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How to Make Paneer Butter Masala at Home
Paneer Butter Masala—the crown jewel of every Indian restaurant menu. But let’s be honest—who needs a restaurant when you can whip up restaurant-style paneer butter masala right in your own kitchen? This creamy paneer recipe is rich, buttery, and packed with aromatic KPG spices. Whether you're an amateur cook, a spice enthusiast, or just someone who gets excited about Indian paneer curry, this guide is for you.
Ingredients
For the Gravy:
* 2 tbsp butter
* 1 tbsp oil (to stop the butter from burning)
* 1 tsp cumin seeds
* 2 onions, chopped
* 3 tomatoes, pureed (or crushed aggressively)
* 8-10 cashews (for that royal touch)
* 2 tsp KPG Shahi Paneer Masala
(because magic needs the right potion)
* 1 tsp KPG Garam Masala
* 1 tsp KPG Guntur Red Chili powder (adjust as per your spice tolerance)
* ½ tsp KPG Selam turmeric powder
* 1 tsp salt (or as much as your heart desires)
* ½ cup fresh cream (if you're feeling indulgent)
For the Star Attraction:* 250g paneer, cubed (soft, fresh, and non-negotiable)
* 1 tsp KPG Kasuri Methi (crushed between your palms for maximum effect)
How to Make Paneer Butter Masala at Home
Step 1: The Gravy That Steals the Show
* Heat butter and oil in a pan. Add cumin seeds and let them dance around for a few seconds.
* Add chopped onions and sauté until golden brown.
* Throw in the cashews and give them a little fry. This makes the gravy extra creamy.
* Pour in the tomato puree, and cook until the oil starts separating.
* Time for the KPG Masale! Add Paneer Masala, Garam Masala, chili powder, turmeric, and salt. Stir like your life depends on it.
Step 2: The Creamy Transformation
* Once the spices are well mixed, blend everything into a smooth paste.
* Return the paste to the pan, add fresh cream, and stir until it looks restaurant-worthy.
Step 3: The Paneer Power Move
* Gently add the paneer cubes and mix them like you’re tucking them into a cozy gravy blanket.
* Sprinkle KPG Kasuri Methi for that signature North Indian flavor.
* Let it simmer for 5 minutes. Congratulations, you just made restaurant-style paneer butter masala!
The Grand Finale: Serve Like a Pro
* Pair with hot naan or fluffy jeera rice.
* Garnish with fresh coriander, a drizzle of cream, and a smug smile because you did it!
Final Thoughts (A Love Letter to Paneer Butter Masala)
This creamy paneer recipe is proof that good food doesn’t need a reservation—it just needs the right spices! So, whether you’re cooking for yourself, impressing guests, or bribing your roommate for favors, this Indian paneer curry will never let you down.
And remember, if anyone asks why it tastes better than the restaurant version, just say “It’s the KPG Masala magic.”
Happy cooking, spice lovers!
