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 |
Restaurant style Paneer Butter Masala |
PANEER BUTTER MASALA RECIPE
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
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
- 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.
- Switch off and let the saute onion base cool down. Grind into a smooth fine paste.
- 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.
- Now the curry should thicken and now add in the tomato ketchup/ sugar and mix into the curry.
- Add the paneer cubes and reduce the place to medium low and let it cook for 3 minutes undisturbed.
- Now you will find the oil separating from the curry switch off add the kasturi methi.
- While serving add in the cream or mix the cream in the pan itself.
Cooks Wisdom
- 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.
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.
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PANEER KOFTA PALAK CURRY
PANEER CIGAR ROLLS
PANEER TAWA MASALA
PANEER MUSHROOM KURMA
PANEER TIKKA
KARAHI PANEER
ACHARI PANEER STUFFED PARATHA
Simply irresistible. Though over here its more of tofu instead of paneer, still, such an amazingly tempting dish.
ReplyDeleteLovely clicks, Cant take my eyes off :)
ReplyDeleteThis is my favourite of all paneer dishes!! Looks so yummy da! Beautiful presentation dear!!
ReplyDeleteFeel like grabbing that bowl and finishing it rite now. Alluring Paneer butter masala.
ReplyDeletepls mention when to add the whole spices after forming it to a paste or grinding it..
ReplyDelete