Paneer Butter Masala Recipe | How to make Restaurant style Paneer Butter Masala


Paneer Butter Masala Recipe
Paneer Butter Masala Recipe

Paneer Butter Masala is one of the most devoured recipe by most Indians, especially for the pure vegetarians and the non-vegetarians who want to have a vegetarian option. Like most Indians I love paneer recipes and especially Paneer butter masala. I have had so many requests to make this Paneer Butter Masala but it took me such a long time to post the recipe on my blog. The reason being I have tried so many variations but still I can say I was not satisfied with the taste to call it a restaurant style Paneer butter masala. I have played with techniques, ingredients, method of cooking and so on. But I recently discovered one technique that works great every time. So hence sharing a fail proof recipe that is sure to entice your taste-buds asking for more. The best accompaniment to Paneer Butter Masala is naan, kulcha, romali roti and jeera rice. 





How to make Restaurant style Paneer Butter Masala
How to make Restaurant style Paneer Butter Masala

How to make Restaurant style Paneer Butter Masala
Restaurant style Paneer Butter Masala



PANEER BUTTER MASALA RECIPE


Image      Paneer Butter Masala is a rich flavorful curry that goes well
      with Indian flat bread like naan, roti or rice. Try out this             flavorful curry at home with the restaurant taste.

     Author : Priya Ranjit

     Recipe Source : Own



Category

Indian
Prep Time

15 mins
Cook Time

15 mins
Total Time

30 mins
Serves

2 people

Serve with

roti or naan





     Ingredients

     To Saute & Grind


     Butter - 1 tbsp

     Oil - 1 tbsp
     Bay leaf - 1 
     Cinnamon sticks - 1, 2" piece
     Cardamom pods - 3 
     Cloves - 3 
     Cumin seeds - 1/2 tsp
     Kashmiri red chilli whole - 2 
     Poppy seeds / khus khus - 1 tbsp (or use cashew pieces 1 tbsp)
     Onion - 1 large chopped
     Tomato - 2 large chopped

     For the curry

     
     Paneer - 250 gms cut into cubes
     Butter - 2 tbsp 
     Cumin seeds - 1/2 tsp
     Ground masala base (from the saute & grind)
     Red chilli powder - 1/2 tsp
     Turmeric powder - 1/4 tsp
     Tomato Ketchup - 1 and 1/2 tbsp (or use sugar 1/2 tsp)
     Kashturi Methi - 2 tsp heaped crushed
     Salt  - to taste
     Fresh cream - 2 tbsp
 
      Method
  1. In a large wide pan melt butter, oil and add the whole spices - bay leaf, cinnamon, cardamom, cloves, cumin, kashmiri red chilli, poppy seeds and saute for few seconds until the aroma comes. Add in the onions and saute for 3-4 minutes until well cooked and transparent. You can cover the pan with a lid for it to cook faster. Tip in the tomatoes and cook covered for 3-4 minutes until mushy.
  2. Switch off and let the saute onion base cool down. Grind into a smooth fine paste.
  3. In the same pan add the remaining butter and once melted add cumin seeds once they sizzle, tip in the ground base and along with 1 cup water. Add the spices - turmeric, red chilli powder and cook covered for 4-5 minutes.
  4. Now the curry should thicken and now add in the tomato ketchup/ sugar and mix into the curry.
  5. Add the paneer cubes and reduce the place to medium low and let it cook for 3 minutes undisturbed. 
  6. Now you will find the oil separating from the curry switch off add the kasturi methi. 
  7. While serving add in the cream or mix the cream in the pan itself. 

      Cooks Wisdom

      Tip 1
  1. I used poppy seeds, you can use cashews or both for a richer curry. Ketchup adds to the color and taste of the curry if you don't want to use ketchup use sugar instead, it cuts the spiciness of the dish.     
      Tip 2

      2. Use kashmiri chilli or kashmiri red chilli powder for a good color to the curry. In 
          restaurants they use food color to make the dish look more colorful this can be             skipped.

       Tip 3

      3. There is no need to fry the panner, just adding raw paneer to the curry and                     letting it boil will make the paneer get cooked evenly. Sometimes frying the 
          paneer makes it break and get hardened.



RELATED RECIPES

PANEER CUTLET
PANEER KOFTA
PANEER KOFTA PALAK CURRY
PANEER CIGAR ROLLS
PANEER TAWA MASALA
PANEER MUSHROOM KURMA
PANEER TIKKA
KARAHI PANEER 
ACHARI PANEER STUFFED PARATHA

4 comments:

  1. Simply irresistible. Though over here its more of tofu instead of paneer, still, such an amazingly tempting dish.

    ReplyDelete
  2. This is my favourite of all paneer dishes!! Looks so yummy da! Beautiful presentation dear!!

    ReplyDelete
  3. Feel like grabbing that bowl and finishing it rite now. Alluring Paneer butter masala.

    ReplyDelete

Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)gmail.com

Love,
Priya Ranjit

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