Paneer butter masala recipe - learn to make the best restaurant style paneer butter masala at home. It's creamy, flavour and taste is super delicious. It goes well with butter naan, roti, rice and jeera rice.
1. Take 2 cups of hot water in a bowl add Paneer cubes and rest it for 15 to 20 mins.
2. Take 1 tablespoon oil to a hot pan add 2 cardamoms & 1 cup cubed onions saute them on a medium flame till they turn transparent in colour.
3. Add 1½ cups finely chopped tomatoes and ¾ teaspoon of salt and saute for 2 to 3 minutes and cover the pan.
4. ¾ to 1 teaspoon of red chilli powder ¾ to 1 teaspoon garam masala 1 teaspoon coriander powder 13 to 14 cashew nut ¾ teaspoon sugar (to balance the flavour)
5. Saute onion tomato masala on low flame for 2 to 3 mins. (Then turn off the stove)
6. Cool it completely and add to the blender pour 1 cup of water to make smooth puree
7. Again heat a pan out the gas on low flame with 1 ½ tablespoon butter and add 2 green cardamoms, 1 bay leaf, ½ inch cinnamon, 3 cloves.
8. When it sizzle add ginger garlic paste saute for a minute.
9. Pour onion tomato puree and add ¼ teaspoon red chilli powder.
10. Pour ½ cup water and mix it well to bring gravy consistency.
11. Cover and cook on a medium flame.
12. When the gravy is ready add the paneer & 1 teaspoon of kasuri methi (crush it between your palms)
13. Add 2 to 3 tablespoons cream and stir.
Transfer it in the bowl and garnish with 1 tablespoon cream & 1 tablespoon finely chopped coriander leaves.
