Restaurant Style Paneer Butter Masala

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"Paneer Butter Masala" is one vegetarian delicacy that is a must order on our table whenever we happen to be dining out. Succulent and juicy cottage cheese cubes dunked into a super luscious, silky and creamy tomato gravy with a perfect balance of sweetness, tartness and spiciness, simply provide for a finger-licking treat to our foodie taste-buds. A rustic taste and aroma of kasoori methi is what makes this delectable curry just out of this world. Wanna to have this right away but, not in a mood to go to a restaurant? No worries, try it out a home with this easy recipe; list of ingredients and step-by-step instructions given below.

Restaurant Style Paneer Butter Masala
Ingredients

Paneer (cottage cheese, cut into cubes) - 250 grams
Onion (medium size, roughly cubed) - 1
Red ripe tomatoes (medium size, cubed) - 5
Green chilies (slit) - 2 to 3
Ginger (roughly chopped) - 2 inch
Cashews - 2 tbsp
Garlic cloves - 4 to 5
Dry red chilies - 2
Coriander seeds - 2 tsp
Cumin seeds - 2 tsp
Cloves - 4 to 5
Black pepper corns - 7 to 8
Green cardamom - 3 to 4
Cinnamon stick - 1 inch
Salt - as per taste
Honey - 2 tbsp
Vinegar - 1 tsp
Kasoori Methi Powder - 2 tsp
Garam masala powder -1 tsp
Kashmiri Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Gram flour - 1/4 tbsp
Oil - 3 tbsp
Fresh cream - 2 tbsp
Milk - 1/4 cup
Butter - 2 tbsp

Restaurant Style Paneer Butter Masala
Method

1. Heat 2 tbsp of oil in a wok.
2. Add cumin seeds, coriander seeds, black pepper corns, cinnamon stick, cardamoms, cloves, dry red chilies and cashews. Saute for 2 to 3 minutes.
3. Next add in green chilies, garlic pods, ginger and onions.
4. Saute till the onions turn translucent.
5. Next add cubed tomatoes and again saute well for a minute or two; add about 2 cups of water, cover with lid and let them cook for 15 - 20 minutes on medium flame until they turn mushy and pulpy.
6. Switch off the flame after 20 minutes, mix in the vinegar and let the mixture cool down to room temperature after which blend it into a fine puree.
7. Strain this puree to get rid of unwanted fibers.
8. Next, in the same wok, add butter and a tbsp of oil. To this, add gram flour and saute until it releases a nutty aroma.
9. Next add red chili powder and turmeric powder. Mix well.
10. Its now time to add in the tomato puree along with milk.
11. Let it come to a boil after which add honey and salt. Mix in paneer cubes too. Cover the lid and again let cook for 5 to 10 minutes.
12. Switch off the flame and mix in the fresh cream. Season with some kasoori methi and garam masala in the end. Serve hot with naan, paratha or plain chapati.

Restaurant Style Paneer Butter Masala

Restaurant Style Paneer Butter Masala

Other paneer dishes you may want to try....



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-Anshu

Comments

  1. UnknownNovember 20, 2017 at 2:33 AM

    Such a simple dish yet so rich in Indian spices! I'd love to try your paneer butter masala -- it's a good meatless option to butter chicken. Thanks for sharing your recipe!

    All the best,

    Jacklyn

    ReplyDelete
    Replies
    1. AnshuNovember 21, 2017 at 4:59 AM

      Thanks a lot Jacklyn for your lovely appreciation....would love to hear back how the paneer turned out for you....

      Delete
    2. UnknownNovember 26, 2017 at 5:35 AM

      Hi Anshu, it exceeded my expectations -- rich and complex. It goes very well with rice. I already saved your recipe as one of my go-to vegetarian dishes. Thanks again! :)

      Delete
    3. AnshuNovember 26, 2017 at 6:14 PM

      My pleasure dear :) ... I am so delighted to hear a great feedback for the recipe...Thanks for trying it out !!

      Delete

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