Paneer Butter Masala Recipe I Butter Paneer I Paneer Makhani I Restaurant Style Paneer Butter Masala

Paneer Butter Masala which is also known as Paneer Makhani, it is one of the most popular and delicious Punjabi dish which has its own rich and creamy flavor curry made with Paneer, spices, onions, tomatoes, cashews and butter. It is one of the most popular dishes in restaurants for NAAN and Roti’s similar to Kadai Paneer, Palak Paneer, Matar Paneer and Malai Kofta.
Link for Homemade Paneer I How to make Paneer at home I Paneer Recipe with tips
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Ingredients:
Butter and oil
Onion - 3, Tomato - 4, Ginger - 1 inch, Garlic - 4 No.
Cashew Nuts - 25g
Milk - 1 Glass (Boil the 2 glass of milk till it become a thick 1 glass milk)
Fresh Paneer Cube - 250g
Kashmiri Chili - 2 Tbsp
Normal Red Chili Powder - 1 Tbsp
Garam Masala Powder - 2 Tbsp
Cardamom - 1 tsp
Sugar - 2 tsp and Salt as required
Grated Paneer and fresh coriander leaves for garnishing…..
Paneer Butter Masala Recipe:
Step 1: Pour Oil to a hot pan. Add chopped Onions. Sauté on a medium flame till they turn transparent or light pink in color. This takes about 3 to 4 mins.
Step 2: Add chopped tomatoes, ginger, garlic and cashew nut and again sauté for 2 to 3 mins. Then cover the pan and cook till mushy.
Step 3: When the tomatoes and Onions mix are completely soft cooked & mushy, turn off the stove and cool this down completely and add to a blender and blend this mixture to a super smooth paste. Onion-tomato paste is ready.
Step 4: Now prepare the cashew nut paste; Fry cashew nuts in a pan then add cashew nuts to a blender, pour thick milk and blend this to a smooth paste. Cashew nut paste is ready.
Step 5: Heat the pan with butter, when the butter starts melting pour Onion-tomatoes paste then add all the spices Kashmiri Red Chili, Normal Red Chili, Garam Masala, Cardamom powder, sugar (optional, to balance the flavor) and salt as needed make sure that the pan is at low flame and after couple of mins pour the cashew nut paste over the pan.
Step 6: Mix well all of them in the pan and add water as required to bring it to a gravy consistency, if it is too thick then can add little more water. Cover the pan and cook in a medium flame until the gravy turns to thick & flavorful.
Step 7: Make sure the gravy is now to the desired consistency than add the fresh homemade paneer cubes. Stir well, cook in a low flame for 2 to 3 mins then add creamer (optional, to get the gravy in thick creamy texture).
Step 8: Now transfer the Paneer Butter Masala to a serving bowl. Garnish it with the grated paneer (or 1 tsp of cream) & finely chopped fresh coriander leaves.
Now the restaurant style PANEER BUTTER MASALA is ready at our home. It’s creamy, flavorful & tastes super delicious!! It goes so well with BUTTER NAAN, Roti, PARATHA, Chapathi, JEERA RICE even with plain basmati rice.

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Sema

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[@sharvarisatam288]

Very nice.. thanks for the recipe 👍👍

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[@aarusivasu6255]

Super sis...keep doing more videos😊

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[@nitinwaghela8639]

Delicious recipe 👍

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Supper

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