Restaurant style Paneer Butter Masala

Name: Restaurant style Paneer Butter Masala
Cuisine: Indian
Ingredients: 2 Roughly chopped Onion(medium sized); 3 Roughly Chopped tomatoes(large sized); 1 tbsp Finely chopped Ginger(Adrak); 2 small Slit Green Chillies(Hari mirch); 5-6 Cashew nuts(kaju); 4-5 Almonds (badam); 1 tbsp Fresh cream; 2 tbsp Butter; 1/2 inch Cinnamon (Dalchini); 2 Green Cardamom(Choti Hari Elaichi); 1 Bay Leaf (Tej Patta); 1 teaspoon Red chilli powder; 1/2 Teaspoon Garam Masala; 1/2 Teaspoon Turmeric Powder (Haldi); 1/2 Teaspoon Coriander Powder (Dhania Powder); 1 Teaspoon Sugar/Honey; to taste Salt; 1 tablespoon Crushed Dry Fenugreek Leaves (Kasuri Methi); 1 tbsp Fresh Chopped Coriander Leaves for garnish; as required Water; 1/2 tbsp cooking oil

Jolly Makkar @cook_17770429

Bangalore

This Paneer or Indian Cottage cheese cubes are cooked in a rich buttery, creamy and mildly sweet gravy. It's so simple and easy to make that is creamy and delicious.
#paneer

Jolly Makkar @cook_17770429

Bangalore

This Paneer or Indian Cottage cheese cubes are cooked in a rich buttery, creamy and mildly sweet gravy. It's so simple and easy to make that is creamy and delicious.
#paneer

Saved

Ingredients

2Roughly chopped Onion(medium sized)
3Roughly Chopped tomatoes(large sized)
1 tbspFinely chopped Ginger(Adrak)
2 smallSlit Green Chillies(Hari mirch)
5-6Cashew nuts(kaju)
4-5Almonds (badam)
1 tbspFresh cream
2 tbspButter
1/2 inchCinnamon (Dalchini)
2Green Cardamom(Choti Hari Elaichi)
1Bay Leaf (Tej Patta)
1 teaspoonRed chilli powder
1/2 TeaspoonGaram Masala
1/2 TeaspoonTurmeric Powder (Haldi)
1/2 TeaspoonCoriander Powder (Dhania Powder)
1 TeaspoonSugar/Honey
to tasteSalt
1 tablespoonCrushed Dry Fenugreek Leaves (Kasuri Methi)
1 tbspFresh Chopped Coriander Leaves for garnish
as requiredWater
1/2 tbspcooking oil

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Steps

1

To make the base for the "butter masala" - Take water in a pan, add roughly chopped onions, tomato, ginger, cloves, 1/2 tablespoon of butter, red chilli powder and slit 1 green chillies(it's optional, if you don't love green chillies then don't add).
2

Add the cashew nuts and boil for 10-12 minutes, when onion changes the color and tomatoes becomes soft, mash it with the help of spatula, turn off the flame.
3

Then strain the concoction(discard bay leaf and cinnamon) and grind it into a puree with the stock(same water which we boil).
4

Now take 1/2 tbsp butter with 1/2 tbsp of oil in a pan, put on slow flame...add red chilli powder, juvenile of ginger, 1 slit green chilli and 2 tablespoon of above puree with cubes of paneer...
5

Sauute the paneer with all, keep rest of the puree aside for later use.
6

Now add the rest of the onion tomato paste to the pan and add garam masala and turmeric powder to the mixture. Cook for a couple of minutes.
7

Also add some sugar or honey to the gravy. Adding Sugar is optional but it gives a nice taste to the gravy. You can also replace Sugar with honey.
8

Now add fresh cream to the gravy and mix everything well. The cream will give a richness to the gravy. If you want to skip it you can use a little bit of milk instead.
9

Sprinkle some crushed Dry Fenugreek Leaves (Kasuri Methi) and cook everything for 3-4 minutes.
10

Paneer Butter Masala is ready. You can garnish it with chopped coriander leaves or a drizzle of cream. Serve it hot with any Indian Bread like Naan, Missi Roti, Lachha Paratha or with some rice preparation like Jeera Rice.