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Paneer butter masala a delicious paneer recipe restaurant style

Paneer butter masala a delicious paneer recipe restaurant style

Paneer butter masala a delicious paneer recipe restaurant style

Paneer butter masala: Punjabi paneer butter masala is one of the most popular paneer dishes in Indian cuisine. The pungent, spicy, and creamy gravy of this vegetable is a combination of exquisite flavor that can be served with any Indian bread. 

You can serve it with tandoori roti, naan, paneer kulcha, or pudina rice. Lunch is the best vegetarian dish for dinner.

Restaurant-like paneer butter masala

  • Pre-preparation time: 10 minutes
  • Cook time: 30 minutes
  • For how many people: 4

Ingredients Need to make Paneer Butter Masala

  • 250 g paneer (or tofu), sliced into 1-inch square pieces
  • 2 medium onions, finely chopped
  • 11/2 tsp finely chopped ginger
  • 3-4 garlic buds
  • 3 medium tomatoes
  • 6-8 cashew nuts, soaked in water for 15 minutes
  • 1 small piece tepatta
  • 2 green chilies, chopped in length
  • 1/2 cup milk (full fat)
  • 2 tsp Kasuri methi (dry fenugreek leaves)
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chili powder, or to taste
  • 2 tablespoon fresh cream (or homemade cream)
  • 2 tablespoon butter (butter)
  • 2 tablespoons oil
  • Salt to taste

Method of making Paneer Butter Masala

  1. If you are using frozen cheese, defrost them.
  2. Grind onions, ginger, and garlic in a mixer and make onion paste. 
  3. To make a cashew paste, grind it in a mixer with two tablespoons of water. 
  4. Prepare the tomato puree by blanch the tomato.
  5. Heat the oil and butter on medium heat in a kadhi. 
  6. Add the tea leaves and onion paste and fry it till it is light brown in color, it will take 4-5 minutes.
  7. Add the chopped green chilies and red chili powder and sauté for 30-40 seconds. 
  8. Add cashew paste.
  9. Saut after two minutes, stirring continuously with a spoon.
  10. Add the tomato puree and fry until the oil is left out, it will take about 3-4 minutes.
  11. Add coriander powder and garam masala powder and mix the mixture thoroughly.
  12. 1/2 cup milk, 1/2 cup milk Add 2 cups of water and salt. 
  13. While shaking with a spoon, cook it till the oil comes to the surface, it will take about 4-5 minutes.
  14. Add paneer cubes and Kasuri methi (hand-mashed) and cook for about two minutes or till the gravy is thick.
  15. Add fresh cream.
  16. Mix properly and turn off the gas.
  17. In a serving bowl, remove the Punjabi paneer butter masala vegetable and decorate it with cream or butter.

Tips and variety of Paneer Butter Masala:

  • If the gravy is thick, step-8 contains 1/2 cup of 1/200 km. Add 2 cups of water and boil on medium heat for 3-4 minutes.
  • Instead of using powdered onions for change, you can use chopped onions.
  • To grow the flavor, you can add less oily or fried paneer. Put the fried paneer on a paper napkin to absorb the excess oil to make a low oil vegetable.
  • If you like creamy gravy, add more cream in step-10. Alternatively do not use cream if you do not like creamy tastes.
  • Paneer is poured into this traditional Indian vegetable, but you can use tofu if cheese is not available.

Taste: Spicy

Ways 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. When it is served with tandoori roti and lassi, it especially increases the flavor.

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