How to Prepare Paneer butter masala in 27 Minutes for Young Wife

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, paneer butter masala. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Paneer butter masala is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Paneer butter masala is something that I’ve loved my entire life. They’re fine and they look wonderful.

Paneer butter masala recipe - Learn to make the best restaurant style paneer butter masala at home. Years ago, I found this best paneer butter masala recipe in one of the cookbooks in a library. Paneer Butter Masala is one of India's most popular paneer recipe.

To get started with this recipe, we have to first prepare a few components. You can have paneer butter masala using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Paneer butter masala:

1. Prepare 200 grams paneer /cottage cheese (cubed)
2. Get 1 tbsp oil
3. Prepare 2 tbsp butter
4. Take 1 bay leaf
5. Make ready 1 tbsp ginger-garlic paste
6. Take 2/3 cup tomato puree (homemade or store-bought)
7. Get 1/2 tsp red chilli powder
8. Make ready 1 1/2 cup water
9. Get 1/2 inch ginger (julienned)
10. Get 2 medium green chilies (slit and deseeded)
11. Get 1 tsp kasuri Methi/fenugreek leaves (crushed)
12. Get 1 tsp Garam masala
13. Make ready 1 coriander /cilantro (for garnishing)
14. Get salt
15. Make ready sugar
16. Take cashew paste
17. Get 3 tbsp cashews (soaked in hot water for at least 10 minutes)
18. Prepare 3 tbsp milk

This creamy curry is made with onion, tomatoes, cashews, cream and butter (of course!). It has a mild sweet taste and pairs. finally, enjoy paneer butter masala with roti or naan. notes: firstly, prepare the curry with butter for good flavour of makhani recipe. also, adding little sugar in curry will balance the flavour of tanginess. But paneer butter masala has it's own place. Just in case you are wondering, paneer butter masala is also known as paneer makhani.

Instructions to make Paneer butter masala:

1. Heat oil and butter in a pan. Add bay leaf and fry for a few seconds.
2. Add ginger-garlic paste and fry for about a minute. (if you don't have the paste then you can also crush 1" ginger and 3 cloves of garlic in a mortar pestle and add it and fry till the raw aroma disappears)
3. Add tomato puree and stir well. Let it cook for 5-6 minutes.
4. Add red chilli powder and stir. Saute on a low flame till the oil starts to leave the sides of the tomato paste. It should take around 10-13 minutes.
5. Blend the cashews and milk till it forms a smooth paste. Add it to the pan. Saute on a low flame for approx 2-4 minutes till the oil leaves the sides of the masala.
6. Add water. (if you have cashew paste stuck to your bowl or blender you can mix this water in the bowl and then add it to avoid wasting the cashew paste)
7. Let the curry simmer for 2-3 minutes. Add the julienned ginger, green chilies, salt and sugar and stir. Let the curry simmer for 3-4 minutes. It should thicken now. (Adjust the salt and sugar according to your taste. Sugar will reduce the tanginess of the tomatoes.)
8. Add paneer cubes. You can add them directly after following cooking instructions on the pack (if store-bought) or you can fry them first for a little crunch. Cook for 2-3 minutes.
9. Add kasuri methi and Garam masala. Stir very well and switch off the flame. Garnish with coriander leaves.

Punjabi paneer butter masala is one of the most popular paneer recipes in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile. Paneer Butter Masala or Butter Paneer is a traditional Punjabi recipe in which soft pieces of Paneer are cooked in rich creamy butter & tomato gravy. Paneer is a type of fresh cheese common in Indian. Authentic tasting restaurant style paneer butter masala is so EASY in the Instant Pot.

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