Paneer Butter Masala-Restaurent style Butter Paneer-Paneer Makhani
Preparation Time-30 Minutes
- Paneer/Indian cottage cheese (Cut in cubes)-200 gm
- Tomato (chopped)-4 medium size
- Cashew (soak in water for one hour)-1/3 cup
- Green chill (chopped)-1 (optional)
- Chopped ginger-2 inch
- Garlic cloves (peeled)-12 to 15
- Kasuri methi (dry fenugreek leaves)-1 tsp
- Cinnamon stick-1 inch
- Fresh cream-2 tbsp
- Coriander powder-1 tsp
- Kashmiri red chilli powder-1 tsp
- Garam masala powder-1/2 tsp
- Butter-3 tbsp
- Salt to taste
- Turn on the flame and heat a pan, add 1 tbsp of butter and let it melt.
- Add cinnamon stick, green chilli(optional), garlic, ginger and fry it for 30-40 seconds on medium flame.
- Add chopped tomato, fry the tomato for a minute on high flame.
- Turn off the flame and allow the fried tomato to cool down.
- Put the fried ingredients in a blending jar and blend it into thick smooth paste (do not add water).
- Stain the tomato puree and keep it aside for further use.
- Put the soaked cashew into the blending jar, add 4-5 tbsp of water and blend it into paste and keep it aside.
- Heat the same pan again, add butter and let it melt.
- Add kashmiri red chilli powder in the melted butter and fry it for 10-15 seconds, keep stirring.
- Add the stained puree, stir it and let it come to boil on high flame.
- Add coriander powder, mix it and cover the pan, cook it for 2 minutes on medium flame.
- Add cashew paste, mix it and cover the pan, cook it for a minute on low flame.
- Add 1/4 glass of water, salt to taste and gently stir it.
- Add 1 tbsp of fresh cream and mix it in the gravy.
- Add paneer, stir it and cover the pan, cook it for 2 minutes on low flame.
- Add garam masala powder, mix it and cook it for a minute on low flame without cover.
- Roast the fenugree leaves on other stove for 1/2 minute on medium flame.
- Rub the roasted fenugreek leaves on your palm and gently sprinkle it on paneer butter masala, mix it.
- Add 1 tsp butter in the paneer, cook it for a minute on low flame and turn off the flame.
- Garnish it with fresh cream and serve hot with Paratha, Naan, Kulcha, Roti
Note: Panner butter masala is usually a little sweet in taste, do not add green chilli if you like it to be sweet.