Restaurant Style Paneer Butter Masala

Name: Restaurant Style Paneer Butter Masala
Total time: 18000 s
Yield: 4 servings
Cuisine: American
Ingredients: 300 Grams Paneer; 3-4 medium size ripened Tomatoes (Sweetish); 1 medium size Red Onion; 3 Garlic Pods; 2 dry Chilies (medium heat); 15 Raw Cashews; 2 Cardamom pods; 2 Cloves; 1 Small cinnamon stick; 1/2 teaspoon cumin seeds; 2 spoons sunflower Oil; 1 Cup Water; 3/4 spoon Honey; 50 grams Butter; 1 teaspoon Kashmiri Chilli powder; 1/2 teaspoon chili powder; 1/2 teaspoon cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon garam masala powder; Salt to taste; 1 teaspoon dry kasuri methi (Fenugreek) leaves; 1 spoon Fresh coriander leaves (optional); 1 spoon Cream (optional)

kv @vk14

Sydney

High-quality homemade restaurant-style paneer butter masala. Perfect with flatbreads or rice.

The paneer can be substituted with spiced grilled chicken and you will have Butter Chicken (restaurant Style)!

Enjoy! 😊

High-quality homemade restaurant-style paneer butter masala. Perfect with flatbreads or rice.

The paneer can be substituted with spiced grilled chicken and you will have Butter Chicken (restaurant Style)!

Enjoy! 😊

Restaurant Style Paneer Butter Masala

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kv @vk14

Sydney

High-quality homemade restaurant-style paneer butter masala. Perfect with flatbreads or rice.

The paneer can be substituted with spiced grilled chicken and you will have Butter Chicken (restaurant Style)!

Enjoy! 😊

High-quality homemade restaurant-style paneer butter masala. Perfect with flatbreads or rice.

The paneer can be substituted with spiced grilled chicken and you will have Butter Chicken (restaurant Style)!

Enjoy! 😊

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Ingredients

1.5 hours

4 servings

300 GramsPaneer
Sauce
3-4medium size ripened Tomatoes (Sweetish)
1medium size Red Onion
3Garlic Pods
2dry Chilies (medium heat)
15Raw Cashews
2Cardamom pods
2Cloves
1Small cinnamon stick
1/2 teaspooncumin seeds
2 spoonssunflower Oil
1 CupWater
3/4 spoonHoney
50 gramsButter
Powders
1 teaspoonKashmiri Chilli powder
1/2 teaspoonchili powder
1/2 teaspooncumin powder
1 teaspooncoriander powder
1/2 teaspoongaram masala powder
Salt to taste
Garnishing
1 teaspoondry kasuri methi (Fenugreek) leaves
1 spoonFresh coriander leaves (optional)
1 spoonCream (optional)

Cooking Instructions

1.5 hours

1

Saute Onions, 2 dry red chilies, Garlic pods, ripened Tomatoes in oil with 2 cloves, 2 cardamom pods, a small cinnamon stick, and a teaspoon of cumin seeds for 5-6 mins
2

Add in raw cashews and saute for 2 mins
3

Add 1 cup of water with a little salt (salt to taste)
4

Pressure cook for 10 mins and Let it cool
5

Blend the cooked ingredients into a fine paste
6

Pass the sauce paste through a Sifter - this will make the paste finer and will remove any large pieces
7

In a saucepan, on low heat - add some butter, once starting to melt (Butter should not burn)
8

Add the fine sauce from Step 6
9

Add Kashmiri Chilli powder, chili powder, cumin powder, coriander powder, garam masala powder, and honey and mix them into the sauce
10

Cook the sauce on the lowest possible heat for 20 mins with a lid on
11

Taste the sauce - Adjust any powders as required
12

Add cubed paneer pieces to the sauce and cook for 30 minutes on the lowest possible heat with a lid on
13

Add dry kasuri methi (Fenugreek) leaves
14

Add fresh coriander leaves (optional)
15

Remove the sauce pan from heat
16

Drizzle fresh cream

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kv @vk14

on November 22, 2023 10:39

Sydney

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