Paneer Butter Masala, Butter Paneer Masala, and Paneer Makhani; are three names for an excellent lip-smacking Indian main course dish. Makhani is the Punjabi word for Butter, where the etymology of this proper name for this dish is from. Paneer Butter Masala is the most omnipresent and famous dish in India. It is always on the menu of every Dhaba (small street side restaurant) in North India and every Pure Veg restaurant in South India. To prepare the sweet-spicy butter paneer masala, you need cardamom, cinnamon, onion and tomato puree, chili powder, garam masala, and of course, Paneer and Butter.
To make the perfect Restaurant Style Paneer Butter Masala, take a grinding jar, and add three chopped tomatoes.
Next step – add 3-4 green chilli, 4-5 soaked dry red chilli, grind everything well and make a fine paste.
Next step – place a kadhai on flame, add 2 tbsp of oil, and heat on medium flame.
After the oil is hot, add one bay leaf, one black cardamom, two green cardamoms, one cinnamon stick, two cloves & 1 tsp of cumin seeds, and roast a little.
After some seconds, add two finely chopped onions and roast well on medium flame until it turns golden.
After the onion turns golden, add 1 tbsp of ginger garlic paste and mix well.
Next step – add prepared tomato paste, salt as per taste, mix everything well, and cook until the gravy releases the oil.
Next step – take a bowl, add 1 tbsp of coriander powder, 1 tsp of red chilli powder, 1 tsp of cumin powder, 1/2 tsp of turmeric powder, and 1 tsp of fried Kasuri Methi powder.
Next step – little by little, add water and make a fine paste.
Next step – add prepared Masala mixture, mix well and cook on low flame.
Next step – take 15 soaked cashed(for 20 minutes), add them into a grinding jar, and make a fine paste.
After the gravy releases the oil, add prepared cashew paste and mix well on low flame.
After 1 minute, add water as required and mix well.
Next step – close the lid and cook for 3 minutes.
Next step – take 200 grams of Paneer cubes, sprinkle 1/4 tsp of turmeric powder, 1/4 tsp of red chilli powder, Kasuri methi powder, and coat well.
Next step – place a Tawa on flame, add two cubes of butter & 1 tsp of oil, and heat well.
After the oil is hot, add coated cheese cubes and roast well for 2 minutes.
After 2 minutes, turn off the flame, transfer the paneer cubes into the gravy and mix well.
Next step – 1/2 tsp of garam masala, chopped coriander, and 1 tbsp of whisked cream and mix well on medium flame.
Now, your amazing Restaurant style Paneer Butter Masala is completely ready, and you can enjoy it.
