RESTAURANT STYLE PANEER BUTTER MASALA!!

VIEWER REQUESTED RECIPE !

Hi,

PANEER BUTTER MASALA!! I swear this is not my favorite dish at all! Though the taste of the dish is awesome ,rich and addictive but still I stayed away from this due to its calories.Its fully packed with proteins and fat J and as already Iam looking like bunny I don’t want add more and more .

Two days back one of my viewer and best friend requested me to post this recipe and she is such is such a lovely friend so I cannot refuse her , immediately I prepared the dish and posting here for everyone reference.I bet once you taste it you cannot stop with just one mouth , it has such a rich awesome taste.

The recipe is so simple that you can make it in 20 mins and enjoy rich , aromatic restaurant style Panner butter masala!!

Lets droll into recipe,

RECIPE SOURCE : SANJEEVKAPOOR.COM

SERVINGS : 3 members.

INGREDIENTS :

Paneer  - 100 gms ( about 20  medium sized cubes,click to view homemade paneer recipe)

Butter – 3 tsp

Chilli powder  - 1 tsp

Dry Kassori methi – 1 tsp

Fresh cream / Boiled milk – 2 tsp ( I used milk)

Salt  -  as required.

TO FRY AND GRIND TO PASTE:

Onion – 1 no ( big)

Tomato – 2 nos ( medium sized)

Ginger  1” piece – 1

Garlic – 5 pods

Dry red chilli  - 1 no

Bay leaf – 1 no ( big size)

Cloves – 3 nos

Coriander seeds / coriander powder – 2 tsp

Cinnamon – 2 pcs ( 1 ½” pieces)

Butter – 2 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY.

METHOD :

1) Chop onions and tomatoes to medium sized pieces.Cut paneer to medium sized cubes.

2) In a wide kadai heat 2 tsp butter ,Start with adding Bay leaf , Cinnamon , Cloves , Dry red chillies , ginger , garlic , Coriander seeds , Onions and saute in medium flame till all the ingredients are fried and onions turns to golden brown.

3) Now add tomatoes and saute till mushy.Switch of the flame and grind to fine paste.

4) In a same kadai heat 3 tsp of butter , add ground masala,chilli powder and let it boil for 5 mins.Now add paneer cubes along with 1 cup of water ,salt and boil till the gravy thickens .

5) At the final stage add 2 tsp of milk and just boil for 30 seconds(In case of fresh cream add it after removing from heat don’t boil after adding fresh cream).

6) When the gravy reaches required consistency add crushed kassori methi leaves , give a quick mix and switch off the flame.

7)  Serve hot with chapatis , Roti , Naan , Paratha , Parotta of your choice.

NOTES :

1) Use good quality paneer to give soft texture.

2) Butter is very important so be generous in adding butter ( forget about calories and enjoy).

3) Don’t skip kassori methi as it gives perfect restaurant style taste and perfection.

4) You can add fresh cream instead of Milk , as the gravy is already full of calories I don’t want to add more so I skipped fresh cream and added milk.Milk gives more or less same similar taste as fresh cream does , But for fine silky and a sweet touch you need to add fresh cream only .The choice is purely yours!!

5) In case if you are adding fresh cream , add it after removing the gravy from heat and give a quick mix.

6) After adding milk don’t boil for more time just 30 seconds is enough.

7) Try it and let me know how it turned it to you.

HAPPY COOKING!!