Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, paneer butter masala. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Paneer butter masala recipe - Learn to make the best restaurant style paneer butter masala at home. Years ago, I found this best paneer butter masala recipe in one of the cookbooks in a library. Paneer Butter Masala is one of India's most popular paneer recipe.
Paneer butter masala is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Paneer butter masala is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook paneer butter masala using 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Paneer butter masala:
- Make ready 250 gms Paneer (or Tofu), cut into 1-inch cubes
- Prepare 2 medium Onions, finely chopped
- Prepare 1 1/2 teaspoons chopped Ginger
- Get 3-4 Garlic Cloves
- Make ready 3 medium Tomatoes
- Take 6-8 Cashew Nuts, soaked in water for 15 minutes
- Make ready 1 small piece of Bay Leaf
- Take 2 Green Chillies, slit lengthwise
- Get 1/2 cup Full Fat Milk
- Get 2 teaspoons Kasuri Methi (dry fenugreek leaves)
- Take 1/2 teaspoon Garam Masala Powder
- Make ready 1 tablespoon Coriander Powder
- Get 1 teaspoon or to taste Red Chilli Powder
- Prepare 2 tablespoons Fresh Cream (or homemade malai)
- Take 2 tablespoons Butter
- Get 2 tablespoons Oil
- Get to taste Salt
Just in case you are wondering, paneer butter masala is also known as paneer makhani. Punjabi paneer butter masala is one of the most popular paneer recipes in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile. Paneer Butter Masala or Butter Paneer is a traditional Punjabi recipe in which soft pieces of Paneer are cooked in rich creamy butter & tomato gravy.
Steps to make Paneer butter masala:
- If you are using frozen paneer cubes, then defrost them.
- Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
- Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
- Add green chilli and red chilli powder and sauté for 30-40 seconds. Add cashew nut paste.
- Stir and cook for 2-minutes.
- Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
- Add coriander powder and garam masala powder and mix well.
- Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.
- Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
- Add fresh cream.
- Mix properly and turn off the flame.
- Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.
Paneer is a type of fresh cheese common in Indian. Paneer butter masala restaurant-style recipe, step by step, using fresh paneer (or replace with tofu) and cream with other spices. A perfect, rich, decadent side dish for weekends and special occasions. Paneer butter masala recipe with step by step pictures. Side dish for roti, chapati, naan, kulcha, mild pulao.
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