Tasty paneer ❤️butter masala |paneer lover | पनीर मसाला #paneer #food #shorts #butternaan #veg

Tasty paneer ❤️butter masala |paneer lover | पनीर मसाला #paneer #food #shorts #paneerlababdar Paneer Butter Masala Recipe – Learn to make the best restaurant style Paneer Butter Masala at home. Isn’t it fun to recreate restaurant style dishes at home? It’s creamy, flavorful & tastes super delicious!! It goes so well with Butter naan, roti, Chapati, plain fluffy Basmati Rice or Jeera Rice. About Paneer Butter Masala Paneer Butter Masala, also known as butter paneer is a rich & creamy curry made with paneer, spices, onions, tomatoes, cashews and butter. As the name denotes, the curry is cooked in butter which imparts its characteristic buttery flavor to the dish. It is one of the most popular dishes in Indian restaurants similar to kadai paneer, Palak Paneer, Matar Paneer and Malai Kofta. This paneer butter masala is a curry lover’s dream!! Soft paneer dunked in a creamy, silky, super flavourful and delicious curry. My easy recipe will help you make the best butter paneer that tastes better than anything from a restaurant. Make this once and I am sure you will never order it in a restaurant. To make paneer butter masala, firstly onions, tomatoes & cashews are sauteed with spices. Then these are blended to a silky smooth puree which forms the curry base. This is further simmered with butter & spices to make the butter masala. Lastly cubed paneer is added to it along with the cream which makes it creamy & amazingly delicious. Truly, a restaurant kind of paneer dish is ready in just 30 to 40 minutes! How to Make Paneer Butter Masala (Stepwise Pics) Prepare the gravy 1. This step is optional and if you think your store bought paneer becomes hard after cooking you can follow this step & don’t need to do it if using Homemade Paneer. Pour 2 cups of hot water to a bowl. Add 200 to 250 grams paneer cubes & rest for about 15 to 20 mins. Later drain the water and set aside. 2. Pour 1 tablespoon oil to a hot pan. Add 2 green cardamoms & 1 cup cubed onions (120 grams, after chopping 1 large onion). Sauté them on a medium flame till they turn transparent or lightly pink in color. This takes just 4 minutes. 3. Next add the following: 1½ to 2 cups finely chopped tomatoes (around 300 to 350 grams, after chopping 3 medium. I also prefer to roughly deseed before chopping) ¾ teaspoon salt. Again saute for 2 to 3 minutes. Then cover the pan and cook till mushy. 4. When the tomatoes and onions are completely soft cooked & mushy, add the following: ¾ to 1 teaspoon Kashmiri red chili powder (low heat variety) ¾ to 1 teaspoon garam masala (adjust to taste) 1 teaspoon coriander powder (optional) 15 whole raw cashew nuts ¾ teaspoon sugar (optional, to balance the flavors) 5. Saute this onion tomato masala on a low heat for 2 to 3 minutes. It should begin to smell good and aromatic. Turn off the stove. 6. Cool this completely and add to a blender. Pour 1 cup water. Blend this mixture to a super smooth puree. Tip: To speed up the process, I pour ice cold water to the blender jar first and then transfer the warm mixture. 7. Blend to a very smooth & silky puree. If your blender is not powerful enough to make a fine puree, then strain it through a fine strainer to a bowl. Make Paneer Butter Masala 8. Heat a pan on a low flame with 1½ tbsp butter. When the butter melts, add all the following spices. You can omit them if you don’t have. 2 green cardamoms 1 bay leaf ½ inch cinnamon 3 cloves 9. When the spices begin to sizzle, add 1½ teaspoon ginger garlic paste. Saute for 1 minute or until you begin to smell it good. The raw smell should go away. Take care to cook this on a low to medium heat. Do not burn the paste. (Note that you don’t need to add ginger garlic paste if you have used chopped ginger and garlic along with onions) 10. Next pour onion tomato puree. I also added ¼ teaspoon red chili powder for deeper color. This is completely optional. Ensure the stove flame is at low else the curry begins to splatter. 11. Immediately pour ½ cup water & mix well to bring it to a gravy consistency. If it is too thick you can add little more water. 12. Cover and cook on a medium flame until the gravy turns thick & flavorful. 13. When the paneer butter masala gravy is ready, you will see traces of fats over the gravy. This is the color you may get. Open the lid and cook until the gravy turns thicker. Taste test and add more salt if needed. 14. Make sure the gravy reaches the desired consistency then add 200 to 250 grams paneer. Take 1 teaspoon kasuri methi in your palm and crush it between both your palms. Then add it to the 🧈 butter 15. Stir well. On a low flame cook covered just for 1 to 3 minutes. Cooking for longer can make the paneer harder. Add 2 to 3 tablespoons cream and stir. You should get this thick creamy texture Please like and subscribe ​⁠‪@HungryTravellerFoodie‬ #hungry_traveller_india Location 📍shree Punjab kolaghat Kolkata