Paneer Butter Masala | Paneer Makhani Recipe | How To Make Butter Paneer Masala
Restaurant Style Pnaeer Butter Masla Recipe or Paneer Makhanwala Recipe or Paneer Makhani Recipe.
Chef Nikunj Vasoya
Ingredients for Gravy.
Red Chilli Powder.
Salt to Taste.
Ingredients for Curry.
Onion & Tomato Curry.
Kitchen King Masala or Garam Masala.
Cream of Cashews and Milk.
Fresh Coriander Leaves for Garnishing.
Heat the Oil, when it get's heated add Onion, then half tsp of Turmeric Powder, half tsp of Red Chili Powder and Tomatoes. Stir it very well every now and then. cook it for 5-7 min.
Now add Salt, Sugar, our Tomatoes and Onion are 50% cooked so add Ginger and Garlic Paste, again give it a nice stir.
Add some Water so we can get nice Gravy from it, stir it very well so it is ready now turn the heat off and keep it at a side.
Take a Blending Jar put Milk and Cashew Nuts, blend it to make Smooth Paste or Cream, keep it at a side.
Take another Blending Jar put 80% of Tomato and Onion and save 20% for later use, blend it to make Puree. it will be the base for our Paneer Butter Masala.
Heat the Butter, when it get's heated add Onion and Tomato Curry into it, Garam Masala, Little bit of Turmeric Powder and Red Chili Powder, mix all the Spices and Ingredients very well.
It is ready so add our Gravy in it, little bit of Water so we can cook Paneer, now add the Paneer Cubes, let it seem up for 5-7 Minutes, now add the Kesu Nut and Milk Puree, stir it evey now and then.
Now this is ready so add some freshly Chopped Coriender Leaves and turn the heat off.
Garnish it with Fresh Coriender Leaves so this is it, Paneer Butter Masala is ready to serve.
Always Cook all the Restaurant Style Paneer Recipe at a high heat.
Use Kitchen King Masala for the Better result.
Never Fry Paneer.