Restaurant Style Paneer Butter Masala
Paneer butter masala is one of the most popular paneer recipes that tops the Indian cuisine list. Made to perfection keeping the right amount of spices and cream in mind, this paneer butter masala recipe goes well with Indian breads. With its mildly sweet and spicy taste with the goodness of fresh cream and butter, the moist paneer becomes a cherry on the top of the cake for this recipe.
Being a famous curry recipe for most vegetarians, you would certainly want to get your hands on this delicious paneer butter masala recipe.
Ingredients:
- 250 gms paneer or tofu
- 2 medium onions (finely chopped)
- 1 ½ tsp chopped ginger
- 3-4 garlic cloves
- 3 medium tomatoes
- 6-8 cashew nuts ( preferred to soak them in water for 15 minutes)
- 1 small bay leaf
- 2 green chillies ( slit lengthwise)
- ½ cup full fat milk
- 2 tsp kasuri methi
- ½ tsp garam masala powder
- 1 tbsp coriander powder
- 1 tsp red chilli powder/ add to taste
- 2 tbsp fresh cream
- 2 tbsp butter
- 2 tbsp Doctor’s Choice Sunflower Cooking Oil
- Salt to taste
Method:
- Start with taking out the paneer. If using frozen paneer, firstly defrost the same.
- Grind two chopped medium onions, 1 ½ chopped ginger and 3-4 garlic in a grinder and grind to a paste. Further grind 6-8 cashews with 2 tbsp water to make a fine nut paste. Make the tomato puree by crushing 3 medium tomatoes in a blender. Note– You can also blanch the tomatoes before making the puree for better visible results.
- Heat 2 tbsp of Doctor’s Choice sunflower cooking oil with 2 tbsp butter in a non-stick pan. Heat over a medium frame. Add the onion paste and 1 bay leaf and saute until the onion paste turns light brown. Saute for approx 4-5 minutes.
- Add 2 green chillies, 1 tsp red chilli powder, and saute for 30-40 seconds.Further add the cashew nut paste.
- Stir and cook the paneer butter masala ingredients for 2 minutes.
- Add tomato puree and cook until oil begins to separate from the puree. This process takes over 3-4 minutes.
- Add 1 tbsp coriander powder and ½ tsp garam masala powder and mix it well.
- Add ½ cup milk, ½ cup water and salt, mix well until the oil comes to the surface for 4-5 minutes.
- Add 250 gms paneer cubes, 2 tsp kasuri methi and cook for approx 2 mins.
- Add 2 tbsp fresh cream.
- Turn the flame off and mix properly.
- Garnish this deliciously prepared butter paneer masala recipe with a small cube of butter. Relish with baked kulcha Indian Bread.
