Restaurant Style Paneer Butter Masala Recipe
Ingredients: oil, butter, cloves, cardamom, onion · 30 min cook time · 350kcal · ₩10,600
Ingredients
2tbsp oil, 2tbsp butter, 5to taste cloves, 2pods cardamom, 2sliced onion, 2clove garlic, 1inch ginger, 3sliced tomato, 15to taste cashew, 1to taste bay leaf, 1to taste chilli, 1finely chopped onion, 0.5tsp turmeric, 1tsp chilli powder, 0.75tsp coriander powder, 0.25tsp cumin powder, 0.5tsp garam masala, 1tsp salt, 1cup water, 2tbsp cream, 16cubes paneer, 1tsp, crushed kasuri methi, 2tbsp, finely chopped coriander
Instructions
1. In a large pan, heat 2 tbsp oil and 2 tbsp butter. Add 5 cloves and 2 cardamom pods. Sauté on low flame until aromatic.
2. Add 2 sliced onions, 2 cloves garlic, and 1 inch ginger. Sauté well until onions soften.
3. Add 3 sliced tomatoes and 15 cashews. Sauté well.
4. Cover and boil for 10 minutes until tomatoes soften.
5. Cool completely and transfer to a blender. Blend to a smooth paste.
6. Strain the paste to discard any residue, ensuring a smooth tomato onion paste.
7. In the same pan, heat 2 tbsp oil and 2 tbsp butter. Add 1 bay leaf and 1 chilli. Sauté until aromatic.
8. Add 1 finely chopped onion and sauté until golden brown.
9. Add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, and 1 tsp salt. Sauté on low flame until spices turn aromatic.
10. Add the prepared tomato onion paste. Sauté well until oil separates from the paste.
11. Add 1 cup water and mix well. Adjust consistency as needed.
12. Add 2 tbsp cream and mix well on low flame until well combined.
13. Add 16 paneer cubes and mix gently.
14. Cover and simmer for 5 minutes to allow flavours to absorb.
15. Add 1 tsp crushed kasuri methi and 2 tbsp finely chopped coriander. Mix well.
16. Serve restaurant-style paneer butter masala with roti or naan.
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