Paneer Butter Masala

Paneer Butter Masala - Side dish for roti, nann, kulcha.

Restaurant style gravies such as paneer butter masala, vegetable kurma, chenna masala etc are all-time favourite gravies for us. These gravies can be easily prepared in your home with simple cooking methods. This restaurant style Paneer butter masala requires some preparation work like grinding the tomatoes and cashews, but the cooking time is very less. You can easily prepare this masala within 30 minutes.

Follow these simple instructions and prepare restaurant style Paneer butter masala for your family.

Try to use red ripe tomatoes for this masala because it gives you the perfect taste of the entire dish.
Always soak the cashew nuts 1 hour ahead of time and then grind it to a smooth paste.
After adding the paneer cubes do not cook the gravy long, then the paneer cubes turn chewy.
Add the spice powders, ginger garlic paste, kasuri methi in minimal quantity. This gravy has a mix of all the flavours.

Restaurant style gravies such as paneer butter masala, vegetable kurma, chenna masala etc are all-time favourite gravies for us. These gravies can be easily prepared in your home with simple cooking methods. This restaurant style Paneer butter masala requires some preparation work like grinding the tomatoes and cashews, but the cooking time is very less. You can easily prepare this masala within 30 minutes. Follow these simple instructions and prepare restaurant style Paneer butter masala for your family. Try to use red ripe tomatoes for this masala because it gives you the perfect taste of the entire dish. Always soak the cashew nuts 1 hour ahead of time and then grind it to a smooth paste. After adding the paneer cubes do not cook the gravy long, then the paneer cubes turn chewy. Add the spice powders, ginger garlic paste, kasuri methi in minimal quantity. This gravy has a mix of all the flavours.

Prep time : 30 minutes

Cook time : 25 minutes

Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

250 grams paneer
6 garlics
1 tsp chopped ginger
5 to 6 red ripe tomatoes
10 - 12 cashew nuts
1 bay leaf
1 tbsp butter
1 tsp kashmiri chilly powder
1/2 tsp turmeric powder
1 tsp garamasala powder
1/2 tsp sugar
1 tbsp dried kasuri methi leaves
1 tbsp low fat fresh cream
salt to taste

Cooking Directions

1. Wash the tomatoes. Put an 'x' mark in each tomato and add it in a vessel. Add 1/2 cup of water and cook the tomatoes well on low flame.

2. Take a bowl and soak the cashew nuts in warm water or milk. After 1 hour grind it to a smooth paste.

3. When the tomatoes are cooked well, remove the skins and allow them to cool completely. Take a big mixer jar and grind the tomatoes nicely. (No need to add any water).

4. Grind the ginger, garlic to a smooth paste. (You can also add along with the tomatoes and then grind).

5. Take a broad kadai or pan and melt the butter. Add the bay leaf and ginger garlic paste.

6. Saute the paste on a low flame. Do not brown them.

7. Next, add the beautiful tomato puree and stir it well with the ginger garlic paste.

8. Let them cook for a few minutes on low flame.

stir them in between. Now add the red chilly powder, salt and turmeric powder.

9. When they are mixed well with the tomato paste, add the cashew nut paste. Stir it continuously.

10. Now add 1 to 1.5 cups of water. Allow to boil for few minutes and add the garamasala powder.

11. Cook for another few minutes and add the kasuri methi leaves.

12. Next, add the sugar and mix them well. Now this is the time to check your seasonings. Add if anything required.

13. Add the paneer cubes to the gravy. Mix them gently and add the fresh cream. If the gravy appears thick, add some water. Boil for 2 minutes and switch off the flame. Transfer it to the serving bowl.

14. Enjoy this restaurant style paneer butter masala with roti, nann, kulcha or jeera rice.

Paneer Butter Masala with step by step photos

1. Wash the tomatoes. Put an 'x' mark in each tomato and add it in a vessel. Add 1/2 cup of water and cook the tomatoes well on low flame. (No need to close it with a lid).

2. When the tomatoes are cooked well, remove the skins and allow them to cool completely. Take a big mixer jar and grind the tomatoes nicely. (No need to add any water).

3. Take a bowl and soak the cashew nuts in warm water or milk. After 1 hour grind it to a smooth paste.

4. Grind the ginger, garlic to a smooth paste. (You can also add along with the cooked tomatoes and then grind).

5. Take a broad kadai or pan and melt the butter. Add the bay leaf and ginger garlic paste. Saute the paste on low flame. Do not brown them.

6. Next, add the beautiful tomato puree and stir it well with the ginger garlic paste. Let them cook for a few minutes on low flame.

7. Now add the red chilly powder, salt and turmeric powder. When they are mixed well with the tomato paste add the cashew nut paste. Stir it continuously.

8. Now add 1 to 1.5 cups of water. Allow to boil for few minutes and add the garamasala powder.

9. Cook for another few minutes and add the kasuri methi leaves.

10. Next, add the sugar and mix them well. Now this is the time to check your seasonings. Add if anything required.

11. Add the paneer cubes to the gravy. Mix them gently and add the fresh cream. If the gravy appears thick, add some water and boil for 2 minutes.

12. When you see drops of oil on the top of the masala switch off the flame. Do not cook more than 5 minutes after adding the paneer cubes.

12. Enjoy this restaurant style paneer butter masala with roti, nann, kulcha or jeera rice.

If you try this recipe for Paneer Butter masala send us your comments below and share the recipe for your friends and family. Enjoy this Restaurant style Paneer Butter Masala with your family.