Recipe of Super Quick Homemade Paneer Butter Masala
Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Make Any-night-of-the-week Paneer Butter Masala. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Paneer Butter Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer Butter Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Paneer Butter Masala using 16 ingredients and 13 steps. Here is how you cook it.
#paneer
Ingredients and spices that need to be Prepare to make Paneer Butter Masala:
- 250 gm Paneer
- 1 capsicum cut in thin long strips
- 10-12 Cashews
- 5 tomatoes Puree
- 4 cloves garlic minced
- 1/2 inch ginger
- 2 tbsp Kasuri methi
- 1/2 cup Milk
- 1/2 tsp Sugar
- 3 Oil
- 1 tbsp Butter
- 1 tsp Kashmiri lal Mirch
- 1/5 tsp garam masala
- 2 cup Water
- to taste Salt
- 1 tbsp Fresh Cream for garnishing
Instructions to make Paneer Butter Masala
- Warm the milk and soak the cashews for 20 minutes and make a fine paste using grinder.
- Take a deep bottom pan.
Heat oil in a pan after few seconds put butter Mix ginger and garlic together and put it in the oil fry fir a few seconds - Add the tomato puree and mix well. Cover it for few minutes keep the flame low to avoid spluttering.
- Add Kashmiri red chilli powder and stir again. Let it cook on low flame till the oil starts to leave the sides of the tomato paste.
- Add cashew paste and stir well. Saute the cashew paste till the oil begins to leave the sides of the gravy.
- Put water in the same grinder in which you made the cashew paste mix it well and add this water to the gravy.
- Let it simmer on a low flame.
Now put some oil in another pan add the capsicum saute it for some time. - Let it cook uncovered. Cook it for few minutes it must remain crunchy.
- Once done add it to the gravy.
Add salt and sugar and simmer till the curry begins to thicken.
Adjust water according to The consistency you need. - Now add the paneer cubes and cook them for 2-3 minutes till they become soft.
- Lastly dry roast kasuri methi and add it to the gravy.
Add garam masala stir.
Garnish with some fresh cream and coriander leaves. - Restaurant style Paneer Butter Masala is ready
- Serve with roti, naan or hot parantha and enjoy.
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