PANEER BUTTER MASALA- RESTAURANT STYLE- RECIPE

Today, I made Paneer Butter Masala, a Punjabi side dish, suitable for Roti, Naan, Chappathis etc. I have taken the photograph of the dish and posting it hereby. If anybody is interested in cooking Paneer Butter masala at home, in  restaurant style, this recipe will be useful. This I learnt from the net. Cooking is one my hobbies.

PANEER BUTTER MASALA RECIPE

Paneer butter masala is a delicious Punjabi dish made with paneer (Indian cottage cheese). Today we will learn how to make paneer butter masala (Restaurant Style) in a very easy and simple manner.

Serves 3-4

Ingredients needed

Onion -2
Tomato puree - 1 cup
Ginger garlic paste -1 tbsp
Paneer - 200 grams
Cashew nuts -2 tbsp
Kasuri Methi -3/4 tsp (dry fenugreek leaves)
Salt as required

 Spice powder

Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 3/4 tsp (I used Kashmiri red chilli powder)
Turmeric powder - 1/4 tsp

For the seasoning

Butter- 2 tbsp+ Oil -1 tbsp
Whole garam masala - ( Cinnamon -1 inch piece, cloves- 2, cardamom -1)

For garnishing

Fresh cream - 1/4 cup (dairy cream)Finely chopped coriander leaves

Preparation
Make the following pastes.
Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water and grind it to a paste

Tomato puree - Blanch tomatoes- (i.e) put them in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.

Cashew nut paste - Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste

Ginger garlic paste -1 tbsp

Cut paneer into cubes

METHOD

Heat 2 tbsp butter +1 tbsp oil, add whole garam masala, when it splutters , add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.

Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.

Then add tomato puree and all the spice powder mentioned under spice powder.


Cook till the raw smell of the tomato goes and it starts leaving oil .

Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.

Add the paneer cubes to the cooked tomato paste.


Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.

Garnish with fresh cream and serve with pulao or roti or chapati.

Important tips

You have to brown the onions or onion paste well. Do not add tomato paste before that.

Do not add water without cooking the tomatoes well. You have to cook till the tomatoes starts leaving oil, only then, you should add water.

Adjust water according to the consistency required.