Restaurant Style Paneer Butter Masala With Mother Base Gravy

by Shaheen Ali

Have you ever sat wondering why restaurant food tastes different from home food. In fact i would say that most of the restaurants serve same curry for most of their dishes hence they all taste the same with little halka fulka difference. Its only the paneer butter masala that tastes different from the other curries.

My friend Anisa Arif once shared her amazing Mother Base Gravy recipe with me. As the name calls for itself, the gravy is the mother of seven different recipes. Yes, you heard me right, one mother gravy makes 7 different types of gravies for various dishes both veg and non veg.


In this post i shall be sharing the mother gravy recipe through which i made restaurant style Paneer Butter Masala. You can make this Mother Base Gravy in a large quantity, cool and zip lock it and store in the freezer for months. The Mother base gravy is a blessing to all those who lack time in kitchen due to their busy work schedules. If you have this mother gravy ready at home, you can make seven different delicious dishes in no time.

Print Recipe
RESTAURANT STYLE PANEER BUTTER MASALA WITH MOTHER BASE GRAVY
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
portion
Ingredients
Mother Base Gravy
Paneer Butter Masala
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
portion
Ingredients
Mother Base Gravy
Paneer Butter Masala
Instructions
Mother Base Gravy :
  1. In a non stick pan add oil, add cardamom, cloves & cinnamon sautxe9 for a minute add chopped onions , sautxe9 till golden brown.
  2. Add ginger garlic paste , sautxe9 till the raw smell goes then add tomato paste , cook in slow flame and keep stirring to avoid burning, (this step is very important).
  3. Add cashew & melon paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder and dry fenugreek and red color and cook for another few minutes and the base gravy is ready.
  4. Cool the gravy and make portions and store in air tight containers, label them and freeze.
Paneer Butter Masala :
  1. Heat butter in a wok and fry the paneer cubes and keep aside.
  2. In the remaining butter (add more if required) add bay leaf and 4-5 tbsp of mother base gravy and saute for a while. Now add slit green chilies, dry and crushed kasuri methi and 1 tbsp of cream.
  3. Stir and saute for another 4-6 minutes or till butter starts leaving from sides.
  4. Add water or milk to the gravy as per your required consistency. Try to keep it thick.
  5. Adjust salt and allo it to cook for 5 mins in low flames with lid closed.
  6. Add fried paneer cubes and garnish with chopped coriander and a swirl of cream.
  7. Serve hot with garlic butter naan.
Recipe Notes

If you liked the mother base gravy recipe and the paneer butter masala recipe , then drop in your feedback in comments below.

Thanks for stopping by!

Love : Shaheen

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3 comments

Anupama Ganti May 26, 2016 - 12:27 pm

Will try for sure. My kids love paneer butter masala and i liked the freezing part more . One query though , when i searched for melin seeds in bigbasket it’s showing two options. Watermelon or muskmelon. Which one should we use

Reply
Shaheen Ali May 26, 2016 - 12:46 pm

Thanks Anupama. Yeah I remember how much Amulya loves Paneer butter masala. Just make the mother base gravy and u are sorted. Will soon share more version made using the mother base gravy.

Reply
Shaheen Ali May 26, 2016 - 12:47 pm

Melon seeds can be either watermelon or musk melon. But what we use for the recipes are musk melon seeds which are easily available in any grocery store.

Reply

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