Panner Butter Masala


Panner Butter masala, Really a chaalanging recipe.. i tried it many times for roti.. mostly i do this for dinner that i found very difficult to take a main picture.. this time properly in the plan to catch the main picture, started doing this by little early..
This restaurant style masala taste really great and rich with all the ingredients.. This creamy curry was a heavenly combo with Naan/Roti… When ever we go to restaurant Joe Will order some butter masala for me.. I’m not a good fan of spicy hot food.. since the butter masala had a sweet flavor with mild spice level.. happily i go dig the masala. mostly that will be butter chicken masala… if you want to taste the real butter masala, go with punjabi restaurant, they had the traditional touch in taste.. here the preparation took a little more.. Learn this Creamy Rich masala, and let me know how it turned for you…
Panner Butter Masala Restaurant Style
Prep Time: 15 mins | Cook time: 30 mins | Serves: 2 nos
Ingredients
Panner | 200 gms |
Onion | 1 nos |
Tomato | 2 nos medium sized |
Ginger Garlic paste | 2 tsp |
Butter | 2 tsp |
Oil | 1 tsp |
Cashew nut | 6-8 nos |
Milk | 1/4 cup |
Cream | 2 tsp |
Salt | as needed |
Ingredients to mix masala
Chillie Powder | 1/2 tsp |
Coriander Powder | 1 tsp |
Graham masala | 1/4 tsp |
Dried Kasoori methi | 1/4 tsp |
Tomato Ketchup | 1 tsp |
Milk | 1/2 cup |
Method
1. Heat the milk to warm, soak the cashew nuts to the warm milk.. soak this for 10-15 mins, grind it to a smooth paste and set aside..











Notes
- Don’t add the milk directly from refrigerator, it may cuddle..
- When frying panner don’t keep the flame to high, panner will go rubbery if it over cooked.. to make the panner soft, i mention the step with low flame…
- Adding green chili is optional.. since i added more milk, cream, cashew paste.. i thought it’ll be in sweet taste.. so i added the green chili for a flavor.

looks very delicious …yummy!
delicious Paneer Butter Masala…
awesoem popular dish to have any time..