Restaurant-style paneer butter masala that can be made easily in the home…
Paneer is one of my favorite ingredients and my family’s too. I always have a batch of paneer stored in my freezer, so that I can make a yummy paneer dish at any time. Paneer comes in handy while making lunch or dinner. It is easy to cook and is used in delicious recipes.
When I go out, I love to order paneer butter masala because it is one of my favourite dishes. Then, I started to make it at home.
To make this flavourful recipe, you only need the simple and the basic ingredients that are always present in your pantry. The only extra ingredient that you need is fresh cream, which may not always be there in your fridge.
So next time when you go grocery shopping don’t forget to grab a pack of fresh cream also so that you can make this restaurant-style paneer butter masala recipe and surprise your family.
I have added, spices and herbs like Kasuri methi (dried fenugreek leaves) and fresh coriander leaves in a tomato gravy and fresh cream, and then cooked the paneer in this gravy. The Kasuri methi and coriander leaves give the recipe its aroma. The butter and fresh cream added to this recipe makes it rich and flavorful.
This recipe can be served with chapatis or naan. You can serve this recipe for breakfast or lunch or for dinner. You can also pack it in lunch boxes.
FEW MORE SIMPLE PANEER CURRIES
PANEER BUTTER MASALA RECIPE
Restaurant-style paneer butter masala that can be made easily in the home…
PREPARATION TIME : 15 MINUTES
COOKING TIME : 25 MINUTES
CAN BE SERVED TO 2 TO 3 PEOPLE
INGREDIENTS
- 250 grams of paneer cubes
- 150 ml of fresh cream
- 4 medium tomatoes pureed
- 2 tablespoons of butter
- 1&1/2 to 2 tablespoons of kasuri methi (dried fenugreek leaves)
- 2 teaspoons of red chili powder
- 1/2 a teaspoon of garam masala powder
- 4 green chilies split
- 3 or 4 whole cardamoms
- 2 small pieces of cinnamon sticks
- 3 cloves
- 2 garlic cloves cut lengthwise thinly
- A small piece(1 inch) of ginger cut into thin long pieces
- 1 teaspoon of salt(or as per the taste)
- A hand full of finely chopped fresh coriander leaves
METHOD
- Heat the butter in a thick bottomed pan over a medium heat and add the whole cardamoms, cinnamon stick and the cloves.
- After 30 to 45 seconds, add the ginger and garlic pieces and saute for a minute.
- Add the green chili pieces and saute for a minute.
- After a minute add the tomato puree, red chili powder, kasuri methi, salt and let it cook in low flame for 4 minutes.
- Add the fresh cream and 1/2 cup (250 ml cup) of water and mix well.
- Add the garam masala into it and cook in low flame for 2 minutes.
- Add the paneer cubes, cover and cook in low flame for another 5 minutes. Give a gentle stir in between.
- After 5 minutes sprinkle the coriander leaves and serve it hot.
NOTES
To get more red color you can add 1/2 a teaspoon of kashmiri red chili powder. Instead of adding 2 teaspoons of red chili powder, you can add 1/2 a teaspoon of kashmiri redchili powder and 1&1/2 teaspoon of red chili powder.
You can vary the amount of green chilies, depending on your spice level. You can add one more or less
When you stir the paneer, stir it gently so that the paneer doesn’t break
STEP BY STEP PICTURES
Heat the butter in a thick bottomed pan over a medium heat and add the whole cardamoms, cinnamon stick and the cloves
After 30 to 45 seconds, add the ginger and garlic pieces and saute for a minute
Add the green chili pieces and saute for a minute
Add the tomato puree
Add the red chili powder
Add the kasuri methi
Add salt
Add the fresh cream and 1/2 cup of water
Add the garam masala powder
Add the paneer cubes, cover and cook for 5 minutes in low flame
Add the freshly chopped coriander leaves
It is ready to serve
