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Lets Start Step by Step Restaurant Style Paneer Butter Masala Recipe

This document provides a 14 step recipe for paneer butter masala. It begins with heating oil and butter in a pan and then sequentially adding and cooking ginger garlic paste, tomato puree, red chili powder, cashew paste made with water, ginger juliennes, green chilies, salt, sugar, paneer cubes or diced paneer, kasuri methi leaves, and garam masala. It recommends serving the finished dish hot, garnished with coriander leaves, ginger juliennes, and butter or cream, and accompanied by garlic naan or butter naan.

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tinuvalsapaul
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99 views2 pages

Lets Start Step by Step Restaurant Style Paneer Butter Masala Recipe

This document provides a 14 step recipe for paneer butter masala. It begins with heating oil and butter in a pan and then sequentially adding and cooking ginger garlic paste, tomato puree, red chili powder, cashew paste made with water, ginger juliennes, green chilies, salt, sugar, paneer cubes or diced paneer, kasuri methi leaves, and garam masala. It recommends serving the finished dish hot, garnished with coriander leaves, ginger juliennes, and butter or cream, and accompanied by garlic naan or butter naan.

Uploaded by

tinuvalsapaul
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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lets start step by step restaurant style paneer butter

masala recipe:
1: add oil and butter in a pan. adding oil prevents the butter from browning too quickly.

2: add bay leaf and fry for some seconds till the oil becomes fragrant.

3: add ginger garlic paste or crushed ginger garlic. fry till the raw aroma of the ginger-garlic disappears.

4: pour the tomato puree. stir.

: when the puree begins to cook. after -! minutes" add red chili powder.

!: stir and continue to saute till the oil starts leaving the sides of the pan. the whole sauting takes about 12-13 minutes on
a low flame.

#: add the cashew paste.

$: saute till the cashew paste is cooked and again the oil will start to leave the sides of the masala. the cashew will begin
to cook fast. appro% 3-4 minutes on a low flame. keep on stirring.

&: add water. you see whitish colored water. the 'ar i used to make cashew paste. in the same 'ar i added water and
blended so that the remaining cashew paste stuck to the bottom and sides of the 'ar gets mi%ed with the water. thus you
don(t need to scrape the sides and bottom of the 'ar.

1): let the curry simmer. after 2-3 mins" add ginger 'uliennes. the curry will begin to thicken.

11: add the slit green chilies" salt and sugar *optional+ after 3-4 minutes and stir.

2: after a minute" add the diced or cubed paneer. keep in mind the consistency you want before you add paneer as you will
be cooking the paneer for a few minutes. you can also fry the paneer and then add the paneer once the gravy has become
creamy.

13: stir gently and let the paneer cook in the gravy for 2-3 minutes or till they become soft and cooked. lastly add crushed
kasuri methi leaves and garam masala. stir. addition of crushed kasuri methi gives a restaurant flavor and i add them in
most of my restaurant style recipes like ra'ma masala" dal tadka" gobi masala and bhindi masala.

14: stir and serve paneer butter masala hot garnished with coriander leaves" 'ulienned ginger and dotted with butter or
cream. good combo for paneer butter masala is garlic naan or butter naan. you can also check these naan recipes to go
along with this delicious paneer recipe - naan recipe with yeast" naan without yeast and whole wheat naan.

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