Paneer Butter Masala Recipe
Paneer Butter Masala Recipe. A delicious and creamy restaurant style gravy made with onion tomato based gravy and Paneer (Indian Cottage Cheese).
Paneer Butter Masala recipe again? Yes, your are right! This is my second version of Paneer Butter Masala. My mom tried out this recipe from here, and said it came out so well. I then tried it out at home, and it was equivalent to the restaurant made ones. Gj and I loved it. I need to thank my mom for sharing this delicious recipe.
My other version Restaurant Style Paneer Butter Masala also tastes like restaurant made ones. The difference between the two is my first version is damn easy and we use only tomatoes. In this version, we use less tomatoes and onions.
For parties, this version is the best. For nuclear family, I think my first version of Restaurant Style Paneer Butter Masala is the best. Many of my friends wrote to me that you liked my first version very much. Hope you like this version too.
Paneer (Cubes) – 1 Cup
Onion – 1 no.
Tomatoes – 2 nos.
Fresh Cream – 1 Tablespoon
Cashew Nut Paste – 4 tablespoon
Ginger Garlic Paste – 2 teaspoon
Turmeric Powder – 1/2 teaspoon
Kashmiri Red Chilli Powder – 2 teaspoon
Coriander Powder – 2 teaspoon
Garam Masala Powder – 1/2 teaspoon
Cardamom – 3 nos.
Cloves – 6 nos.
Cinnamon – 2 nos.
Bay Leaves – 2 nos.
Kasoori Methi (crushed) – 2 teaspoon
Butter – 3 tablespoon
Sugar – as required
Salt – as required
Oil – 3 tablespoons
Coriander Leaves (chopped) – 1 sprig
Fresh Cream – 1 tablespoon
Butter – 1 tablespoon
Note. The ingredients shown will vary with the original quantity.
1. Heat 2 tablespoon of oil in a pan. Fry the paneer pieces till they become golden brown in color. Switch off and then soak them in warm water so that they become soft.2. Boil water and add onion in it. After 2 minutes, remove the onion and show the onion under the cold water. Once it cools down, grind it to a smooth paste. Set it aside. Repeat the same procedure for tomatoes too.
3. Boil water and add tomatoes in it. After 3 minutes, remove the tomatoes and show the tomatoes under the cold water. Once it cools down, grind it to a smooth paste. Set it aside.4. Heat 3 tablespoon of butter, and then add cardamom, cloves, cinnamon, and bay leaves. When it crackles, add the onion paste.
5. After a minute or so, add the Ginger Garlic Paste. Saute for two minutes until raw smell goes away. Then add turmeric powder, kashmiri red chili powder, coriander powder, and garam masala powder. Stir well and cook for a minute or so. 6. Now add salt and sugar. Give a quick stir.7. Then add the tomato paste. Cook on high flame till the oil leaves the masala. Add the cream and kasoori methi. Stir well. Cover the pan and cook over low flame for 1-2 minutes. Add water if desired.
8. Now add the soaked paneer pieces. Cover it again and cook on simmer for three minutes so that the juice of the gravy can get inside the paneer. Finally add chopped coriander leaves. Garnish it with fresh cream and butter.
Now, Paneer Butter Masala is ready! Serve hot with Rice or Rotis
Paneer Butter Masala Recipe below: