Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, paneer butter masala (restaurant style). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Paneer butter masala made in restaurant style. Isn't it fun to recreate restaurant style dishes 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 (Restaurant style) is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Paneer Butter Masala (Restaurant style) is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have paneer butter masala (restaurant style) using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Paneer Butter Masala (Restaurant style):
- Prepare Paneer Cubes
- Get Cinnamon (Dalchini)
- Make ready green chilli (as per your choice)
- Prepare ginger
- Make ready garlic cloves
- Prepare butter
- Prepare turmeric powder
- Prepare kashmiri red chilli powder
- Get garam masla
- Prepare coriander powder
- Make ready Kasoori methi (optional)
- Get salt
- Make ready cashews (already soaked before 1 hour)
- Prepare big roughly chopped red tomatoes
- Prepare whipped cream (homemade or amul / any other brand)
- Make ready dry fenugreek leaves (Kasoori methi) (it is optional)
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Instructions to make Paneer Butter Masala (Restaurant style):
- Heat a Pan, Keep the flame to a low or medium-low. Add 1 tsp butter in pan. Add Cinnamon (dalchini), green chilli, garlic and ginger. Fry for 8 to 10 seconds till the raw aroma of the ginger-garlic disappears. Add all roughly chopped tomatoes and saute for half minute. Turn off the gas and rest for 1-2 minutes until it cools down. After 2 minutes take all in a blender and blend to a smooth tomato puree. Don’t add any water while blending the tomatoes. Keep aside.
- Now, drain the water of soaked cashews and add all cashews in the same blender. Also, add 2 to 3 tablespoons fresh water or as required. - Grind to a smooth paste without any tiny bits or pieces of cashews. - Remove the cashew paste in a bowl and keep aside.
- Heat a thick bottomed pan and 2 tbsp butter. keep the pan on a low flame. Add kashmiri red chilli powder for good colour. Mix it very well with the butter. Pour the prepared tomato puree. Be careful while adding the puree as it may splutter. Mix it very well. - Begin to cook the tomato puree on a low to medium flame. Stir at intervals. - The tomato puree mixture will start simmering. Do stir at intervals. - Simmer the puree for 5 to 6 minutes.
- Add turmeric powder and coriander powder. - Mix well and continue to stir and saute the tomato puree. Saute till the butter starts leaving the sides of the pan and the entire tomato puree mixture comes together as a whole. It will take approx 3-4 minutes.
- Now mix the cream and cashew paste very well with the cooked tomato puree and continue to stir and saute on a low to medium-low flame. Stir non-stop after adding cream & cashew paste. - Saute till the cream & cashew paste is cooked and again the oil will start to leave the sides of the masala. it will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep on stirring non-stop.
- Next add 1.5 cups water. - Mix the water very well with the tomato-cashew creamy masala. If there are lumps of the tomato-cashew masala, then break with a spoon. You can even use a wired whisk for mixing.
- Let the curry simmer and come to a boil. Stir occasionally. - After 2 minutes, add garam masala and salt. The curry will also begin to thicken. - Mix very well and simmer for a minute.
- After the gravy thickens to your desired consistency, then add the paneer cubes. - Stir and mix the paneer cubes gently in the gravy. - Now add 1 teaspoon crushed kasuri methi leaves. - Addition of crushed kasuri methi gives a restaurant flavor. (Kasuri methi is optional and can be skipped.)
- Now add 1 to 2 tablespoons of whipped cream. - Stir gently but well and switch off the flame. - Restaurant Style Paneer Butter Masala is ready to eat.
- Serve paneer butter masala hot garnished with 1 to 2 tablespoons of chopped coriander leaves. You can also drizzle some cream or dot with butter while serving.
So next time you can prepare restaurant style paneer butter masala at home itself and win the appreciation of family members. Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try it for yourself and see! Paneer Butter Masala - Hearing the name itself makes me crave for it as its my staple order in restaurants. Is there anyone who doesnt like PB masala?
So that’s going to wrap it up for this special food paneer butter masala (restaurant style) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
