How To Make Restaurant Style Of Paneer Butter Masala At Home

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Paneer butter masala is one of the famous Indian restaurant food. This is the best choice for paratha and naan. This is the best recipe for paneer lovers and the best selection for a family get-together. This is a paneer dessert in tomato gravy.

            Most of the people think that this masala curries may cause health issues. This is a healthy recipe. The green peas in the curry are easy to digest and also it has less fat elements and the green leaves also best for the health. So it is the perfect food for any age people. Reduce the quantity of the masala if You want to eat light masala curry. If you know the correct procedure then you can easily make a restaurant taste food at home. So, here is the recipe for you.

Ingredients required for potato mutter masala are
  • Butter – 3 teaspoons
  • Paneer – 1 cup
  • Onions -2
  • Tomato -2
  • Ginger garlic paste – one and a half tablespoons
  • Mirchi powder – one tablespoon
  • Garam masala – one tablespoon
  • Cumin powder -1/2 tablespoon
  • Coriander powder -1/2  tablespoon
  • kasturi methi powder – 1/2 teaspoon
  • Cumin seeds- half teaspoon
  • Salt  as per taste
  • Turmeric – pinch
  • Coriander leaves for garnish
  • Oil – 2 tablespoons
  • Cream/Milk- half cup

PREPARATION:

  1. First, take a kadhai and add chopped onions and oil.
  2. Fry till the onions changes to golden brown. keep this aside to cool the fried onions.
  3. Make a fine paste of onions and tomato using a blender.
  4. Heat the same kadhai and add butter and cumin seeds to it.
  5. Once cumin seeds start crackle then add ginger garlic paste to it.
  6. Stir till the raw flavour of ginger garlic paste goes out.
  7. Add onion and tomato paste to it and cook the paste under low flame till the oil comes out.
  8. Then, add turmeric, cumin powder, coriander powder, garam masala, Mirchi powder and Kasturi methi to it and stir it well and cook for few more minutes.
  9. Then, add milk to thin the consistency of the curry and add a little amount of water if required. Add the required salt.
  10. Also, add paneer pieces and boil it for few more minutes so that the paneer pieces absorb the curry flavour
  11. Garnish coriander leaves on the top of the curry.

TIPS:

  1. Cream and milk give the same flavour to the curry so you can add milk instead of cream.
  2. Add milk only after tomato paste gets perfectly cooked otherwise the milk turns into paneer. It damages the curry so take care.
  3. Adding little amount of salt in onions when you fry onions, it will help your onions to fry fastly.
  4. For making paneer curries, it is better to prefer a non-stick pan.it avoids burning and scraping.

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