Recipe Submitted:
Paneer Butter Masala | Butter Paneer Makhanwala Restaurant Style| Paneer Makhani Recipe
5 tomatoes
1 onion
6 clove garlic cloves
0.5 tsp ginger
15 cashew nuts
2 tbsp oil (Buy here)
3 tbsp butter (Buy here)
2 tbsp bay leaf
1 tsp cardamom
1 tsp salt (Buy here)
1 tsp coriander
1/4 tsp ground turmeric
2 tsp chilli
2 tsp water
1 tsp honey (Buy here)
4 tbsp cream cheese (Buy here)
400 gm paneer
Making the gravy is the first step in preparing paneer butter masala in the manner of a hotel. Five medium-sized red tomatoes, one large onion, six garlic cloves, fifteen cashew nuts, and half an inch of ginger were thus used in this recipe. We'll cut ginger, onions, and tomatoes.
Heat a skillet and add 1 tablespoon of oil and 2 tablespoons of butter to create a gravy.
The pan will be filled with chopped onion, ginger, two bay leaves, one cinnamon stick, one black cardamom, half a mace, four cloves, four green cardamom, fifteen cashew nuts, and garlic. Now, fry them for two to three minutes over a medium burner. The onion's color doesn't need to be altered in any way.
Five chopped tomatoes and one teaspoon of salt will be added. We will also add 1.5 tsp deggi mirch powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp Kashmiri red chilli powder, and 1 tsp. I really appreciate it. Although it may seem that we have used too much red chili powder, we will also add a lot of tomatoes to the dish to help balance things out. On medium heat, we'll sauté it for 5 to 6 minutes.
Add 250 ml of water to the mixture at this time. For a further 15 minutes, we'll heat the pan with a lid.
We'll now switch off the gas and allow the gravy to cool fully. After 15 to 20 minutes, we will combine the mixture.
The combined gravy will next be strained to remove any remaining solids.
In a skillet with one teaspoon of oil and one tablespoon of butter, we'll sauté the grave. We'll shut off the gas after the butter has heated. We will now add half a teaspoon of red chili powder. After that, we will add gravy in 5–10 seconds. We may thin down the gravy by adding boiling water. Then, over a low burner, we'll cook it for a further 10 to 12 minutes.
For a further 5-7 minutes of cooking, the pan will be covered. After that, salt may be added to taste.
A 400 g chopped piece of paneer will now be added to the gravy. Then we will cover the pan once again and simmer for an additional 5 to 6 minutes.
Finally, we may add 4 tbsp of fresh cream, 1 tsp of roasted dry kathuri, and 1 tablespoon honey to improve the flavor.
It is now prepared for serving.
When we go out to dine, the word paneer is the first thing that comes to mind, and in this circumstance, we unquestionably think of Shahi Paneer, Paneer Butter Masala. We are thus with you all today in hotel fashion. An excellent creamy paneer butter masala dish.
As an Amazon Associate I earn from qualifying purchases.
This recipe is now available in Hindi (हिंदी)
Recipe Video
Recipe Instructions with Images
Making the gravy is the first step in preparing paneer butter masala in the manner of a hotel. Five medium-sized red tomatoes, one large onion, six garlic cloves, fifteen cashew nuts, and half an inch of ginger were thus used in this recipe. We'll cut ginger, onions, and tomatoes.
Heat a skillet and add 1 tablespoon of oil and 2 tablespoons of butter to create a gravy.
The pan will be filled with chopped onion, ginger, two bay leaves, one cinnamon stick, one black cardamom, half a mace, four cloves, four green cardamom, fifteen cashew nuts, and garlic. Now, fry them for two to three minutes over a medium burner. The onion's color doesn't need to be altered in any way.
Five chopped tomatoes and one teaspoon of salt will be added. We will also add 1.5 tsp deggi mirch powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp Kashmiri red chilli powder, and 1 tsp. I really appreciate it. Although it may seem that we have used too much red chili powder, we will also add a lot of tomatoes to the dish to help balance things out. On medium heat, we'll sauté it for 5 to 6 minutes.
Add 250 ml of water to the mixture at this time. For a further 15 minutes, we'll heat the pan with a lid.
We'll now switch off the gas and allow the gravy to cool fully. After 15 to 20 minutes, we will combine the mixture.
The combined gravy will next be strained to remove any remaining solids.
In a skillet with one teaspoon of oil and one tablespoon of butter, we'll sauté the grave. We'll shut off the gas after the butter has heated. We will now add half a teaspoon of red chili powder. After that, we will add gravy in 5–10 seconds. We may thin down the gravy by adding boiling water. Then, over a low burner, we'll cook it for a further 10 to 12 minutes.
For a further 5-7 minutes of cooking, the pan will be covered. After that, salt may be added to taste.
A 400 g chopped piece of paneer will now be added to the gravy. Then we will cover the pan once again and simmer for an additional 5 to 6 minutes.
Finally, we may add 4 tbsp of fresh cream, 1 tsp of roasted dry kathuri, and 1 tablespoon honey to improve the flavor.
It is now prepared for serving.
Other main course Recipes
Dal Makhani Restaurant Style Dal Makhani is a renowned and unique dal in India. This meal has black lentils cooked with a generous amount of butter and cream. It tastes great with naan!
Dal Pithi Today we'll teach you how to prepare Dal Pithi, which originated in Bihar and is also called Dal Ki Dulhan. It tastes like Gujarat's Dal Dhokli.
Litti Chokha Recipe Today, we'll make Litti Chokha, a popular, highly-rated, and tasty dish from Bihar, in a pressure cooker. However, because setting litti on fire traditionally isn't an option for most people these days, let us make it simple for you instead.
Veg Momos Recipe Momo or Veg momos is an East and South Asian dish. It is made of a water dough and flour. White flour is generally preferred. A little yeast or baking soda can be added to give a more doughy texture. The fillings may include meat, vegetables, cheese, corn etc.
Other indian Recipes
3 Ingredients Strawberry Kulfi RecipeWe all love ice cream, don't we. Today we are sharing with you our recipe for Strawberry Kulfi Icecream. The best thing about this ice cream is you dont need a lot of ingredients for preparing it. Just some milk, some <a target="_blank" rel="noopener" href="https://capitaloneshopping.com/p/organic-strawberries-1-lb/RVZT9K6QS7" >Strawberries</a> and a bit of Sugar. We are sure you are going to love this recipe. It is a must try for everyone.
Balushahi Recipe We are sharing with you a recipe for Balushahi. It is sometimes extremely simple to make at home. It can be made and stored in the fridge for several months. If you do not want to store it, you can eat it without a fridge for 15 days.
Instant Jalebi Recipe Who doesn't like hot jalebi? But if she makes it with succulent, it's something else. By the way, we prepare the batter for jalebi and keep it for about 10 to 12 hours before making jalebi. But today I have brought the recipe of instant jalebi for all of you that is exactly the same as we make it by using batter.
Download Our Android App
Like Us on Social Media
© recipefunnel.com. All rights reserved.