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Paneer Butter Masala Recipe (Restaurant style)

 Ingredients for Paneer butter masala

Paneer (chopped)                                 200 gram

Tomato (chopped)                                5

Cashew soak in water 1 hour               1/3cup

Green chilli (chopped)                         1

Chopped ginger                                    2 inch

Garlic cloves peeled                             12 to 15

Kasuri methi(dry fenugreek seeds)      1 tbsp

Cinnamon stick                                    1 inch

Fresh cream                                          2 tbsp

Coriander powder                                 1 tbsp

Red chilli mirch powder                       1 tbsp

Garam masala powder                          1/2 tbsp

Salt to taste

Butter                                                    3 tbsp

How to make Paneer Butter Masala

Turn on the flame and heat a pan. Add 1tbsp of butter let the butter melt. Add cinnamon stick, green chilli fry it for few seconds on medium flame. Add garlic and ginger fry it for 1/2 minute. Add chopped tomato fry the tomato for 1 minute on high flame. 

Turn off the flame and allow it to cool. Put the fried tomato in a blending jar. Blend it into thick smooth paste (do not add water) Put the soaked  cashew  into the blending  jar. Add   4-5 tbsp of water blend in into paste. You may use tomato puree as is or you may stain it for smooth gravy (recommended) use the big stainer. Keep it aside for further use.

Heat the same pan again. Add  butter 1 tbsp let the butter melt add red chilli powder mix it. Add the stained puree stir it. Let is come to boil. Add coriander powder mix it. Cover the pan and cook it for 2 minutes on medium flame. Add cashew paste. Add little water in the blending jar of cashew, stir it and pour it into the pan stir it.

Cover the pan and cook it for a minute on medium flame stir it. Add 1/4 glass of water and mix it. Add 1 tbsp fresh cream and add salt to taste mix it. Add paneer stir it. Cover the pan and cook it for 2 minutes on low flame. Stir it add garam masala powder mix it. Cook it for a minutes on low flame without cover.

Heat a pan add kasuri methi (fenugreek leaves) roast it for 1/2 minute on medium flame. Allow it cool down. Put the roasted fenugreek leaves on your palm. Gently rub it inside your palm. Sprinkle on paneer butter masala. Mix it add 1tbsp of butter. Cover the pan and cook it for another minute on low flame mix it.Turn off the flame,

Serve in a bowl ready to serve. Garnish it with fresh cream and serve.

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