North Indian Prepare Restaurant Style Paneer Butter Masala At Home
Much-loved by all, Paneer Butter Masala is usually served in restaurants, this dish is well-suited with naan, roti or steamed rice.
Popular in North India, Paneer Butter Masala is a rich and creamy curry savoured for its indulgent flavours. The dish consists of soft paneer cubes cooked in a rich gravy made from tomatoes and cashews and seasoned with aromatic spices. True to its name, the preparation of this curry is in butter, giving it an unmistakable, buttery aroma and taste.
Much-loved by all, this dish is usually served in restaurants. It is well-suited with naan, roti or steamed rice. By using just a handful of ingredients and perfect technique, you will be able to make this restaurant-style delight right in your home.
Ingredients
- 200 Gram Paneer Cubes
- 3 Tablespoon Ghee
- 2 Teaspoon Red Chilli powder
- 1 Piece Bay leaf
- 2 Piece Green cardamom
- 6 Piece Cloves
- 1 Ginger
- Garlic
- Green Chilli
- 3 Piece Onions
- 2 Piece Dry Kashmiri Red Chillies
- 18 Piece Cashew Nuts
- 7 Piece Tomatoes
- Salt To Taste
- 2 Cup Water
- 1 Teaspoon Coriander powder
- 1 Teaspoon Turmeric powder
- 2-3 drops Kewra water
- 8 Tablespoon Butter
- 2 Tablespoon Honey
- 1 Teaspoon Dried Fenugreek leaves
- Fresh Coriander leaves
- 1 Cup Curd
Cooking Instructions
Take paneer cubes in a bowl and soak them in warm salted water. Set aside for later use.
In another bowl, combine degi red chili powder, coriander powder, turmeric powder, curd, and butter. Mix thoroughly and keep aside for the next step.
Heat ghee in a kadai, then add bay leaf, green cardamom, cloves, ginger, garlic, green chili, and onions. Sauté until the onions turn translucent.
Add the prepared curd mixture and dry Kashmiri red chilies to the kadai. Stir and cook for 2-3 minutes until aromatic.
Toss in cashew nuts, tomatoes, salt, and some more degi red chili powder. Sauté on medium-high heat for 2 minutes.
Pour in water, cover with a lid, and let it cook for 10-12 minutes or until the tomatoes become soft.
Once done, add 2-3 drops of kewra water, turn off the heat, and allow the mixture to cool. Blend it into a smooth paste using a hand blender or a mixer grinder. Set this aside for later.
In the same kadai, heat some butter and sauté finely chopped onions until translucent. Sprinkle a little degi red chili powder and stir for 30 seconds.
Add chopped tomatoes and cook until they soften. Then, pour in the prepared gravy, along with butter, honey, and dried fenugreek leaves. Mix well and bring it to a boil.
Drain the paneer and add it to the gravy. Simmer on medium heat for 4-5 minutes, ensuring the paneer absorbs the flavors.
Turn off the heat, garnish with fresh curd and chopped coriander leaves, and serve hot.
Summary
Prepare Restaurant Style Paneer Butter Masala At Home
Much-loved by all, Paneer Butter Masala is usually served in restaurants, this dish is well-suited with naan, roti or steamed rice.
Ingredients
- 200 Gram Paneer Cubes
- 3 Tablespoon Ghee
- 2 Teaspoon Red Chilli powder
- 1 Piece Bay leaf
- 2 Piece Green cardamom
- 6 Piece Cloves
- 1 Ginger
- Garlic
- Green Chilli
- 3 Piece Onions
- 2 Piece Dry Kashmiri Red Chillies
- 18 Piece Cashew Nuts
- 7 Piece Tomatoes
- Salt To Taste
- 2 Cup Water
- 1 Teaspoon Coriander powder
- 1 Teaspoon Turmeric powder
- 2-3 drops Kewra water
- 8 Tablespoon Butter
- 2 Tablespoon Honey
- 1 Teaspoon Dried Fenugreek leaves
- Fresh Coriander leaves
- 1 Cup Curd
Main Procedure
Take paneer cubes in a bowl and soak them in warm salted water. Set aside for later use.
In another bowl, combine degi red chili powder, coriander powder, turmeric powder, curd, and butter. Mix thoroughly and keep aside for the next step.
Heat ghee in a kadai, then add bay leaf, green cardamom, cloves, ginger, garlic, green chili, and onions. Sauté until the onions turn translucent.
Add the prepared curd mixture and dry Kashmiri red chilies to the kadai. Stir and cook for 2-3 minutes until aromatic.
Toss in cashew nuts, tomatoes, salt, and some more degi red chili powder. Sauté on medium-high heat for 2 minutes.
Pour in water, cover with a lid, and let it cook for 10-12 minutes or until the tomatoes become soft.
Once done, add 2-3 drops of kewra water, turn off the heat, and allow the mixture to cool. Blend it into a smooth paste using a hand blender or a mixer grinder. Set this aside for later.
In the same kadai, heat some butter and sauté finely chopped onions until translucent. Sprinkle a little degi red chili powder and stir for 30 seconds.
Add chopped tomatoes and cook until they soften. Then, pour in the prepared gravy, along with butter, honey, and dried fenugreek leaves. Mix well and bring it to a boil.
Drain the paneer and add it to the gravy. Simmer on medium heat for 4-5 minutes, ensuring the paneer absorbs the flavors.
Turn off the heat, garnish with fresh curd and chopped coriander leaves, and serve hot.
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