Restaurant Style Paneer Butter Masala

By -
"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....



If you have liked my post, do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can also follow me now on twitter and Instagram.

-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

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Restaurant Style Paneer Pasanda | Stuffed Cottage Cheese in Creamy Tomato Sauce

By -
Image
Paneer Pasanda is a rich and creamy delicacy from Mughlai Cuisine wherein stuffed fried cottage cheese cubes/triangles are dunked in a luscious tomato & cashew based gravy. This is a perfect recipe for parties, get-togethers and festive occasions. Well, paneer or cottage cheese is one ingredient that is so so versatile. There are literally an endless number of recipes that can be cooked with it; palak paneer , shahi paneer, paneer butter masala , paneer tikka, kadhai paneer, matar paneer, paneer kofta  and paneer bhurji are some of the common ones that are cooked most often at homes. Coming to Paneer Pasanda , making it is slightly complex and time consuming when compared to other paneer dishes. But, just in case you want to add a variety to your usual paneer accompaniments, it makes for a perfect dish to go on your menu. It is one recipe that was long-due on my to-do list and fortunately I got the opportunity to make it last Saturday for a small get-together at our place.
Read more