Paneer Butter Masala Recipe
Deliciouse, Spicy, Finger Leaking
Paneer Butter Masala is a delicious Indian dish
3 - 4 tablespoons Bay leaf
2 tablespoons Oil
250 grams Paneer/Cottage Cheese
1 tablespoons Ginger Paste
1 tablespoons Garlic Paste
1 Bay leaf
2 Green Cardamoms
1/2 teaspoon Peppercorns
2 tablespoons Cashew NutsChopped
2 Medium Onion OnionRoughly Chopped
3 TomatoesRoughly Chopped
1/2 teaspoon Chili Powder
1/2 teaspoon Garam Masala PowderMixture of Indian Spices
1/2 teaspoon Turmeric Powder
1 tablespoons Kasuri MethiFenugreek Dry Leaf
1 tablespoons Fresh Cream
As per taste Salt
1/2 cup Water
Butter Paneer or Paneer Butter Masala is a delicious Indian dish which combines paneer cubes (Cottage cheese) in a buttery and spicy gravy. This popular dish is a vegetarian alternative to butter chicken and very demanding paneer recipe, served in most Indian restaurants. Here is a recipe for perfect restaurant style Paneer Butter Masala for you. This dish can be perfectly served with paratha, naan, or jeera rice.
Take a pan and heat one tbsp of butter and 1 tbsp of oil in it. Keep the flame on medium. Once the oil gets hot, add and whole spices (cinnamon, cloves, Cardamom, bay leaf, and peppercorn) in it and sauté. Once you start getting a pleasant aroma of these spices, add red chillies and garlic-ginger paste in it.
After a minute add chopped onions and few cashews in it. You can sprinkle some salt on it to speed up the process. Cook till onions turn light brown.
Now put in the chopped tomatoes and mix it well. Cook it till this mixture starts leaving oil at the edges. Later, turn off the stove and allow this mixture to cool down a bit.
Take out this mixture in a blender and blend it to make a smooth paste.
In the same pan, add the remaining and heat it on medium flame. Add the blended onion-tomato paste and sauté it for one minute. Add Garam Masala, chilli powder, turmeric powder, salt. Also, add a ½ cup of water in it to make gravy consistency and let it come to boil and simmer on low heat.
Once the oil starts separating slightly, add paneer cubes, and mix it gently.
Take Kasuri methi and crush it properly between your palms. Add this crushed Kasuri methi in the gravy and stir it well.
Now, add cream and mix it well. Let the curry simmer for 2-3 minutes and turn off the flame.
|3 - 4 tablespoons Bay leaf|
|2 tablespoons Oil|
|250 grams Paneer/Cottage Cheese|
|1 tablespoons Ginger Paste|
|1 tablespoons Garlic Paste|
|1 Bay leaf|
|2 Green Cardamoms|
|1/2 teaspoon Peppercorns|
|2 tablespoons Cashew Nuts|
|2 Medium Onion Onion|
|1/2 teaspoon Chili Powder|
|1/2 teaspoon Garam Masala Powder|
|1/2 teaspoon Turmeric Powder|
|1 tablespoons Kasuri Methi|
|1 tablespoons Fresh Cream|
|As per taste Salt|
|1/2 cup Water|