Paneer Butter Masala 😋. Paneer butter masala made in restaurant style. Paneer butter masala also known as butter paneer is a restaurant style rich, creamy and delicious paneer dish prepared using butter. Paneer Butter Masala Recipe with video & stepwise pics.

This rich and creamy dish has pieces of paneer tossed in a tomato and cashew based curry. Creamy Restaurant style Paneer Butter Masala is easy to make at home. This creamy curry is made with onion, tomatoes, cashews, cream and butter (of course!). You can cook Paneer Butter Masala 😋 using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Paneer Butter Masala 😋

Prepare 200 gms of paneer.
It's 1 of onion, 1 tomato, ginger, garlic.
It's 10-12 of cashew nuts.
You need 1 pinch of hing.
It's 1 of Bay leaf, dried red chilli, cinnamon, cardomom, elaichi.
You need 1/2 tsp of Kasuri methi, cumin and corriender powder,.
Prepare of Garam masala powder.
It's of Cream, Butter.
It's of Sugar and salt as per taste.

But paneer butter masala has it's own place. Just in case you are wondering, paneer butter masala is also known as paneer makhani. They are made in a tomato based gravy and use oodles of butter and cream which gives the gravy a smooth, creamy. finally, enjoy paneer butter masala with roti or naan. notes: firstly, prepare the curry with butter for good flavour of makhani recipe. also, adding little sugar in curry will balance the flavour of tanginess. additionally, you can roast the paneer before adding to the curry. Paneer Butter Masala is a classic Indian recipe of cottage cheese in a rich and spicy tomato gravy.

Paneer Butter Masala 😋 step by step

Soak kajus for nearly half and hour in water. Now heat oil in a wok, add butter+oil 2 tbsp. Add tomato and onion cuts and ginger garlic pieces into it and fry for 2 to 3 mins. After 2 mins, add the kajus and again fry fr 2 mins. Now when the tomato- onion becomes tender, put hlf cup of water into it and cook for another 5 mins, covering the pan..
Thn cool it and blend them all into a smooth paste. Now to make it thiner, you can add little milk to it..
Now heat oil in a kadai and add a pinch of hing and all the spices (akkha garam masala)..When they starts spluttering, add the masala mixture into it. Now add corriender and cumin powder, garam masala powder, salt, sugar. Cook it for about a min..
After 7 mins, add all the paneer into it and cook it for abt 2 to 3 mins. Thn add 1 tbsp of cream in it. Thn add kasuri methi and give it a mix. Fry for about 5 mins..
Lastly add fried raisins in a tsp of butter and pour it into the gravy. Cook it for abt a min and then you can serve it with any paratha, roti or naan...

One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Butter Paneer Masala, also often called Shahi Paneer or Paneer Makhani, is simply the vegetarian version of India's cult classic Butter Chicken. Most Indian restaurants even use the same rich, creamy tomato-y sauce for both dishes (Butter Paneer and Butter Chicken). Paneer Butter Masala is also known as Butter Paneer. It is a delicious, rich and buttery dish of Indian cottage cheese tossed in creamy tomato cashew sauce.