Paneer butter masala is a famous North Indian recipe and is liked by many, especially kids. Making a restaurant-style paneer butter masala at home is easy, and you need three pastes such as onion, tomato, and cashew paste. Also, adding fresh cream is vital in giving a rich taste to PB masala like the restaurant ones.
Let us check the recipe.
Paneer Butter Masala Recipe Restaurant Style | Sidedish for Chapati/Roti
Creamy tomato based gravy made with India cottage cheese aka paneer in restaurant style.
Calories
Ingredients
- Paneer - 200 gms
- Big onion - 1 medium sized
- Tomato - 2 medium sized
- Ginger & garlic paste - 1 tsp
- Cashews - 2 tablespoon soaked in milk
- Red Chili Powder - 1 Tsp
- Coriander Powder - 2 Tsp
- Garam masala powder - ½ tsp
- Kasuri methi dried fenugreek leaves - ½ tsp
- Fresh Cream - ¼ cup
- Salt - as required
To Temper
- Butter - 1 tbsp
- Oil - 1 tbsp
- Bay leaves - 1 small
- Cinnamon - 1-inch piece
- Cloves - 2
- Cardamom - 1
Instructions
Preparation
- Grind tomatoes in a blender to a smooth paste. Tomato paste is ready and set this aside. Cut the paneer into bite-sized cubes and fry it in a teaspoon of oil until golden brown. Keep it immersed in warm water till use.
- Finely chop the onions or grind it in a blender to make a smooth paste. Keep aside. Soak cashews in warm milk for 10 minutes and grind it with milk to a smooth paste. Keep the cashew paste aside.
Method
- Heat oil in a pan and add the items to temper. Saute them for a minute. Add onion paste or finely chopped onions now along with ginger garlic paste and fry them well.
- Once the onions become transparent, add the tomato paste along with red chili powder, garam masala and Coriander powder. Give a quick stir and mix it well. Then fry the paste until it becomes slightly thick and the raw smell of tomatoes leaves. Then add the cashew paste and mix it well with the gravy.
- Fry the cashew paste for three minutes in low flame. Now add kasuri methi and fry for a minute. Then add ½ cup of water and mix it well. Boil the gravy in low medium flame for 5 minutes.
- Once the gravy becomes thick and oil starts collecting on the edges of the pan, add fresh cream and give a quick stir. Then add fried paneer pieces and mix it with the curry. Fry it for 2 more minutes. Switch off the flame once done.
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Preparation :
1. Grind tomatoes in a blender to a smooth paste. Tomato paste is ready, and set this aside. Cut the paneer into bite-sized cubes and fry it in a teaspoon of oil until golden brown. Keep it immersed in warm water till use.
2. Finely chop the onions or grind them in a blender to make a smooth paste. Keep aside. Soak cashews in warm milk for 10 minutes and grind it with milk to a smooth paste. Keep the cashew paste aside.
Procedure :
1. Heat oil in a pan and add the items to temper. Saute them for a minute. Add onion paste or finely chopped onions now with ginger garlic paste and fry them well.
2. Once the onions become transparent, add the tomato paste and red chili powder, garam masala, and Coriander powder. Give a quick stir and mix it well. Then fry the paste until it becomes slightly thick and the raw smell of tomato leaves. Then add the cashew paste and mix it well with the gravy.
3. Fry the cashew paste for three minutes on low flame. Now add kasuri methi and fry for a minute. Then add ½ cup of water and mix it well. Boil the gravy on low, medium flame for 5 minutes.
4. Once the gravy becomes thick and oil starts collecting on the edges of the pan, add fresh cream and give a quick stir. Then add fried paneer pieces and mix them with the curry. Fry it for 2 more minutes. Switch off the flame once done.
The creamy restaurant-style paneer butter masala is ready! Serve it with Chapati/phulka. Tastes delicious!
Notes:
1. You can either finely chop the onions or make them paste. It's purely your preference.
2. This is a medium spicy curry with a mild sweet taste with the ingredients mentioned above. Increase red chili powder if you want it spicy.
3. Don't skip kasuri methi, as it add a great flavor to the curry.
Dhiraj Kumar
So healthy and yummy.
Chowringhee Kathi Roll
Maha Lakshmi
Wow! very nice. I like this recipe. Thanks for sharing.
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