Steps to Prepare Paneer Butter Masala (Restaurant style)

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how 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 tasty. This will be really delicious.

Paneer Butter Masala (Restaurant style) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Paneer Butter Masala (Restaurant style) is something which I’ve loved my whole life.

Recipe of Paneer Butter Masala (Restaurant style)

To begin with this particular recipe, we have to first prepare a few ingredients. You can have paneer butter masala (restaurant style) using 16 ingredients and 10 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Paneer Butter Masala (Restaurant style):

1. Prepare 200 gram Paneer Cubes
2. Prepare 1 inch Cinnamon (Dalchini)
3. Make ready 1-2 green chilli (as per your choice)
4. Get 1 inch ginger
5. Make ready 10 garlic cloves
6. Take 5 spoon butter
7. Make ready 1/2 tsp turmeric powder
8. Get 1 tsp kashmiri red chilli powder
9. Make ready 1 tsp garam masla
10. Get 1 tsp coriander powder
11. Prepare Kasoori methi (optional)
12. Prepare To taste salt
13. Prepare 12 cashews (already soaked before 1 hour)
14. Take 5 big roughly chopped red tomatoes
15. Prepare as needed whipped cream (homemade or amul / any other brand)
16. Take as needed dry fenugreek leaves (Kasoori methi) (it is optional)

Instructions

Instructions to make Paneer Butter Masala (Restaurant style):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.)
9. 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.
10. 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.

As simple as that Easiest Way to Prepare Paneer Butter Masala (Restaurant style)

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