Make Restaurant-style Paneer Butter Masala, Know the Recipe

Make Restaurant-style Paneer Butter Masala, Know the Recipe

Hearing the name of any paneer recipe, not only children but adults also get water in their mouths. If we tell you that today we are going to tell you the recipe of making restaurant-style paneer butter masala at home, that too without onion and garlic, then you will definitely want to try it. Yes, we have made the recipe mentioned in this article using creamy curry without onion and garlic.

You can also make Paneer Butter Masala in restaurant-style without onion and garlic. This is a great dish for vegetarians, just replace paneer with tofu and milk/cream with water. Since most Indian curries use fried onions as the base, we used cashews and tomatoes to make up a rich curry base, and cardamom and kasoori methi to add a restaurant-style flavor. Let’s learn how to make this recipe step by step-

How To Make:

  • To make Paneer Butter Masala, first, make a paste by grinding cashews and tomatoes. Also, cut the paneer into cubes or triangles. Then beat the cashew nuts, ground tomatoes, and 1/2 cup water till it becomes soft.
  • Then put a kadhai on the gas and let it heat up and then add 3 tsp butter/ghee/oil to it. Now add cumin seeds and let them crackle.
  • When cumin seeds start crackling, then add crushed green cardamom to it and mix it well. After this, add ginger and green chili paste and cook till the raw smell of ginger goes away.
  • Then add the tomato-cashew paste and stir for few minutes. After this, add black pepper and kasoori methi and keep mixing.
  • Add milk and let it come to a boil and cook till the ghee separates. Then add the paneer pieces and let it come to a boil. Garnish it with coriander leaves and serve with roti, naan, or rice.
  • If you eat it after some time then curry will get thick on keeping, so add milk/water as required. Then add cashew nuts, crushed tomatoes, and 1/2 cup water and mix until smooth.

Tips

Curry will be thick, use milk/cream or water to thin it. You can eat this recipe during fasting also. If there are some things that you do not consume during the fast, please prepare the recipe without those things. If you are not fasting, you can add turmeric and garam masala to this recipe.

Material

  • Paneer – 400 grams
  • Cashew – 1/2 cup
  • Tomato – 1 cup
  • Green chili – 3
  • Grated ginger – 2 tsp
  • Cumin – 2 tsp
  • Red capsicum/Kashmiri red chili – 1 tsp
  • Crush small cardamom – 4
  • Kasuri methi – 1 tbsp
  • Milk – 1 cup
  • Butter / Ghee / Oil – 2-3 tbsp
  • Water for grinding – 1/2 cup
  • salt – as needed
  • Green coriander – as required

Method:

Step 1

Beat cashews, crushed tomatoes, and 1/2 cup water until smooth.

Step 2

Then put oil in a pan, add cumin seeds and let it crackle.

Step 3

Add crushed green cardamom, ginger, and green chili paste to it.

Step 4

Then add the tomato-cashew paste and stir for few minutes.

Step 5

Then add black pepper and kasoori methi to it.

Step 6

Add milk and let it come to a boil, then add the paneer pieces.

Step 7

Your restaurant-style paneer butter masala is ready. Serve it with roti, naan, or rice.

How Can We Help?

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If you liked this summer vegetable dishes ideas, check out another cool post – Top 05 Best Summer Vegetable Dishes Ideas

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