Restaurant Style Paneer Butter Masala Recipe | Paneer Makhani Recipe

Name: Restaurant Style Paneer Butter Masala Recipe | Paneer Makhani Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 200 g Paneer (200 gram Paneer (Homemade Cottage Cheese) cut into cubes); 4 pieces Tomato (4 Tomatoes chopped); 2 tbsp Cashew (2 tablespoons Cashew nuts); 4 tbsp Butter (2 tablespoons Butter (Salted) + 2 tablespoons Butter (Salted)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 6 cloves Garlic (6 cloves Garlic finely chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); 1 tbsp Ground coriander (1 tablespoon Coriander (Dhania) Powder); 2 tbsp Kashmiri Red Chili Powder (2 tablespoons Kashmiri Red Chilli Powder); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 1 tsp Ground Cardamom (1 teaspoon Cardamom Powder (Elaichi)); 5 tbsp Cream (2 tablespoons Fresh cream + 3 tablespoons Fresh cream); 1 tsp Clarified Butter (1 teaspoon Ghee); 0 pieces Table Salt (Salt to taste); 1 tsp Granulated Sugar (1 teaspoon Sugar); 1 tbsp Kasuri Methi (1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)); 0 pieces Cilantro (Coriander (Dhania) Leaves a small bunch, chopped)

Restaurant Style Paneer Butter Masala Recipe | Paneer Makhani Recipe - Indian Curry Recipes (Indian)

60 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Paneer200 g · 200 gram Paneer (Homemade Cottage Cheese) cut into cubes
Tomato4 pieces · 4 Tomatoes chopped
Cashew2 tbsp · 2 tablespoons Cashew nuts
Butter4 tbsp · 2 tablespoons Butter (Salted) + 2 tablespoons Butter (Salted)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Yellow Onion1 piece · 1 Onion finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Garlic6 cloves · 6 cloves Garlic finely chopped
Green Chili2 pieces · 2 Green Chillies finely chopped
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Cumin Powder½ tsp · 1/2 teaspoon Cumin powder (Jeera)
Ground coriander1 tbsp · 1 tablespoon Coriander (Dhania) Powder
Kashmiri Red Chili Powder2 tbsp · 2 tablespoons Kashmiri Red Chilli Powder
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Ground Cardamom1 tsp · 1 teaspoon Cardamom Powder (Elaichi)
Cream5 tbsp · 2 tablespoons Fresh cream + 3 tablespoons Fresh cream
Clarified Butter1 tsp · 1 teaspoon Ghee
Table Salt0 pieces · Salt to taste
Granulated Sugar1 tsp · 1 teaspoon Sugar
Kasuri Methi1 tbsp · 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
Cilantro0 pieces · Coriander (Dhania) Leaves a small bunch, chopped

Make it mine in the app

Steps

1To begin making the Paneer Butter Masala, first prep all the ingredients and keep them ready.
2Soak the cashewnuts in hot water for 10 minutes. Into a mixer first make a puree of tomatoes and the soaked cashewnuts and blend to make a smooth puree. Keep this aside.
3Heat the butter in a kadai over medium heat. Add the cumin seeds and allow it to crackle. Add the onion, ginger garlic and green chilliyes and saute over medium heat till it is light golden in color and the onions have softened. At this stage you can optionally cool this and make a puree and add it back to the same kadai.
4Add the kashmiri red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder, cardamom powder and give it a stir for a few seconds.
5Next and the tomato cashew puree, cream, paneer and kasuri methi, sugar and salt to taste. Add water and simmer for about 10 minutes. As the masala gets cooked it will change color to bright orange-red.
6Once done, give the Paneer Butter Masala a taste and add more salt or chilli if required. Stir in the coriander leaves and serve hot.Serve Paneer Butter Masala/paneer Makhani hot with Naan, Kulchas or Tawa Paratha for the Punjabi style dinner.