Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, paneer butter masala. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Paneer butter masala recipe - Learn to make the best restaurant style paneer butter masala at home. Years ago, I found this best paneer butter masala recipe in one of the cookbooks in a library. How to make -Paneer Butter Masala - Restaurant Style Paneer Makhani Butter Paneer - Paneer Butter Masala - Indian Vegetarian Recipe.
Paneer butter masala is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Paneer butter masala is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook paneer butter masala using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Paneer butter masala:
- Get 200 grams paneer /cottage cheese (cubed)
- Take 1 tbsp oil
- Get 2 tbsp butter
- Make ready 1 bay leaf
- Get 1 tbsp ginger-garlic paste
- Make ready 2/3 cup tomato puree (homemade or store-bought)
- Make ready 1/2 tsp red chilli powder
- Get 1 1/2 cup water
- Take 1/2 inch ginger (julienned)
- Get 2 medium green chilies (slit and deseeded)
- Take 1 tsp kasuri Methi/fenugreek leaves (crushed)
- Take 1 tsp Garam masala
- Get 1 coriander /cilantro (for garnishing)
- Make ready salt
- Take sugar
- Take cashew paste
- Make ready 3 tbsp cashews (soaked in hot water for at least 10 minutes)
- Get 3 tbsp milk
Paneer Butter Masala is a classic all time favorite dish of the North Indian Cuisine. In this recipe the Paneer, the Indian Cottage cheese is simmer in creamy tomato based gravy. Paneer butter masala recipe with step by step pictures. Side dish for roti, chapati, naan, kulcha, mild pulao.
Instructions to make Paneer butter masala:
- Heat oil and butter in a pan. Add bay leaf and fry for a few seconds.
- Add ginger-garlic paste and fry for about a minute. (if you don't have the paste then you can also crush 1" ginger and 3 cloves of garlic in a mortar pestle and add it and fry till the raw aroma disappears)
- Add tomato puree and stir well. Let it cook for 5-6 minutes.
- Add red chilli powder and stir. Saute on a low flame till the oil starts to leave the sides of the tomato paste. It should take around 10-13 minutes.
- Blend the cashews and milk till it forms a smooth paste. Add it to the pan. Saute on a low flame for approx 2-4 minutes till the oil leaves the sides of the masala.
- Add water. (if you have cashew paste stuck to your bowl or blender you can mix this water in the bowl and then add it to avoid wasting the cashew paste)
- Let the curry simmer for 2-3 minutes. Add the julienned ginger, green chilies, salt and sugar and stir. Let the curry simmer for 3-4 minutes. It should thicken now. (Adjust the salt and sugar according to your taste. Sugar will reduce the tanginess of the tomatoes.)
- Add paneer cubes. You can add them directly after following cooking instructions on the pack (if store-bought) or you can fry them first for a little crunch. Cook for 2-3 minutes.
- Add kasuri methi and Garam masala. Stir very well and switch off the flame. Garnish with coriander leaves.
Other than eating Paneer butter masala at restaurant, the recipe was first introduced to me. Punjabi paneer butter masala is one of the most popular paneer recipes in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile. Paneer Butter Masala is also known as Butter Paneer. It is a delicious, rich and buttery dish of I never use onion in paneer butter masala gravy.
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