Paneer Butter Masala Recipe-Restaurant style

: 15 mins
Cook Time : 25 mins
Serves: 3-4
Recipe Category: Side dish-Paneer Recipes
Recipe Cuisine: Punjabi
Author:Padhu Sankar
Prep Time

Ingredients needed
Onion -2
Tomato puree - 1 cup
Ginger garlic paste -1 tbsp
Paneer - 200 grams (I used home made paneer)
Cashew nuts -2 tbsp
Kasuri Methi -3/4 tsp (dry fenugreek leaves)
Salt as required
Spice Powder
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 3/4 tsp
Turmeric powder - 1/4 tsp
For the seasoning
Butter- 2 tbsp + Oil-1 tbsp
Cinnamon -1 inch piece
Cloves- 2
Cardamom -1
For Garnishing

Fresh cream - 1/4 cup (dairy cream)

Finely chopped coriander leaves
Preparation
Making paneer butter masala is a breeze if you keep all the 4 paste ready.
Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for
10 minutes. Drain the water completely and grind it to a paste.
Tomato puree - Blanch tomatoes- (ie) put the tomatoes in boiling water and close it.
After 10 minutes, drain the water, remove the skin and puree the tomatoes.
Cashew nut paste- Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it
to a paste.
Keep Ginger garlic paste ready -1 tbsp
Cut paneer into cubes. I used homemade paneer.
Method
Heat 2 tbsp butter +1 tbsp oil, add cinnamon, cardamom and cloves, when it splutters,
add onion paste and saute till it becomes golden brown, then add ginger garlic paste and
saute for some more time.

Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.
Then add tomato puree and all the spice powder mentioned under spice powder.

Cook until the raw smell of the tomato goes and it starts leaving oil.
Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.
Add the paneer cubes to the cooked tomato paste.

Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook
for a few minutes.
Garnish with fresh cream and serve with pulao or roti or chapati.

Hope you found it easy. So next time you can prepare restaurant style paneer butter
masala at home itself and win the appreciation of family members.
Important tips for beginners
You have to brown the onions or onion paste well. Do not add tomato paste before that.

Do not add water without cooking the tomatoes well. You have to cook till the tomatoes
starts leaving oil, only then, you should add water.
Adjust water according to the consistency required.
The above tips are common for most of the Punjabi subzi/ side dishes.
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Paneer in Cashew Sauce ( Shahi Paneer)

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The literal translation of Shahi Paneer is Royal Paneer which is very appropriate name
for this dish, fit for a king. Paneer, a home made cheese, is accompanied with a rich and
creamy sauce made from cashews. Try this delectable and flavorful Indian dish which is
a restaurant favorite.

Ingredients:
Paneer 14oz block (home-made or store bought), cubed
Oil 3 tbsp
Onions 2 small, finely copped
Tomato Sauce 1, 8oz can
Garlic 3 cloves, finely chopped
Ginger 1 tbsp, grated
Green Chili to taste, finely chopped
Cumin Powder 2 tsp
Coriander Powder 2 tsp
Garam Masala 2 tsp
Cashew Pieces cup
Milk- 1 cup
Water 1 1/2 cup
Sugar 1 tbsp
Salt to taste
Cilantro 5 sprigs, finely chopped for garnishing
Method:

1. Soak cashews in milk for about 15 min or until ready to use.

2. Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat.
3. Add Onions and fry until they start to dry out.
4. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes.
5. Add Tomato Sauce, stir well and cook until oil separates..
6. While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender
until smooth.
7. Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and
GaramMasala mix well.
8. Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.
9. Add Water, Salt and Sugar and bring to boil.
10. While waiting for the gravy to boil, saut cubed Paneer in 1 tbsp oil, on medium to
high heat in a non-stick pan.
11. Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess
oil.
12. Once gravy comes to a boil, add in Paneer and mix.
13. Garnish with fresh cilantro or with additional broken cashews.
14. Serves 6.
Tips:
1. Paneer is very delicate. Take care to handle it gently or it will break up very easily.
2. If you like thicker or thinner gravy, adjust the amount of water.