Paneer Butter Masala Using Ready Makhani Gravy (QSR/Restaurant Format)

Ingredients (Serves 2–3 portions)

Main:

• Paneer – 200 g (medium cubes)

• Butter – 1 tbsp

• Oil – 1 tsp (prevents butter from burning)

• Ginger-garlic paste – ½ tsp

• Ready Makhani Gravy – 250 g

• Fresh cream – 2 tbsp

• Kasuri methi – ½ tsp (lightly roasted & crushed)

• Kashmiri red chili powder – ½ tsp (for color)

• Garam masala – ¼ tsp

• Salt – to taste (if not present in base)

• Sugar/honey – ½ tsp (to balance flavor)

• Warm water – 60–80 ml (to adjust gravy)

Optional:

• Tomato ketchup – 1 tsp (for slight tangy sweetness)

• Cardamom powder – a pinch (authentic butter masala touch)

For Garnish:

• Fresh cream – 1 tsp

• Coriander – finely chopped

• Paneer slivers – few (optional)

🔥 Cooking Process:

1. Sauté Aromatics:

   • Heat 1 tbsp butter + 1 tsp oil in a pan.

   • Add ½ tsp ginger-garlic paste. Sauté for 20–30 seconds until raw smell fades.

2. Add Makhani Gravy:

   • Pour in 250 g of ready makhani gravy base.

   • Stir well and sauté on low heat for 2–3 minutes.

3. Add Spices & Flavor:

   • Add ½ tsp Kashmiri red chili powder, ¼ tsp garam masala, and a pinch of cardamom powder (optional).

   • Mix in ½ tsp sugar or honey to balance the tang.

   • Add 1 tsp tomato ketchup if desired for enhanced flavor.

4. Adjust Consistency:

   • Add 60–80 ml of warm water to reach a medium-thick consistency ideal for QSR-style presentation.

   • Simmer the gravy for 2–3 minutes on medium flame.

5. Add Paneer:

   • Add paneer cubes gently and cook for 3–4 minutes.

   • The paneer should remain soft yet absorb the curry flavors.

6. Add Cream & Kasuri Methi:

   • Lower heat. Add 2 tbsp fresh cream and ½ tsp crushed kasuri methi.

   • Mix gently to give the curry a rich, smooth finish.

7. Final Touch:

   • Taste and adjust seasoning. Simmer for 1 more minute. Turn off the heat.

🍽️ Final Plating:

• Pour into a deep bowl or kadhai.

• Garnish with 1 tsp cream, coriander, and optional paneer slivers on top.

• Serve with butter naan, kulcha, or veg pulao.