RESTAURANT STYLE PANEER BUTTER MASALA

RESTAURANT STYLE PANEER BUTTER MASALA 

           Hey fam! Here is our first recipe in our blog and 

      our all time favorite dish paneer butter masala recipe is shared below.

(Please scroll down for Ingredients & Recipe method)

Paneer Butter Masala one of my favorite dish in my recipes. My husband and my family just love this dish. Paneer butter masala goes well with Naan, Roti, Ghee Rice, Pulao. Try the recipe and give your feedback to us it motivates us to give you more recipes.

 

INGREDIENTS

• 3 teaspoon Oil / எண்ணெய்
• 1 inch Cinnamon Stick / இலவங்கப்பட்டை
• 2 Clove / கிராம்பு
• 5 Garlic & half inch Ginger (roughly chopped) / இஞ்சி பூண்டு
• 3 Kashmiri Chilli / காஷ்மீரி மிளகாய்
• 1 Onion (medium size) / வெங்காயம்
• 3 Tomatoes (medium size) / தக்காளி
• 10 Cashew Nuts / முந்திரி பருப்பு

For Gravy

• 2 tablespoon Butter / வெண்ணெய்
• 1 tablespoon Kashmiri Chilli Powder / காஷ்மீரி மிளகாய் தூள்
• 1/2 tablespoon Garam Masala / கரம் மசாலா
• Salt / உப்பு
• 1 tablespoon Ketchup / கெட்ச்அப்
• Water / தண்ணீர்
• 250gm Fresh Soft Paneer / பன்னீர்
• 1 tablespoon Roasted Kasuri Methi / கசூரி மேத்தி
• 2 tablespoon Fresh Cream / ஃப்ரெஷ் கிரீம்

 

INSTRUCTIONS

1. Take a large kadai or pan and heat 3 teaspoon Oil. Add Cinnamon Stick, Clove, Garlic and Ginger. Let them cook for 2 to 3 minutes until the raw smell gone from Garlic and Ginger.

2. Now add 3 Kashmiri Chilli and cook for few minutes. Add 1 medium size Onion which is roughly chopped and cook until it translucent. 

3.    Add 3 medium size Tomatoes roughly chopped and add 10 Cashew Nuts cook well and cover the lid. After few minutes open the lid the tomatoes should the cooked well like smashed. 

4.    Tune off the Flame. Let them cool for few minutes and add into the mixer grinder and blend it into fine paste by adding little amount of Water.

5.    Take another kadai or pan and heat 2 tablespoon Butter and let them heat. Now add the Blended Paste into the pan. Cook for few minutes.

6.    Now add Kashmiri Chiili Powder, Garam Masala, Salt and Ketchup and cook for 3 to 4 minutes. Add Water to adjust the consistency and cover the lid cook for 8 to 10 minutes (Don't forget to stir in between).

7.    Open the lid and add the hero of the dish Paneer into the pan or kadai. Mix well and cook for 2 to 3 minutes.

8.    Add Roasted Kasuri Methi (trust me roasted kasuri adds extra aroma the gravy) to that add Fresh Cream to it and mix well for 2 to 3 minutes. Tune off and Ready to Serve.

                                          
NOTES

• If you don't want to add to much butter you can use oil or ghee.
• I have used chopped ginger and garlic you can use ginger garlic paste.
• If you don't like onion you can avoid it because tomato flavor is more important to this curry.
• Use kashmiri chilli don't use normal chili it won't give color to the curry.
• If you are using more cashew nuts add less amount of cream because cashew gives more creaminess to the curry.
• If you are using store brought paneer don't forget to add in hot water for 10 minutes it gives softness to the paneer.
• Add roasted kasuri methi it add more aroma to the gravy.
• If your using 1 onion use 3 to 4 tomato it gives sourness to the gravy.

 

SERVE WITH

Paneer butter masala goes well with Naan, Basmati Rice, Pulao, Roti. Even parotta will be best combo for this dish and I love it.

NUTRITION FACTS

Calories: 201 |        Fat: 16g |           Cholesterol: 41mg |       Sodium: 503mg |

Potassium: 291mg |       Carbohydrates: 6.9g |       Sugar 3.7g |        Protein: 8.2g |

Fiber: 1.5g |         Vitamin A: 25% |        Vitamin C: 26% |          Calcium: 22% | Iron: 5%