Restaurant Style Paneer Butter Masala!

The cuisine “Paneer Butter Masala” is a perennial favourite in Punjab. Even people who are not Indians enjoy eating this dish. The same is true with Roti, Naan, Chapati, Puri, Jeera Rice, and many more foods. Despite being a Punjabi dish, Butter Paneer is frequently spice up in the South with additional masalas. However, the original Paneer Butter Masala is not hot, but rather has a flavour that is well-balance and easy on the palette. Paneer Makhani and Butter Paneer Masala are two other names for the dish. Although they all have thick, creamy Tomato and Cashew Nut gravies, the names may vary.

Paneer Butter Masala

One of India’s most popular paneer gravy dishes is Butter Paneer. People have been preparing this recipe with Indian cottage cheese cubes in a creamy tomato sauce for a long time. You can simply create this restaurant-style dish at home with our blog and step-by-step instructions!

Ingredients for Paneer Butter Masala:

• Cream, butter, and oil
• 1-2 tsp Kashmiri Chilli Powder
• 6 Tomatoes
• 1 Onion
• Cashew nuts
• Ginger garlic paste
• Spices made from poppy seeds (khus khus).
• Ketchup with Tomatoes
• Kasuri Methi (Kasuri Methi)

Instructions How to Make:

1. Make a bouquet garni by wrapping the spices in muslin or cheesecloth. This allows you to include all of the flavours without having to separate the spices one by one later.

2. Combine the kashmiri chillies, onion, tomato, cashews, poppy seeds, and spices in a saucepan and cook until the tomatoes are soft and pulpy. This is the gravy’s foundation.

3. Remove the bouquet garni (whole spices) and thoroughly blend the onion tomato paste. If necessary, add some water.

4. Cook the gravy in butter with the powdered spices and salt for 10-15 minutes, or until a little oil floats to the top.

5. Use the dungar method to smoke the gravy. This elevates the gravy to a new level.

6. Add the kasuri methi, paneer, and cream, and cook for another minute or two.