How to Make Restaurant-Style Butter Masala Premix at Home

The rich and creamy taste of restaurant-style paneer butter masala and rich gravies is loved by everyone. However, when we try to make them at home, we often miss that distinct flavor because of a special spice blend used in commercial kitchens. Instead of buying expensive ready-made mixes from the market, you can easily prepare a homemade butter masala premix that will elevate your everyday boring vegetables into party-style dishes.

This premix requires a mix of whole spices, cashews, and some powdered ingredients. Once prepared, you can use it for paneer butter masala, rich gravies, and mixed vegetables, saving you the hassle of measuring individual spices every time.

Ingredients and Method to Make Butter Masala Premix

First, heat a pan on a low flame. Add whole coriander, cumin, star anise, black cardamom, cloves, green cardamom, mace, cinnamon, and dry red chillies. Roast all the spices lightly for a few minutes, making sure not to burn them. Add kasuri methi and roast for a little longer until aromatic. Turn off the heat and let the spices cool completely.

Once cooled, add garlic powder, onion powder, Kashmiri red chilli powder, turmeric, salt, milk powder, cashews, and sugar. Grind everything together into a fine powder. Store the prepared mix in a clean, airtight, and completely dry jar.

Storage and Usage Tips

Due to the presence of cashews and milk powder in the premix, it must be protected from moisture. Always use a dry spoon and seal the jar tightly after each use. To use it, simply sauté the premix with tomato puree and butter to instantly create a rich, restaurant-style gravy base for your favorite dishes.