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If I think of my favourite paneer recipes, the first thing that comes to mind is paneer butter masala. Whenever we go to a new restaurant and look at the menu to order the food, 90% chance is that we go for paneer butter masala instead of taking a risk with any other dish.
The other day, i just thought of giving a try to make the restaurant style paneer butter masala at home. It came out almost how I wanted, so sharing this recipe of mine with you.
Ingredients
200 gms Paneer cut in cubes
3-4 large tomatoes
1 large onion
1 tsp ginger paste
1 tsp garlic paste
1-2 bay leaf
3-4 black pepper
200 gm butter
1/2 cup cashew paste
1 cup milk
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp garam masala
Salt and sugar to taste
Method
1. Grind the tomatoes and onions in a grinder to form a thick paste.
2. Now in a pan, put 1 tbsp butter and let it heat.
3. Now add the bay leaf and the black pepper and saute for a minute and then add the ginger and garlic pastes.
4. Saute till the ginger and garlic are golden brown and then add the tomato and onion paste in the pan and mix well.
5. Saute the paste for 2-3 min, and then put the red chilly powder, garam masala and the coriander powder.
6. Saute the paste properly till the butter starts leaving the sides of the pan. It will take around 10-15 min to saute.
7. Now it is the time to add the cashew paste. Saute the mixture for 3-4 min to cook the cashew paste properly.
8. You can now add the salt and sugar as per taste. The use of sugar is optional and can be added if you like the sweet and tangy taste of the gravy.
9. Now it is the time to add the milk to give a gravy texture and stir it continuously on a low flame. You can adjust the quantity of the milk based on the gravy thickness you want.
10. Now add the paneer cubes into the gravy and let the gravy simmer for 4-5 min on low flame.
11. As a last step add the remaining butter into the gravy. This will give the buttery texture and taste to the gravy.
12. Serve it hot with rotis or rice.
Note: You can also add the kasturi methi at the end to give a different flavor.
The other day, i just thought of giving a try to make the restaurant style paneer butter masala at home. It came out almost how I wanted, so sharing this recipe of mine with you.
Ingredients
200 gms Paneer cut in cubes
3-4 large tomatoes
1 large onion
1 tsp ginger paste
1 tsp garlic paste
1-2 bay leaf
3-4 black pepper
200 gm butter
1/2 cup cashew paste
1 cup milk
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp garam masala
Salt and sugar to taste
Method
1. Grind the tomatoes and onions in a grinder to form a thick paste.
2. Now in a pan, put 1 tbsp butter and let it heat.
3. Now add the bay leaf and the black pepper and saute for a minute and then add the ginger and garlic pastes.
4. Saute till the ginger and garlic are golden brown and then add the tomato and onion paste in the pan and mix well.
5. Saute the paste for 2-3 min, and then put the red chilly powder, garam masala and the coriander powder.
6. Saute the paste properly till the butter starts leaving the sides of the pan. It will take around 10-15 min to saute.
7. Now it is the time to add the cashew paste. Saute the mixture for 3-4 min to cook the cashew paste properly.
8. You can now add the salt and sugar as per taste. The use of sugar is optional and can be added if you like the sweet and tangy taste of the gravy.
9. Now it is the time to add the milk to give a gravy texture and stir it continuously on a low flame. You can adjust the quantity of the milk based on the gravy thickness you want.
10. Now add the paneer cubes into the gravy and let the gravy simmer for 4-5 min on low flame.
11. As a last step add the remaining butter into the gravy. This will give the buttery texture and taste to the gravy.
12. Serve it hot with rotis or rice.
Note: You can also add the kasturi methi at the end to give a different flavor.
Right on time. Daughter wanted paneer tonight
Thanks Sushma...do let me know if ur daughter liked the recipe
Thanks Sushma...do let me know if ur daughter liked the recipe