HOW TO MAKE RESTAURANT STYLE PANEER BUTTER MASALA

HOW TO MAKE 

RESTAURANT STYLE

PANEER BUTTER MASALA

PANEER is made from milk by adding lemon juice, vinegar or yogurt in the hot milk. Paneer Butter Masala (also known as Paneer Makhani) is a creamy, sweet dish of paneer, originating from Punjab. It is a simple recipe made from paneer, spices, onion, tomatoes, cashew nuts and butter. It is one of the most popular dish in Indian restaurants and we also ordered this recipe with naan when we visit to restaurants.

We make varieties of dishes from paneer, like - Paneer Butter Masala, Palak Paneer, Matar Paneer, Malai Kofta, Paneer Chilli etc. 

So let us know how to make paneer butter masala.

INGREDIENTS -

 Paneer - 300 grams

Cardamom - 2

Cinnamon - 1 inch stick

Bay Leaves - 2

Red Chilli Powder - 1 tsp

Kashmiri Red Chili Powder - 2 tsp

Garam Masala Powder - 1/2 tsp

Coriander Powder - 2 tsp

Ginger - 1 inch

Garlic - 6

Oil - 2 tbsp

Butter - 2 tbsp + 2 tbsp(for garnishing, optional)

Salt - as per taste

Red Chili 6

Green Chili - 2 (slit)

Cashew Nuts - 18

Tomatoes - 6 (roughly chopped)

Onion - 1 (roughly chopped)

Sugar - 1 to 2 tsp

Kasuri Methi - 1 tsp

Cream - 3 tbsp

PROCEDURE - 

• I use homemade paneer for this recipe. So it is very soft, but if you bought paneer from market ,then heat 2 cups of water in a pan and dip paneer for 15 minutes. Then drain the water and keep the paneer aside.In this way your paneer will soften.

•  Heat 1 tbsp oil in a pan. Add Cardamom, Cinnamon, Bay Leaves and Onion. Fry it till the onion looks translucent. Add Ginger, Garlic and fry for a minute. Add  Red Chili, Cashew nuts, Tomatoes, Salt and 1/2 cup water and cover with lid. Cook for 15 minutes on low flame till tomatoes are soft

• Cool it completely. Remove cinnamon stick and bay leaves and grind it to a smooth paste.

• Heat 2 tbsp Butter and 1 tbsp Oil in a kadhai. Add slitted Green Chili. Slow the burner. Add Kashmiri Red Chili Powder. Mix it. Add onion tomato paste. Mix it properly.Cover and cook for 3 to 4 minutes. Then add Red Chili Powder , Coriander Powder and Garam Masala Powder. Mix it well and cook for 3 to 4 minutes that the gravy turns thicker

• Add Salt, Paneer Cubes, Sugar and Kasuri Methi. Stir well. Cover and cook for 2 minutes. Add 3 tbsp Cream and stir well and cook for 1 minute.

• If you want then add 2 tbsp butter and mix well, so that your Paneer Butter Masala is absolutely taste like restaurant.

• Garnish with fresh cream. Serve Paneer Butter Masala with plain rice, naan roti, paratha as you wish.

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