Paneer Butter Masala Recipe at Home Step by Step with Lubna.

Paneer Butter Masala Recipe:
How to make Paneer Butter Masala Restaurant Style At Home Step By Step?

Paneer butter masala is also known as Paneer Makhani. It is a slightly sweet creamy dish of paneer, in which the gravy is prepared usually with butter (makhan), tomatoes, cashewnuts or cream.Spices such as red chilli powder and garam masala are also used to prepare this gravy. It is one of the most popular vegetarian dish from India. This restuarant style Paneer butter masala is one of my favourite dish forever. So, that's why I have decided to share this yummy tasty dish. Actually, it is a perfect meal for any occasion. 
                      This restuarant style paneer butter masala recipe is very easy to cook within 35 minutes and give us amazing taste in our tongue . 
So,lets get satrted .

Ingredients:

• 3 table spoons oil
• 3 table spoon butter
• 400 gms paneer
• 2 teaspoon ginger paste
• 2 teaspoon garlic paste
• 4 cloves 
• 3 cardomams
• 2 bay leaves
• 3 red chillies
• 1 little cinnamon stick
• 1 large onion, Which is chopped roughly
• 500 gms tomatoes, chopped roughly
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon powdered garam masala
• 2 table spoon tomato ketchup
• 2 tablespoon chopped cashewnuts
• 3 tablespoons fresh cream
• Few coriander leaves
• Salt as per requirements

How to make Paneer Butter Masala with step by step:

• In a kadhai , heat 2 tablespoons oil and 1 tablespoons butter.

• Add on it red chillies, ginger, garlic, peppercorns . Saute for 2 minutes. Then add cashewnuts and onions. Once the onions turn into translucent, add the tomatoes mix it well.

• Cover with lid and cook till the tomatoes start mashing and the mixture starts leaving oil. Then switch off the flame and leave it for cool.

• Once it cools then make a smooth paste with the help of mixer grinder.

• In the same kadhai, heat the all remaining oil and butter. Add on it cloves,cardomams, cinnamon and bay leaves. Then quickly add that paste which you have prepared in the above step.

•  After that, add chilli powder, turmeric powder,garam masala powder,salt, tomato ketchup and 1 cup of water. Boil it until bubbles very well.

• Once the curry comes to a boil and cooks for 20 minutes, till the oil separates slightly.

• Cut the whole paneer into small cubes and then pour it into the gravy and then mix it well.

• At last add coriander leaves and fresh cream in the curry and switch off the flame.

• Now this yummy and tasty restaurant style paneer butter masala is ready to serve with prathas,roti,naan,plane rice, pulao,jeera rice etc.

Total cooking time: 35 minutes.

Tips to make the best Paneer Butter Masala:

• I usually use homemade paneer to cook any kind of paneer dishes. So,I suggest homemade paneer to make Paneer Butter Masala. Use good quality of paneer from a reliable brands otherwise, paneer may turn hard or rubbery.

• If you are using readymade paneer bought by any store, then you must be do one thing which is you just keep them immersed in hot water for 15 minutes. After 15 minutes drain the water and set aside. This will soften the paneer.

• As we know that tomatoes are the key ingredients, so make sure to use red,ripe and firm tomatoes with a slightly sweet in taste.

• If you want to do make a really smooth puree from the tomatoes. You can strain the tomato puree.

• Use good quality Butter for butter paneer masala recipe you can use both type of butter unsalted or salted.

• If you want to use fried paneer cubes then you can definitely fry the paneer cubes and add in the paneer butter masala recipe.

• Taste if the butter paneer masala gravy tastes sour or tangy, you can  add a bit of sugar but not add too much sugar as then the gravy becomes too much sweet.

• For getting organized red colour in the paneer butter masala. For this the best option is to use kashmiri red chilli powder.

For any help or queries related to this recipe. Write in comment box. I will definitely help you.

Thank you, I hope  you will like this recipe.