoori methi (optional)
12. You need salt
13. You need cashews (already soaked before 1 hour)
14. Prepare big roughly chopped red tomatoes
15. Get whipped cream (homemade or amul / any other brand)
16. Provide dry fenugreek leaves (Kasoori methi) (it is optional)

Instructions to make Paneer Butter Masala (Restaurant style):

1. Heat a Pan, Keep the flame to a low or medium-low. Add 1 tsp butter in pan. Add Cinnamon (dalchini), green chilli, garlic and ginger. Fry for 8 to 10 seconds till the raw aroma of the ginger-garlic disappears. Add all roughly chopped tomatoes and saute for half minute. Turn off the gas and rest for 1-2 minutes until it cools down. After 2 minutes take all in a blender and blend to a smooth tomato puree. Don’t add any water while blending the tomatoes. Keep aside.
2. Now, drain the water of soaked cashews and add all cashews in the same blender. Also, add 2 to 3 tablespoons fresh water or as required. - Grind to a smooth paste without any tiny bits or pieces of cashews. - Remove the cashew paste in a bowl and keep aside.
3. Heat a thick bottomed pan and 2 tbsp butter. keep the pan on a low flame. Add kashmiri red chilli powder for good colour. Mix it very well with the butter. Pour the prepared tomato puree. Be careful while adding the puree as it may splutter. Mix it very well. - Begin to cook the tomato puree on a low to medium flame. Stir at intervals. - The tomato puree mixture will start simmering. Do stir at intervals. - Simmer the puree for 5 to 6 minutes.
4. Add turmeric powder and coriander powder. - Mix well and continue to stir and saute the tomato puree. Saute till the butter starts leaving the sides of the pan and the entire tomato puree mixture comes together as a whole. It will take approx 3-4 minutes.
5. Now mix the cream and cashew paste very well with the cooked tomato puree and continue to stir and saute on a low to medium-low flame. Stir non-stop after adding cream & cashew paste. - Saute till the cream & cashew paste is cooked and again the oil will start to leave the sides of the masala. it will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep on stirring non-stop.
6. Next add 1.5 cups water. - Mix the water very well with the tomato-cashew creamy masala. If there are lumps of the tomato-cashew masala, then break with a spoon. You can even use a wired whisk for mixing.
7. Let the curry simmer and come to a boil. Stir occasionally. - After 2 minutes, add garam masala and salt. The curry will also begin to thicken. - Mix very well and simmer for a minute.
8. After the gravy thickens to your desired consistency, then add the paneer cubes. - Stir and mix the paneer cubes gently in the gravy. - Now add 1 teaspoon crushed kasuri methi leaves. - Addition of crushed kasuri methi gives a restaurant flavor. (Kasuri methi is optional and can be skipped.)
9. Now add 1 to 2 tablespoons of whipped cream. - Stir gently but well and switch off the flame. - Restaurant Style Paneer Butter Masala is ready to eat.
10. Serve paneer butter masala hot garnished with 1 to 2 tablespoons of chopped coriander leaves. You can also drizzle some cream or dot with butter while serving.

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