Paneer butter masala is a delicious Punjabi dish made with paneer (Indian cottage cheese). After I did jeera pulao and paneer butter masala for a small get together, my friends wanted a step by step recipe for it, so here I am with a step by step recipe for India's most popular paneer recipe. Today we will learn how to make paneer butter masala (Restaurant Style) in a very easy and simple manner.
Making paneer butter masala is a breeze if you keep all the 4 paste ready.
Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water completely and grind it to a paste.
Tomato puree - Blanch tomatoes- (ie) put the tomatoes in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.
Cashew nut paste- Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste.
Keep Ginger garlic paste ready -1 tbsp
Cut paneer into cubes. I used homemade paneer.
Heat 2 tbsp butter +1 tbsp oil, add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.
Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.
Then add tomato puree and all the spice powder mentioned under spice powder.
Cook until the raw smell of the tomato goes and it starts leaving oil.
Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.
Add the paneer cubes to the cooked tomato paste.
Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.
Garnish with fresh cream and serve with pulao or roti or chapati.
Hope you found it easy. So next time you can prepare restaurant style paneer butter masala at home itself and win the appreciation of family members.
Important tips for beginners
You have to brown the onions or onion paste well. Do not add tomato paste before that.
Do not add water without cooking the tomatoes well. You have to cook till the tomatoes starts leaving oil, only then, you should add water.
Adjust water according to the consistency required.
The above tips are common for most of the Punjabi subzi/ side dishes.
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