Paneer butter masala is one of the most popular paneer recipe in our indian cuisine. All the aroma and the taste of it the perfect combination of creaminess and spices, it is served with nons or roti . So here i have got restaurant style paneer butter masala recipe. Try this this at your home.
Paneer Butter Masala recipe
Paneer Butter Masala
- Tomato puree-1cup
- Onion paste-1cup
- Cashew paste-4tbsps
- Fresh cream-1/2 cup
- Ginger garlic paste-1tbsp
- Butter-2 to 3 tbsps
- Kasuri methi-2tsps
- Coriander powder-1tsp
- Cumin powder-1tsp
- Garam masala powder- 1/2tsp
- Red chilli powder-1tsp
- Fresh coriander leaves
How to make
Step1: Take a pan add 3tbsps of butter to it.
Step2: As soon as the butter is melted completely add onion paste to it
(I have made the onion paste by boiling the 3small onions in the water about 5mis and also i added 1/2tsp of salt in it)
Keep stirring it until it losses all the moisture content in it.
Step3: When it starts changing it color add ginger garlic paste and mix it well.
Step 4: After giving nice mix to the onion and ginger garlic paste now add salt, red chilli powder, cumin powder, coriander powder, garam masala, turmeric powder and mix ir well.
Step 5: As soon as your done mixing it immediately add 1cup of water into it and keep stirring for 5mins.
Step 6: After 5mins add tomato puree to it.
(i made the tomato pure by boiling the 4 medium size tomatoes,
after boiling i peed the outer layer of it and using the blender i have made the puree out of it or else you can even get it from the market)
keep mixing it until it loose all the water and get thickens
Step 7: Add kasuri methi and mix well.
Step 8: Add cashew paste and mix it.
When cashew paste is mixed well then add fresh cream to it and keep stirring it for 10min.
Step 9: Now its the time to add our paneer to it. (i had tossed this paneer in butter for 5min)
Give a nice mix.
Take it into a bowl and garnish with fresh coriander leaves.
Step 10: Here is your paneer butter masala ready …..uuuummmmmmhhhhh yummy..
Serve it with hot hot nons or roti.