Easy Paneer butter masala recipe at home restaurant style

Easy Paneer butter masala recipe at home restaurant style

Easy Paneer butter masala recipe at home restaurant style

Easy Paneer butter masala recipe at home restaurant style is one of the most popular paneer dishes in Indian cuisine. The pungent, spicy, and creamy gravy of this vegetable is an exquisite flavor combination that can be served with any Indian bread. You can serve it with tandoori roti, naan, paneer kulcha, or boiled rice. This is the best vegetarian dish for lunch or dinner, follow this easy step-by-step photo recipe to make it.

Ingredients to make Easy Paneer butter masala recipe at home:

  • 250 grams Paneer (or Tofu), sliced ​​into 1-inch cubes
  • 2 medium onions, finely chopped
  • 1½ tsp finely chopped ginger
  • 3-4 garlic cloves
  • 3 medium tomatoes
  • 6-8 cashews, soaked in water for 15 minutes
  • 1 small piece bay leaves
  • 2 green chilies, cut into lengths
  • 1/2 cup milk (full fat)
  • 2 tsp kasoori methi (dry fenugreek leaves)
  • 1/2 tsp garam masala powder
  • 1 tbsp coriander powder
  • Red chili powder (as per taste)
  • 2 tablespoons fresh cream (or homemade cream)
  • 2 tablespoons butter (butter)
  • 2 tablespoons oil
  • Salt to taste

Method of making Easy Paneer butter masala recipe at home

  1. If you are using frozen cheese, defrost them.
  2. Grind onion, ginger, and garlic in a grinder to make an onion paste. To make cashew paste, grind it in a mixie with two tablespoons of water. Blanch the tomatoes and prepare the tomato puree.
  3. Heat oil and butter in a pan on medium heat. Add bay leaf and onion paste and fry it till it becomes light brown in color, it will take 4-5 minutes.
  4. Add chopped green chilies and red chili powder and roast for 30-40 seconds. Add cashew paste.
  5. Stirring continuously while roasting with a spoon for two minutes. 
  6. Add tomato puree and fry until the oil starts separating, it will take about 3-4 minutes.
  7. Add the coriander powder and garam masala powder and mix well.
  8. Add 1/2 cup milk, 1/2 cup water, and salt. Mix well with a spoon and cook until the oil comes to the surface, it will take about 4-5 minutes.
  9. Add the paneer pieces and kasuri methi (mashed by hand) and cook for about two minutes or so until the gravy is thick.
  10. Add fresh cream.
  11. Mix properly and turn off the gas.
  12. Remove the prepared Punjabi Paneer Butter Masala vegetable in a serving bowl and decorate it with cream or butter.
  13. Suggestions and Variations:
  14. If the gravy is thick, add 1/2 cup of water to the step-8 and boil it on a medium flame for 3-4 minutes.
  15. You can use chopped onion instead of using powdered onion for a change.
  16. To increase the taste, one can add cottage cheese or steamed cheese in less oil. To make a low-oil vegetable, put the fried cheese on a paper napkin to absorb the excess oil.
  17. If you like creamy gravy, then add more cream in step-10. Alternatively, do not use cream if you do not like the creamy taste.
  18. Paneer is added to this traditional Indian vegetable, but if paneer is not available, you can use tofu.
Taste: Spicy

Methods to serve: 
  • Serve delicious Paneer Butter Masala at lunch or dinner with naan, paratha, roti or cumin rice. It is a perfect dish for spicy and creamy cheese vegetable parties. It especially enhances the taste when served with tandoori roti and lassi.

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