Paneer Butter Masala - Restaurant Style

by - 12:32 AM

I lost the count of videos I watched over youtube to nail this recipe. I always had this feeling that something lacked in my home style recipe over the one they serve in Restaurants. I've never been a big fan of Paneer but still sometimes I give in.

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Coming back to the videos I was talking about, they are so many recipes with quite elaborate or very fancy method of preparation. I believe that for perfect Paneer Butter Masala recipe the texture needs to be right and then followed by the color and creaminess.
I combined 3-4 recipes and came up with this adapted version and Viola, I am right there. Well, I am not bragging but Mr.P who is a big time foodie told(read complimented) that this is the best paneer butter masala he had until now. This is a no fail recipe and my keeper as well. I made this like 4 times before posting this here and it always tasted good.

I had to nudge myself to type this up for a sweet lady(Smita - Ms.S) whom I got to know in the recent times. Albeit we've met virtually but I have a feeling that I have known her from quite long and that we've established that bonding between us. So this post is dedicated to her.

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So let's hit the road...

Paneer Butter Masala - Restaurant Style

Preparation Time : 15 Mins | Cooking Time : 25 mins | Serves : 3
Recipe Category: Side Dish | Recipe CuisineIndian

Paneer/Cottage Cheese - 200gms (Cubed)To Grind
Tomato - 2 big chopped roughly
Onion - 1 big chopped roughlyCinnamon - 1/4 inch piece
Cloves -4
Cardamom - 2 pods
Bayleaf - 2
Cashews - 8-10 whole (Soaked in hot water for 20 mins)For Gravy
Fresh Cream - 1/4th cup
Salt - to taste
Butter - 2 tbsps Oil - 2 tbsps (1+1)
Jeera - 1 tsp (1/2 +1/2 tsp)
Ginger - 1/2 inch piece grated
Kashmiri Red Chilly Powder - as per taste (1-2 tsps)
Garam Masala - 1 tsp
Garlic - 6-7 pods peeled.
Kasuri Methi - 1 big pinch.
Tomato Ketchup - 1/4th cup (read notes)


Procedure

1) Heat oil in a kadai and add 1/2 tsp of jeera. Let them sizzle. Now add whole garam masala - cloves, cardamom and cinnamon stick.  Fry for 1 min or until fragrant.
2) Now add garlic cloves and fry until they are slightly golden brown in color.
3)I prefer to grate ginger while this entire mixture is slightly turning turning. It gives a very nice aroma and takes the dish to a new level altogether. 
4)Add onions and fry until translucent or soft.
5)Now add tomatoes and cook them until soft.

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6) Take this mixture off flame and allow it to cool. Add cashews to this mixture and then grind this mixture into a smooth puree by adding 1/4th cup of water.
7) In the same kadai, melt butter and add another 1/2 tsp jeera and bayleaf. Fry this for a minute and add tomato +onion paste.
8) Cook this mixture until oil leaves the sides of kadai. Add salt,chilly powder and garam masala. Give a quick mix.
9) Did we forget about Paneer all this while?
Oh yes! if you are using frozen paneer bring it to room temperature till use. I have a short cut method here, if your paneer is frozen put it in some water and heat this mixture up. Allow it to come to a boil and take it off the flame. Keep paneer immersed in hot water until use.
10) If using tomato ketchup, you can add it to the gravy. Crush kasuri methi with your palms and add it. Add fresh cream. 
11) If you think, the gravy is too thick you can add 1/2 cup of water. Adjust salt if required.
11) Add Paneer and allow this mixture to cook for just a minute. Serve hot with roti or plain basmati rice or Jeera rice.

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My Notes:

  1. If you are using local or desi tomatoes, then exclude tomato ketchup. If you use both you may end up getting tangy curry.
  2. I used hybrid or Bangalore tomatoes, so for slight tangy taste I added tomato ketchup.
  3. Kashmiri red chilly powder gives nice color to the gravy. You can even use normal red chilly powder instead.
  4. Taste the curry after you add red chilly powder to the gravy. If you feel that the flavor of cloves, cinnamon stick very evident then don't add garam masala. Dish can be slightly over hyped with too many flavors if the flavor is evident.
  5. If the gravy is boiling - before even you add cream. Then add 1/2 cup of water and give a mix. Then add fresh cream. If you are adding cream when the gravy is rolling boil, your cream will curdle. So reduce the heat, add water and then add cream.

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2 Rechargers

  1. Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Buy Spices Online

    ReplyDelete
  2. Hi ..you haven't mentioned cinnamon stick in your list..thought will point it out...trying this dish today

    ReplyDelete

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