Paneer Butter Masala | पनीर बटर मसाला | Restaurant Style Paneer Butter Masala Recipe

🍛 Paneer Butter Masala | पनीर बटर मसाला | Restaurant Style Paneer Butter Masala Recipe Welcome to Shyamal's Rasoi! 👩‍🍳 In this video, I'll show you how to make a rich, creamy, and delicious Restaurant Style Paneer Butter Masala at home using simple ingredients. This classic North Indian curry is made with fresh paneer, onions, tomatoes, cashew paste, butter, fresh cream, and aromatic spices to create a smooth, flavorful gravy just like your favorite restaurant. Tip: I have soaked 100 g cashews in hot water for 30 minutes and blended them into a smooth paste. This cashew paste is added to the gravy after adding the hot water, giving the curry its rich and creamy texture. This Paneer Butter Masala pairs perfectly with Butter Naan, Garlic Naan, Chapati, Tandoori Roti, Jeera Rice, or Plain Basmati Rice. If you enjoyed this recipe, please: 👍 Like this video 💬 Comment your feedback 📤 Share it with your family and friends 🔔 Subscribe to Shyamal's Rasoi for more delicious Indian recipes! 🛒 Ingredients 500 g Paneer (cubed) 5 large onions, finely chopped 4 large tomatoes, finely chopped 100 g cashews, soaked in hot water for 30 minutes and blended into a smooth paste 2 tbsp ginger-garlic paste 4 tbsp butter 8 tbsp fresh cream (malai) 4 tbsp red chilli powder (adjust to taste) 1 tsp turmeric powder (haldi) 3 tbsp coriander powder (dhania powder) ¼ tsp cumin seeds (jeera) 2 tsp garam masala (plus 2 tsp at the end) Fresh coriander leaves, chopped Salt to taste 2 tsp sugar (optional) Kasuri methi (optional) Oil for cooking 2–2½ glasses hot water (as needed) 👩‍🍳 Method Heat a large kadhai and add oil. Once the oil is hot, add the cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and cook until the raw smell disappears. Add the chopped tomatoes along with a little salt and cook until the tomatoes become soft. Add the red chilli powder, turmeric powder, and coriander powder. Mix well and cook the masala for a few minutes. Pour in one glass of hot water, stir well, bring it to a boil, and cook for about 5 minutes. Add another glass of hot water and mix well. Add the prepared cashew paste and cook for 2–3 minutes, stirring continuously. Add the butter followed by the fresh cream and mix well. Add the garam masala and stir. Add the paneer cubes and gently mix them into the gravy. If the gravy is too thick, add about half a glass of hot water to adjust the consistency. Add 2 teaspoons sugar (optional) and mix well. Add chopped coriander leaves. Finally, sprinkle another 2 teaspoons of garam masala. If desired, crush and add Kasuri Methi for an authentic restaurant-style flavor. Simmer for another 2–3 minutes. Your delicious Restaurant Style Paneer Butter Masala is now ready to serve! 🍽️ Serving Suggestions Serve hot with: Butter Naan Garlic Naan Chapati Tandoori Roti Jeera Rice Plain Basmati Rice Veg Pulao Don't forget to Like 👍 | Share 📤 | Comment 💬 | Subscribe 🔔 Thank you for watching and supporting Shyamal's Rasoi! ❤️ #PaneerButterMasala #PaneerRecipe #RestaurantStylePaneer #IndianRecipes #NorthIndianFood #VegetarianRecipes #PaneerCurry #ButterPaneer #HomeCooking #EasyRecipes #ShyamalsRasoi #PaneerMasala #IndianCooking #FoodRecipes #CookingChannel