Restaurant Style Paneer Butter Masala Recipe
Ingredients
- Paneer (cottage cheese) cut into cubes – 1 packet (200 grams)
- Tomatoes chopped – 5-6
- Ginger (grated) – 1/2 inch
- Green chilli (chopped) – 1
- Sugar – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Coriander (Dhania) powder – 1 teaspoon
- Kasoori methi – 1 teaspoon
- Salt to taste – 1 teaspoon approx
- Asafoetida (Hing) – a pinch
- Cumin seeds (jeera) – 1/4 teaspoon
- Red chili powder – 1/2 teaspoon
- Cashew nuts – 2-3
- Cream – 2-3 tablespoons
- Oil – 2 tablespoons
- Garam masala powder – 1/4 teaspoon
- Water – 2cups
Method
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Heat oil in a pan.
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Add asafoetida (Hing) & cumin seeds (jeera).
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As they crackle, add grated ginger.
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As ginger turns light brown, add the chopped tomatoes & green chili.
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Add coriander (dhania) powder, turmeric powder, salt & red chili powder to the tomatoes.
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Mix them well.
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Cook the tomatoes for 7-10 minutes.
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After 7-10 minutes, turn off the flame & allow the mixture to cool down.
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Grind this mixture in a mixer grinder.
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Next, put this mixture back in the pan & turn on the flame.
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Add Kasuri methi & sugar to the mixture.
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Cook it well till the mixture starts leaving oil.
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Next, take the cashew nuts & make a paste.
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Add a little water to the paste & then add it to the tomatoes.
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Mix them well & then add 1/2 a cup water to the tomatoes.
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Bring them to a boil & then add the rest of the water.
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Boil it well to make a slightly thick gravy.
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Add 2-3 tablespoons of cream to this gravy on a lower flame.
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You can use either dairy fresh cream or Amul packaged cream for this purpose.
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Boil them for a little while till it is absorbed well by the gravy. This will take 1-2 boils.
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Now, add paneer cubes to the gravy.
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Allow them to boil (1-2 boils)
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Once cooked well, turn off the flame.
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Add garam masala & mix, garnish with coriander.
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Paneer butter masala is ready to serve.
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