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Paneer Butter Masala Video

Paneer Butter Masala Video

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One of the first items that we all tend to look for in a restaurant menu, the Paneer Butter Masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Yes, this restaurant-style Punjabi gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too.

  

Recipe Description for Paneer Butter Masala

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


Ingredients


Paneer Butter Masala
1 1/4 cups paneer (cottage cheese) cubes
2 1/2 tbsp butter
2 tsp oil
1 cup chopped onions
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 small stick cinnamon (dalchini)
1 1/2 cups chopped tomatoes
8 cashew nuts (kaju)
1/2 tsp coriander (dhania) powder
1 tsp chilli powder
1 bayleaf (tejpatta)
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1/2 cup milk
1/2 tsp kashmiri red chilli powder
1/2 tsp garam masala
1 1/2 tbsp fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For paneer butter masala
  1. To make {span class="bold1"}paneer butter masala{/span}, heat ½ tbsp of butter and oil in a deep non-stick pan, add the onions, cloves, cardamom and sauté on a medium flame for 2 to 3 minutes.
  2. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  3. Add the cashewnuts, coriander powder and chilli powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Switch of the flame and cool slightly, transfer to a mixer, add ¼ cup of water and blend till smooth. Keep aside.
  5. Heat the remaining 2 tbsp of butter in a deep non-stick pan, add the bayleaf, ginger paste and garlic paste and sauté on a medium flame for 30 seconds.
  6. Add the tomato-onion purée, milk, kashmiri red chilli powder, garam masala and salt mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  7. Add the fresh cream and dried fenugreek leaves, mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
  8. Add the paneer, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  9. Serve the {span class="bold1"}paneer butter masala{/span} immediately garnished with coriander.

See step by step images of Paneer Butter Masala Recipe
RECIPE SOURCE : PaneerBuy this cookbook

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