Restaurant Style Paneer Butter Masala (पनीर बटर मसाला) – Creamy Mughlai Delight for Home Cooks

MaBapu Foods 🔥 Restaurant Style Paneer Butter Masala (पनीर बटर मसाला) – Creamy Mughlai Delight for Home Cooks MF by Mabapu Foods ↑ Swipe to start cooking Jump to section

Recipe Details Before you light the stove… ⏱️ 20 min Prep Time 🔥 25 min Cook Time 🍽️ 4 Servings ⭐ 5.0 Rating / 5 MABAPU TM Vegetarian (Veg) Healthy Diet

What you'll need Fresh from the market 250 gram 250 g Paneer (पनीर), cut into 1½‑inch cubes 2 tablespoon 2 tbsp Pure Desi Cow Ghee (शुद्ध देसी घी) 1 tablespoon 1 tbsp Unsalted Butter (मक्खन) 1 1 large Onion, finely chopped (प्याज़) 2 teaspoon 2 tsp Ginger‑Garlic Paste (अदरक‑लहसुन पेस्ट) 300 gram 300 g Tomato Puree (टमाटर प्यूरी) 0.25 cup ¼ cup Cashew Paste (काजू पेस्ट) – soak ¼ cup cashews, blend with ¼ cup water 1 teaspoon 1 tsp Kashmiri Red Chili Powder (लाल मिर्च पाउडर) – for colour, not heat +8 more in the full recipe ↗

MaBapu Foods Jump to a section Ingredients Instructions Nutrition Full recipe

01 Step Phase 1: Preparation & Setup Gather all ingredients, measure precisely, and keep them within arm’s reach. Set a heavy‑bottomed pan on **Medium Flame / Madhyam Aanch** – you should hear a gentle sizzle when a few drops of water hi...

02 Step Phase 1: Preparation & Setup Soak ¼ cup raw cashews in warm water for 10 minutes, then drain and blend with ¼ cup fresh water to a smooth paste. The paste should be glossy, not grainy – a visual cue of proper blending.

03 Step Phase 1: Preparation & Setup Cube the paneer and set aside on a plate. If using store‑bought paneer, pat it dry with a kitchen towel to avoid excess water later – tactile dryness is key.

04 Step Phase 2: Sautéing & Tempering Add 2 tbsp ghee and 1 tbsp butter to the pan on **High Flame / Tez Aanch**. Wait until the butter foams and the ghee begins to shimmer – you’ll hear a soft crackling sound and see tiny bubbles racing...

05 Step Phase 2: Sautéing & Tempering Drop the finely chopped onion. Stir continuously; after 3‑4 minutes the onions will turn translucent and start to turn golden at the edges, releasing a sweet caramel aroma – a clear sensory cue to mov...

06 Step Phase 2: Sautéing & Tempering Stir in 2 tsp ginger‑garlic paste. Cook for 1 minute on **Medium Flame / Madhyam Aanch** until the raw pungency disappears and a fragrant, slightly nutty aroma fills the kitchen – you’ll notice a fain...

07 Step Phase 3: Simmering & Sauce Pour in 300 g tomato puree, ½ tsp turmeric, and 1 tsp Kashmiri red chili powder. Increase to **High Flame / Tez Aanch** and stir. As the mixture bubbles, you’ll see the oil (rogān) start to separate a...

08 Step Phase 3: Simmering & Sauce Add the cashew paste, 1 tsp garam masala, and a pinch of sugar. Reduce to **Low Flame / Dheemi Aanch** and let the gravy simmer for 5‑6 minutes. The sauce should thicken to a velvety consistency, coat...

Per Serving Nutrition Breakdown 1 bowl (approximately 200g) 485.00 Calories per serving 14.20g Protein 18.50g Carbs 38.50g Fat Fiber 3.20g Sugar 12.80g Sodium 310.00mg Cholesterol 48.00mg

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