How to make restaurant style paneer butter masala

Paneer butter masala is one of the most popular dish served in Indian restaurants.

Ingredients for paneer butter masala recipe

1)      250 gram paneer (1 cup) cut in to cubes and keep it separately in another bowl.

2)      1/2 cup oil.

3)      2 tbsp butter.

4)      2 tbsp cashew nuts + 1 tbsp mugajtari seeds (optional) soaked in warm water for 10-15 minutes.

5)      2 medium size onions chopped.

6)      2 medium size tomatoes puree.

7)      4 garlic cloves and 1/2 tsp chopped ginger

8)      1tbsp coriander seeds

9)      1/2 tbsp jira (cumin seeds)

10)   3 cloves (loung)

11)   2 cardamom (elaichi)

12)   1 black cardamom (badi elaichi)

13)   1 inch piece of cinnamon

14)   1 small piece of bay leaf

15)   1 tbsp kashmiri red chilli powder

16)   1/4 tsp turmeric powder

17)   1 tsp readymade paneer butter masala (optional)

18)   1 tsp kasuri methi (dry fenugreek leaves)

19)   1 tbsp mawa (khoya) or mawa powder

20)   1/4 cup tomato ketchup

21)   salt per test

22)   sugar as per taste (optional)

23)   1 cup water

24)   Mix ingredients - soaked cashew nuts, mugajtari seeds, chopped onions, garlic cloves, chopped ginger, coriander seeds, jira seeds,cloves, cardamom, black cardamom, red chilli powder, turmeric powder, readymade paneer butter masala powder.

25)   Add 2-3 tbsp water

26)   Puree the mixture to very smooth paste

Step by step recipe for paneer butter masala

1)      Heat oil in a pan. Add bay leaf and saute for some 5 seconds.

2)      Add puree of the mixture and saute till the raw aroma disappears.

3)      Add 2 tbsp water and stir well.

4)      Add tomato puree and stir well

5)      Cook until oil starts to separate from the puree. It will take around 4-5 minutes.

6)      Add salt as per taste. Add mawa and tomato ketchup add 1 cup water and mix well.

7)      Cover the pan and cook it for 4-5 minutes.

8)      After 4-5 minutes uncover the pan and add the paneer cubes to the cooked gravy and mix well.

9)      Add butter, kasuri methi and add 1/2 tsp coriandor leaves, mix well, cover the pan and cook for approx 2-3 minutes or until you get the desired consistency of gravy. Uncover the pan mix properly and turn off  the flame.

10)   Transfer paneer butter masala to serving bowl.

11)   Garnish with butter and coriander.

12)   Serve with Roti, Nan, Paratha or jira rice.

Tip

Don't cook for a long time after adding the paneer as the paneer will become hard.