How to Make Paneer Butter Masala Recipe

Paneer Butter Masala Recipe ( 1 Type )

Restaurant style paneer butter masala recipe made easy with simple cooking, can easily be adapted to no onion and no garlic recipe.

Ingredients:-

1 tbsp. Oil

1 cup cubed onions, 3 medium (optional)

1.5 cups finely chopped tomatoes (3 large)

salt as needed

10 to 12 cashew nuts

1 tsp. coriander powder

½ to ¾ tsp. garam masala powder

½ to ¾ tsp. kashmiri red chilli powder (adjust for best color)

½ tsp. sugar(optional)

1 ½ tbsp. Butter

1 bay leaf

3 green cardamom

1 small cinnamon stick

2 to 3 cloves

1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)

250 grams paneer (2 heaped cups)

½ tsp. kasuri methi

3 tbsp cream( for restaurant style)

few coriander leaves for garnish

Instructions:-

Heat a pan with oil, fry onions until they turn transparent.

Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.

Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat

When the mixture cools, blend it with 1 cup water in a blender to very smooth.

Add butter to the same pan, add dry spices and fry for one to 2 minutes. Add ginger garlic paste and saute well until the raw smell disappears.

Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes or until the gravy thickens. Let the gravy reach the desired consistency before you add paneer.

Add paneer kasuri methi . Stir well and cook for 3 minutes. Can add cream if desired.

Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or coriander leaves.

Notes
you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.

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How to make Paneer Butter Masala Recipe ( 2 Type )

Recreating popular restaurant style Punjabi dishes at home is my second obsession after eggless baking. Other than this I have already shared palak paneer, kadai paneer, dum aloo, khoya kaju, paneer lababdar, veg handi and so on.

I will keep sharing rest till I make all of them. Before making this kind of dishes I refer cookbooks, Sanjeevji’s and Tarlaji’s website and I come up with the recipe or ingredients proportion which suits my taste. I do make couple of time, after making required changes I share it here. And trust me all of them tastes fantastic and delicious.

INGREDIENTS

To saute and grind into gravy:

• Oil - 2 teaspoons
• Onion - 1 cup or 1 medium, chopped roughly
• Cashew nuts - 7-8 or 2 tablespoons broken
• Tomato - 1 cup or 2 small, chopped
• Turmeric powder - ⅛ teaspoon
• Coriander powder - 1 ½ teaspoons
• Red chili powder - 1 ½ teaspoons
• Salt - to taste

For Curry:

• Butter - 2 tablespoons
• Oil - 1 tablespoon
• Cloves - 2
• Green cardamom - 1
• Cinnamon stick - ½ inch piece
• Bay leaf - 1
• Ginger paste or freshly grated - 1 teaspoon
• Garlic paste or freshly grated - 1 teaspoon
• Cardamom powder - ¼ teaspoon
• kashmiri red chili powder - 2 to 3 teaspoons
• Water - 1 cup
• Paneer - 7 oz or 200 grams, cut into pieces
• Kasoori methi (dried fenugreek leaves) - 1 teaspoon, crushed
• Heavy whipping cream or malai - 3-4 tablespoons

INSTRUCTIONS

1. Heat 2 teaspoons of oil in a pan on medium heat. Once hot add chopped onions, sprinkle some salt to speed up the process. Cook till onions are translucent and light brown in color.
2. Add cashew nuts and saute for 2 minutes or till it is roasted and browned.
3. Add chopped tomatoes and mix well. Cook till tomatoes are soft.
4. Add turmeric powder, coriander powder and red chili powder.
5. Mix well and cook for a minute. Turn off the stove, let it cool down a bit and make smooth paste into blender or grinder.
6. Now wipe out the pan using paper napkin to clean it. In the same pan heat the butter and oil on medium heat.
7. Add whole spices (cinnamon, cloves, cardamom and bay leaf). Saute for a minute or till you get nice aroma of spices.
8. Add ginger and garlic paste. Cook for a minute or till the raw smell goes away.
9. Add prepared onion-tomato paste and add remaining salt. Cook till all the moisture evaporates and it becomes like a thick paste. Do stir to make sure that it is not sticking to the bottom of the pan.
10. Add kashmiri red chili powder for color and green cardamom powder. In photo it looks a lot, but trust me kashmiri chili powder is not spicy at all and it gives nice red color. Mix well and cook for a minute.
11. Then add water to make gravy consistency.
12. Let it come to a boil and simmer for 3-4 minutes on low-medium heat.
13. Add kasoori methi. Do crush between your palm before adding, so it releases its flavor. Stir well.
14. Add paneer cubes and mix gently.
15. Lastly add cream. Stir and let it simmer for 2 minutes, so paneer gets heat up.
16. Turn off the stove and it is ready to serve.

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