Paneer Butter Masala | Restaurant Style Paneer Butter Masala

Paneer Butter Masala Recipe

Paneer Butter Masala
Paneer Butter Masala
Paneer Butter Masala is a rich and delightful North Indian formula made with sweet-smelling flavors, cream, and spread. This well-known formula is a smooth mix of effortlessly accessible fixings and is without a doubt an unquestionable requirement have. In the event that you are exhausted by the typical variations of paneer, at that point, this one is an unquestionable requirement attempt. All you require is some crisp paneer, hacked onions, green chilies, tomatoes, garlic cloves, kasoori methi, loads of margarine and coriander. In any case, you can add your own bend to this formula by including flavors that you like and to make it more sweet-smelling dry dish the flavors, granulate it and afterward add it to this paneer formula. Here are the means by which you can make this Butter Paneer Masala formula in eatery style at home by following a couple of straightforward advances given underneath.
Prep Time- 20 Min           Cook Time- 30 Min           Cuisine- Indian         Serves- 4
Paneer Butter Masala
Paneer Butter Masala


500 gm Paneer
2 Tablespoons fresh or good quality  cream
4 or 5 Tablespoons Fresh butter
2 Teaspoon Paste garlic
2 Teaspoon Paste ginger
5 Tomato finely chopped
2 Tablespoon powdered coriander seeds
Vegetable Oil Or Refined oil as Required
1/2 Teaspoon kasoori methi powder
1 Teaspoon red chili powder(Especially for color)
1 Teaspoon coriander powder
1 Onion Finely Chopped
3 or 4 Clove
2 Red chilis
2 or 3 Bay leaf
Salt as required
2 Cinnamon

How to Prepare Paneer Butter Masala


First of all, Take a container and include three tablespoons Fresh Butter with one teaspoon oil. Then Warmth it over direct fire. Now add all the ingredients like cove leaves, cloves, cinnamon, dried and broken red chilies and half of the smashed coriander seeds. Saute these elements for a large portion of a moment.


Presently, include the cut onions and pan fry till they turn somewhat pinkish in hue. Then include ginger-garlic glue. Continue mixing and cook on low fire till the crude scent leaves.


After that Include coriander powder, red bean stew powder and hacked tomatoes. Cook the blend on high fire till oil leaves the masala.


Once the masala is cooled, puree the blend. Warmth the rest of the margarine in a non-stick dish over direct fire.


Then Cook the pureed blend for two minutes. Include paneer pieces and salt. Include a large portion of some water.


Finally, Cook secured on low warmth for five minutes. Sprinkle kasoori methi and blend in softly. Expel from the warmth and exchange the dish to a serving dish. Blend in cream and serve hot, embellished with coriander takes off. For More Information Click
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