Paneer Butter Masala / ( Restaurant Style)

Paneer butter masala is one of the popular vegetarian dish of Indian cuisine. Either Paneer butter masala or Paneer tikka masala is our staple order for naan or roti's  in any veg restaurant and it's a hit combo. Paneer cooked  in spicy rich & creamy tomato gravy makes it a  delicious accompaniment for any Indian breads.

I have tried this recipe both with onions and without onions and garlic. Both tastes good. Mostly in many restaurants they do not prefer to add onions. Here i have tried paneer butter masala with onion and garlic in a restaurant style. The gravy will be thick and creamy with rich taste of butter. This is a best recipe recipe to be served for guests.

Paneer Butter Masala Recipe - Ingredients:
Cooking time: 30 mins / Recipe cuisine: North Indian / Recipe Category: Side dish    

Homemade paneer or Store bought - 200 gms
Butter/ Ghee   -  3 tbsp
Oil  - 1 tsp
Badam or Cashew  - 4
Kasoori methi  - 1/2 tsp
Sugar  - 1/4 tsp  (optional)
Salt to taste
Fresh cream  - 3 -4 tbsp
Few coriander leaves.

To saute and Grind:
Onion  - 1 medium sliced
Ginger chopped - 1 tsp
Garlic chopped - 1 tsp
Bay leaves  - 1
Cloves  - 2
Cinnamon  - one inch stick
Dried red chili broken  - 1
Coriander seeds - 1 tsp or  Powder  - 1/2 tsp
Kashmiri red chili powder  - 1 tsp
Tomatoes chopped - 3 medium

Method:
1. Soak the badam in hot water/milk for 10 mins and grind it to smooth paste. Set aside. Toss the paneer pieces with little butter till surface brown. Don't over fry it. If you want them soft it can be immersed  in warm water  until usage after frying.

 

2. Heat oil and 1 tbsp butter in a kadai and saute the bay leaves, cloves & cinnamon. Then throw in the onions, ginger & garlic and chilly. Saute till onion turns brown.

 

3. Then add coriander and red chilly powder and saute for a min.  Add the tomatoes and saute till its mushy.

 

4. Switch off the stove. Once its cooled down, blend it to a smooth paste.

5. Now heat  kadai with remaining butter and add the tomato paste and cook over low heat for 10 mins. Add 1/2 cup of water and boil it for few more mins or until it becomes thick .

 

6. Add the tossed paneer , badam paste, salt, sugar and sprinkle the kasoori methi and mix gently.

 

7.Finally comes the highlight of the recipe , add 3 tbsp of  fresh cream. Give a stir and switch off.

 

Garnish with chopped coriander leaves and remaining cream. Serve hot with naan or roti's. I just served with hot chapattis.
Keep visiting for more Paneer recipes. Thank you!

Notes:

• Instead of cream you can also add 1/2 of milk. In that skip adding water and bring to a thick consistency. 
• Adding kashmiri chili gives the gravy a natural bright orange color. 
• There are slight variations in making this gravy.  I find this to be easy.
• Always brown the onions and then add tomatoes.