Punjabi Paneer Butter Masala Recipe By Tasty Food

PANEER BUTTER MASALA RECIPE | HOW TO MAKE PANEER BUTTER MASALA

Steps:

• Heat up butter in a pan and allow it to melt.
• Add ginger, cinnamon stick, green chilli and gently stir fry on slow heat for a minutes.
• Add sliced onion and saute them in butter till they become translucent
• Now add tomatoes and cook everything together till soft and pulpy.
• Allow the mixture to cool a little bit and blend it to a creamy paste.
• Now in the same pan heat up .5 tbsp butter and add the pureed makhani gravy paste in the pan.
• Add black pepper powder, coriander powder, red chilli powder and mix well
• Allow it to simmer for 2-3 minutes and add 2 tbsp of tomato puree in this.
• FInally add small quantity of milk at a time and use up all the milk
• Let this gravy bubble for few minutes and add paneer cubes in this.
• Cook paneer in this butter masala gravy for 3 minutes serve it hot garnished with coriander leaves.

AUTHENTIC PANEER BUTTER MASALA RECIPE BY TASTY

Steps:

• In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
• Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
• Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
• At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
• Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
• In the same pan as used before, add the remaining 3 tbsp of butter and heat.
• Once heated, add cinnamon stick and bay leaves to the pan.
• Now add the pureed mixture from the blender and roast the mixture for a few minutes.
• Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
• Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
• Mix and let simmer for a couple of minutes. Set the gravy aside.
• In a bowl of water, add paneer cubes and soak for 5 mins.
• Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
• Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
• Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
• Enjoy!

PANEER BUTTER MASALA RECIPE BY TASTY

Steps:

• Heat a pan and add the vegetable oil. Add the cinnamon stick, green chili, ginger, garlic, and onions then cook it until onions are little translucent on medium flame.
• Then add in your tomatoes and cook it for 3-5 minutes, or until tomatoes are tender, then turn the flame off and put a lid on it for 5 minutes.
• Put the tomatoes and onion mixture in a blender and blitz the mixture with 1 tablespoon water into a smooth paste.
• Strain the tomato purée and set it aside, then add in your soaked cashews in same blender with 5 tablespoons of water and blend it into a creamy cashew paste.
• Heat the same pan with a knob of butter, melt It, and add in your Kashmiri chili powder (stir it) and cook it for 10 seconds. Add in your tomato onion purée in it and mix properly and bring it to a boil.
• Add your coriander powder in it, mix it, and cover the pot and cook it for 3 minutes on medium flame.
• Then add in your cashews paste with ¼ cup of water mix it properly and cook it for 3 minutes.
• Stir in your cream and garam masala. Then add in your paneer cubes mix it and cook the curry for 5 minutes on low flame.
• Add in your fenugreek leaves and mix it. Season with salt to taste.
• Lastly garnish the dish with little cream on top with coriander leaves and serve it with flatbreads or rice.
• Enjoy!

PUNJABI PANEER BUTTER MASALA RECIPE BY TASTY

Steps:

• Heat 1 tbsp butter in a skillet and pan-fry the paneer cubes. Once lightly browned, set aside and sprinkle salt to taste.
• Then, heat a pan and add 1 tbsp oil. In this, add bayleaf, dalchini, and onion paste and cook for one minute. Then add the ginger, garlic, and green chili paste and cook for one minute on medium heat.
• Then, add turmeric powder, coriander powder, garam masala, red chili powder, black pepper, and cumin powder and mix well for 3 minutes. Once the spices have dissolved, add the tomato paste and salt to taste.
• Cook the mixture for 3 minutes on high heat to create a thick paste. To this, add 2 cups of water and boil until you get a thick gravy that is still dippable.
• Once the gravy is cohesive, add the fried paneer pieces and stir on medium heat for 5 minutes, along with 1 tbsp of butter.
• Serve alongside naan, rice, or roti.
• Enjoy!

JESSIE'S PANEER BUTTER MASALA RECIPE

Steps:

• Blend: 10 cloves of garlic, 1 green chilli, 3 tomatoes, 1 onion and fresh coriander with some water.
• Crush (in pestle & morter or spice grinder) the 5 cloves, piece of cinnamon and 8 peppercorns until they are a powder.
• Put a knob of butter into a heavy-bottomed pan and fry the 1/2 teaspoon of cumin seeds.
• Add the crushed spices to the hot butter.
• Add the blended tomatoe mix.
• Add the tablespoon of cornflour.
• Add the Coconut powder.
• Raise the heat.
• Add the rest of the spices (1/2 teaspoon cumin powder, 1/2 teaspoon of tumeric, 1 teaspoon of coriander powder, 1 teaspoon of chilli, pinch of asafetada.
• Once it has thickened add the paneer and cook for 15 mins.
• Add yoghurt to taste on a very low heat.