Paneer Butter Masala Recipe

Paneer Butter Masala Recipe-Restaurant style

Prep Time:15 minsCook Time:25 minsServes:3-4Recipe Category:Side dish-Paneer RecipesRecipe Cuisine:PunjabiAuthor:Padhu Sankar

Ingredients needed

Onion -2Tomato puree - 1 cupGinger garlic paste-1 tbspPaneer - 200 grams (I used home made paneer)Cashew nuts -2 tbspKasuri Methi -3/4 tsp (dry fenugreek leaves)Salt as required

Spice Powder

Garam masala powder - 1 tspCoriander powder - 2 tspChilli Powder - 3/4 tspTurmeric powder - 1/4 tsp

For the seasoning

Butter- 2 tbsp + Oil-1 tbsp Cinnamon -1 inch piece Cloves- 2 Cardamom -1

For Garnishing

Fresh cream - 1/4 cup (dairy cream)Finely chopped coriander leaves

Preparation

Making paneer butter masala is a breeze if you keep all the 4 paste ready.

Onion Paste-Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water completely and grind it to a paste.

Tomato puree-Blanch tomatoes- (ie) put the tomatoes in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.

Cashew nut paste- Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste.

KeepGinger garlic pasteready -1 tbsp

Cut paneer into cubes. I usedhomemade paneer.

Method

Heat 2 tbsp butter +1 tbsp oil, add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.

Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.

Then add tomato puree and all the spice powder mentioned under spice powder.

Cook until the raw smell of the tomato goes and it starts leaving oil.

Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.

Add the paneer cubes to the cooked tomato paste.

Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.

Garnish with fresh cream and serve with pulao or roti or chapati.

Hope you found it easy. So next time you can prepare restaurant style paneer butter masala at home itself and win the appreciation of family members.

Important tips for beginners

You have to brown the onions or onion paste well. Do not add tomato paste before that.

Do not add water without cooking the tomatoes well. You have to cook till the tomatoes starts leaving oil, only then, you should add water.

Adjust water according to the consistency required.

The above tips are common for most of the Punjabi subzi/ side dishes.

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Paneer in Cashew Sauce ( Shahi Paneer)Translate this page into your language:

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The literal translation of Shahi Paneer is Royal Paneer which is very appropriate name for this dish, fit for a king. Paneer, a home made cheese, is accompanied with a rich and creamy sauce made from cashews. Try this delectable and flavorful Indian dish which is a restaurant favorite.

Ingredients:Paneer 14oz block (home-made or store bought), cubedOil 3 tbspOnions 2 small, finely coppedTomato Sauce 1, 8oz canGarlic 3 cloves, finely choppedGinger 1 tbsp, gratedGreen Chili to taste, finely choppedCumin Powder 2 tspCoriander Powder 2 tspGaram Masala 2 tspCashew Pieces cupMilk- 1 cupWater 1 1/2 cupSugar 1 tbspSalt to tasteCilantro 5 sprigs, finely chopped for garnishingMethod:1. Soak cashews in milk for about 15 min or until ready to use.2. Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat.3. Add Onions and fry until they start to dry out.4. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes.5. Add Tomato Sauce, stir well and cook until oil separates..6. While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth.7. Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and GaramMasala mix well.8. Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.9. Add Water, Salt and Sugar and bring to boil.10. While waiting for the gravy to boil, saut cubed Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.11. Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.12. Once gravy comes to a boil, add in Paneer and mix.13. Garnish with fresh cilantro or with additional broken cashews.14. Serves 6.Tips:1. Paneer is very delicate. Take care to handle it gently or it will break up very easily.2. If you like thicker or thinner gravy, adjust the amount of water.