One of the most demanded dish in any restaurant for a vegetarian is butter paneer masala, delectable and creamy, served with naan or kulcha.
Here’s presenting a simple and quick recipe a complete hotel style.
This recipe I adapted after eating instant gravy mix, which has preservatives in them, as we all know and I wanted something made at home with the same taste but way healthier than the packed ones.
Let’s get the recipe
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Butter Paneer masala
Ingredients
- 250 grams Paneer /cottage cheese
- 4 onions
- 1 tablespoon kasuri methi
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1/2 tablespoon tomato ketchup
- 3 tomatoes
- 2 green chillies
- 2 cloves /lavang
- 2 elaichi /cardamom whole
- 1 bay leaf
- 4 Kali mirch /black pepper corn
- 100 grams butter
- 5 to 6 garlic pods
- 1 inch ginger
- 10 to 12 kaju/cashwenuts
- 1/4 tablespoon haldi /turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon kashmiri lal mirch powder
- 1 1/2 tablespoon garam masala powder
- 2 tablespoon salt or as per taste
Method
- Heat pan with butter, add ginger-garlic, onions and cook till transparent
- Add whole spices with chopped tomatoes
- And kajus
- Add all the given masala along with garam masala
- Add half tablespoon of salt,to make cooking fast
- Cover with the lid
- Cook for five minutes on low flame
- Allow it to cool down completely
- Blend it to a fine paste by adding little water
- Take another kadhai add butter, now add in chopped green chillies
- Saute till light brown
- Pour in the paste with desired water as you like the gravy to be. Thick or little dilute
- Add lemon juice and sugar
- Add tomato ketchup
- When the mixture is boiling add salt as per taste
- Meanwhile cut paneer into cubes, if it’s store bought thaw it in warm water and use. This makes paneer soft, if it’s a bit hard
- Add in paneer and kasuri methi
- Give it one more boil
- Add 1 tablespoon of more butter for that extra taste
- Butter paneer masala is ready to be served with naan or kulcha
- Hope you enjoyed the recipe
- Until then keep exploring……
If you wish you can strain the paste and then use it,process remains the same
Purvanchal Tadka 