How to make creamy restaurant style Paneer Butter Masala?

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Paneer Butter Masala

It is easy to make rich, creamy restaurant style paneer butter masala. It is an easy recipe that is made with onion paste, bhunaoed tomatoes, cashews, lots of fresh creams and of course butter.

Paneer Butter Masala has a mild sweet taste and goes very well with garlic naan, jeera rice or lachcha parantha.

There are just so many ways to cook paneer. When you cook paneer with green peas, you get delicious matar paneer, and when you cook it with fresh spinach, you will get creamy palak paneer. And when the same paneer is prepared with fresh cream, butter and cashews, it becomes delicious paneer butter masala or paneer makhani as some may like to call it.

All these dishes have their own taste, but the all-time favourite of most of the north Indian population is paneer butter masala. Anything creamy and sweet is all time favourite of kids as well.

Everyone has their own style of making it, and you may find a few ingredients different here and there, but whichever recipe you follow you will get a creamy base. So, I am going to write the method that I follow and do let me know whether you liked it or not?

This Paneer Butter Masala recipe will taste exactly like the one you like eating in your favourite restaurant. It will have a creamy & saucy tomato base. It can well be eaten with naan or rice. Eat it as you would like to have it.

Recipe:

  • Cut tomatoes, onions (white ones preferred), ginger, garlic and then sauté it in a bit of oil with cashews.
  • After a bit of bhunaoing, cool them and grind them to a paste. This will form the base sauce.
  • Then on a kadhai heat oil, put in the paste, add the paneer pieces.
  • Let the paneer sit on the gravy for a while, cover the kadhai for 2-3 minutes.
  • Add Kasuri methi (dried fenugreek leaves), a bit of ghee, and it’s done.
  • Enjoy your meal with either hot naans or rice.

Note:

  • You may choose only tomatoes to make the gravy
  • Please avoid red onions here as it may give a strong smell to the final dish
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