need a good paneer butter masala recipe

Hi Indhushri....Here below is the home made recipe for
PANNEER BUTTER MASALA
You can make it in 15 mins time and can better serve for 4 people.

Ingredients
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt

Method:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
8. Serve hot garnished with coriander leaves



MALATHI SWAMINATHAN

 

hi indhu,
try this ingredients paneer,cinnamon,lavang,bay leaf,jeera powder,black salt,cashew paste,butter,onion paste,tomato,ginger+garlic paste,cream
procedure- pan+butter+b leaf+cinnamon+lavang+elachi+gg paste+onion paste+tomato paste+chilli powder+jeera powder+cahew paste+water+salt+paneer+bl.salt+butter+on top cream[+ means add one bye one] my daughters likes very much.start with small amount if it tastes good try with more
good luck
myworld

 

This is the method I try to get the restaurant type taste.

Heat butter+oil and add spice cinnamon, cloves, cardamom , pinch of shahjeera,saute onions, when half done add ginger garlic paste+ 1 sliced tomoato. add kashmiri chilli powder.cashew nuts abt 7-8, saute everything well, cool and grind it in a mixie well. now heat it again in a pan add 3-4tsp tomato sauce, a pinch of sugar, salt according to taste and kasuri methi(optional). Add fresh paneer, cut in to cubes and allow it to simmer switch off the flame and add little fresh cream. Cream, sauce, cashewnuts give the flavour and taste available in restaurants.

I normally saute the onions well before grinding, This is because if raw onion paste is not fried well this gives way to stomach upsets.

 

Very nice recipes dear Ladies. I thought its a very difficult one these days. I will try this one soon. One doubt. Is Mutter Paneer recipe have the same process? When to add the peas? Please could you let me know??

 

hi Indhu sis...

a small tip as we do here.. i heard tis from a leading chef ...

Do as per the before recipes...But before gring tomato n onion boil it for 15 minutes in water... then grind it separately... so tht the raw spell disappears n it tastes good like in hotel...

Then get Kasuri methi... take a tablesppon of it.. place it in ur palm... jus crush it n remove the sticks if any...

After doing the recipe off the stove n add kasuri methi to the gravy n stir... chef told tis gives taste to the gravy.. in hotels htey add these...

1. heat butter + oil in a kadai..
2. add 2-3 cinnamon,lavangam,cardamom
3. saute n add gingergarlic paste..
4.saute for 2 min n add onion paste(don forget to boil)
5.saute for 5 -7 min till raw smell disappears
6. add tomato paste n saute well for 5 min(don forget to boil)
7. add chilly powder(3-4tsp),seeragam powder 2 tsp
8. stir well.. saute for 2 min.. add cashew paste.. stir well
9.add salt ... required amount of water..
10. boil for 5-10 min...
11. add fresh panner cubes without frying the panner...
12. boil for 5 min.. check seasoning...off the stove..
13. add crushed kasuri methi n stir..
14. transfer to a bowl.. add a tbsp of butter n keep without stiirring...
15. add coriander leaves too....
16. if u get fresh cream u can add tht also while adding cashew...