Paneer Butter Masala Restaurant Style
Paneer Butter Masala Restaurant Style at home | How to make Paneer Butter Masala under 20 minutes
Paneer Butter Masala is the most loved veg recipe in India. It goes well with Chappathi, Roti, Naan, Puri and even with Fried rice.
If you are a bachelor who is fed up with restaurant food, or office going newly weds who don’t have much time for cooking, or a beginner who wants to learn how to cook a veg recipe, or a foodie who wants to make his hand dirty in search of the perfect Paneer Butter Masala Restaurant Style recipe, make no mistake, you are at the right place!
Video for Paneer Butter Masala Restaurant Style:
With the below step by step instructions (along with photos) and above video, you can easily come up with a delicious Paneer Butter Masala restaurant style recipe right where you are!
- Add tomato, cashews and water in a pan.
- In high flame – Make it boil. Cook until they are soft.
- Turn off the flame once cooked. Transfer the contents to a blender/mixer. Allow the contents to cool down completely. Once cooled, grind it to a fine paste and keep aside for later use.
- In a kadaai – add oil , once it heats up, add bay leaf, cinnamon stick, star anise, cardamom and cumin seeds. Give it a saute and wait until it turns slightly brown.
- Now, add the finely chopped onions and saute well until it turns slightly brown.
- Once onions are cooked well, add the ginger garlic paste. Give it a good mix and cook until the raw flavors are gone.
- Now, add the tomato cashew paste. Mix well and cook for 2-3 minutes on medium flame.
- Its time to add some flavors to our dish now !!
Add turmeric powder, chilli powder, garam masala and some salt to taste. You can adjust the salt according to your taste.
- Add Butter. Mix well. Now, cover and cook for 4-5 minutes in low flame, until the oil separates on the sides.
- You can see that the oil has separated, which means the masala is well cooked.
Mix again.
- Now add the soft paneer cubes (cut according to your preferred size). Make sure the paneer is at room temperature.
- Gently mix the paneer with the gravy, so that the paneer cubes don’t break. Cook on low flame for 2-3 minutes.
- Finally, add kasuri methi crushed between your palms. You can add fresh cream (optional) to give your gravy more richness. Give them one last mix.
- Delicious Paneer Butter Masala is ready to be served with chapathi, naan, roti and fried rice !!!
Check out the below Veg Recipes:
1. Aloo matar curry (Potato Peas Curry)
2. Jeer Rice
3. Beetroot Chips
4. Ghee from butter (not a dish in itself but is a main ingredient for other dishes)
Ingredients
- 2 Tomatoes
- 8-10 Cashews (Split/Whole)
- 2 tbsp Oil (Cooking oil)
- 1 Bay Leaf (Biryani leaf)
- 1 inch Cinnamon Stick (Pattai)
- 1 Cardamom (Elakkai)
- 1-2 Star Anise (Natchathira Sombu)
- 200ml Water
- 1 tsp Cumin Seeds (Jeera)
- 1 Onion (Finely chopped)
- 1 tbsp Ginger Garlic Paste ( Inji poondu viludhu )
- 1/4 tsp Turmeric Powder ( Manja Thool )
- 1 1/4 tsp Chilli Powder ( Milagai Thool )
- 1 tsp Garam Masala
- 1 tsp Salt ( Uppu )
- 1 tbsp Butter
- 1 tsp Kasuri Methi (Crushed)
- 1 tsp Sugar (sakkarai)
- 1 tbsp Fresh Cream (Optional)
Instructions
- Add tomato, cashews and water in a pan.
- In high flame - Make it boil. Cook until they are soft.
- Turn off the flame once cooked. Transfer the contents to a blender/mixer. Allow the contents to cool down completely. Once cooled, grind it to a fine paste and keep aside for later use.
- In a kadhai - add oil, once it heats up, add bay leaf, cinnamon stick, star anise, cardamom and cumin seeds. Give it a saute and wait until it turns slightly brown.
- Now, add the finely chopped onions and saute well until it turns slightly brown.
- Once onions are cooked well, add the ginger garlic paste. Give it a good mix and cook until the raw flavours are gone.
- Now, add the tomato-cashew paste. Mix well and cook for 2-3 minutes on medium flame.
- Its time to add some flavours to our dish now !!
Add turmeric powder, chilli powder, garam masala and some salt to taste. You can adjust the salt according to your taste. - Add Butter. Mix well. Now, cover and cook for 4-5 minutes in low flame, until the oil separates on the sides.
- You can see that the oil has separated, which means the masala is well cooked.
Mix again. - Now add the soft paneer cubes (cut according to your preferred size). Make sure the paneer is at room temperature.
- Gently mix the paneer with the gravy, so that the paneer cubes don't break. Cook on low flame for 2-3 minutes.
- Finally, add kasuri methi crushed between your palms. You can add fresh cream (optional) to give your gravy more richness. Give them one last mix.
- Delicious Paneer Butter Masala is ready to be served with chapathi, naan, roti and fried rice !!!
Notes
With this quick, step by step explanation, you will not only end up with a tasty paneer butter masala at home but would have added a much needed culinary skill at your disposal.
Also check out this paneer butter masala recipe from hebbars kitchen!
