PANEER BUTTER MASALA - RESTAURANT STYLE I PANEER RECIPES I GRAVIES FOR PARATHA/NAAN

Hi friends, paneer butter masala is very popular and delicious gravy for roti/paratha/Naan/Pulao. I love restaurant style PB masala, but am not person for spicy version of paneer, instead of love sweet recipes with paneer. But I wanted to try spicy version of paneer. 

Here I prepared restaurant style panner butter masala, I got the exact taste which I tasted in restaurants. I was really super happy but still I enjoyed the gravy much than the paneer. After tasted the gravy, I added the gravy in my regular menu…J

Category	Gravy/Side dish for Paratha/Naan
Regional	North India
Preparation Time	10 Minutes
Cooking Time	30 Minutes
Servings	4

Source – My Own

INGREDIENTS

Store bought or Homemade Paneer/Indian Cottage Cheese – 100g

To grind

I – Onion paste

Oil – 2 Tsp

Cinnamon – 1” piece – 1

Cloves – 1

Cardamom – 1

Onion – 3, diced

II – Cashew Paste

Cashew nuts – 10-12

Milk – 2 Tbsp

Butter – 1 Tbsp  

Homemade Ginger garlic paste – 1 Tbsp

Tomato puree – ½ Cup (I blend 4 red tomatoes)

Turmeric powder – ¼ Tsp

Kashmiri red chilli powder – 2 Tsp  

Coriander powder – 1 ½ Tsp

Salt – To taste

Dry kasturi methi leaves – 2 Tsp

Black pepper powder – ½ Tsp

Water – ½ Cup

Fresh cream – 1 Tbsp (I used Amul Fresh cream)

Roasted cumin seed powder – 1 Tsp  

Coriander leaves – Few

METHOD

• Heat oil in pan; add cinnamon, cloves and cardamom and then add onion sauté it till golden brown, switch off the flame, cool and grind into smooth paste with little water.

• Blend the cashew nuts and milk into smooth paste and keep it aside.
• If you use store-bought paneer wash it once and dry with kitchen towel and cut into cubes.

• Heat butter in the pan; after melts add ginger garlic paste sauté it well.
• Add onion paste and sauté it for 1 minute and then add tomato puree and sauté it for 2 minutes.

• Next add turmeric powder, red chilli powder, coriander powder and salt sauté it till the raw smell goes off.
• Then add cashew paste, kasuri methi leaves and black pepper powder and mix it well.
• Add ½ cup of water and allow boiling for 2 minutes.

• Then add fresh cream and roasted cumin seed powder allow cooking for another 1 minute.
• Now add the paneer cubes into the gravy, gently mix it and allow cooking for 2 minutes and then switch off the flame.

• Garnish with coriander leaves and serve it with naan/paratha…

NOTE

• Brownish sauté onion gives unique taste to the gravy.
• Milk and fresh cream will gives the restaurant taste.
• You can toss the paneer till golden brown with 2 Tsp of oil in pan before add to the gravy.  

SUPER DELICIOUS AND CREAMY PANEER BUTTER MASALA!!!