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Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, paneer makhani/ paneer butter masala. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Paneer Makhani/ Paneer butter masala is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Paneer Makhani/ Paneer butter masala is something that I’ve loved my whole life.

Paneer butter masala made in restaurant style. Delicious, creamy & the best paneer butter No, Just like Chicken butter masala and Chicken makhani (Butter chicken) are different & not the Paneer butter masala is a restaurant derived dish and there is no one particular way it is made across India. This rich and creamy dish has pieces of paneer tossed in a tomato and cashew based curry.

To get started with this recipe, we must prepare a few components. You can cook paneer makhani/ paneer butter masala using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Paneer Makhani/ Paneer butter masala:

1. Make ready 200 gms paneer
2. Prepare 4 medium size tomatoes
3. Make ready 1 tbsp cashew or pumpkin seeds
4. Prepare 1 and half tbsp cream/ malai
5. Take 1 and half tbsp butter
6. Make ready 1 tbsp ginger garlic paste
7. Prepare 1/2 tsp salt
8. Make ready 1/2 tsp sugar
9. Get 1/4 tsp garam masala
10. Take 1/2 tsp degi mirch
11. Take 1/2 tsp paneer makhani masala
12. Make ready 1 tsp kasoori methi

Paneer makhani is also known as paneer butter masala and is made with cottage cheese simmered in a creamy onion tomato masala. This popular paneer recipe has the slightest hint of sugar that goes in to balance all the flavours from the spices. The final sprinkling of kasoori methi or dried fenugreek. Why this butter paneer masala is so darn delicious.

Steps to make Paneer Makhani/ Paneer butter masala:

1. First puree the tomatoes and cashew/pumpkin seeds. You may puree tomatoes and cashew separately or together, it does not matter.
2. Now take a heavy bottom pan. Heat the pan and add in butter
3. Add ginger garlic paste.
4. Fry ginger garlic paste until the raw smell goes away. Add in tomatoes and cashew/ pumpkin seeds puree.
5. Add in salt,sugar, garam masala, degi mirch and paneer makhani masala. Cover and cook.there is no need to stir in between.
6. Remove the lid when almost all water form tomatoes has been evaporated. It takes around 7-10 mins.
7. Now cook it open.let all water evaporate.
8. Add in cream/whipped malai
9. Add water to get the desired consistency of gravy. Let it boil it for 5 mins.
10. Add paneer pieces.let it boil for 2-3 mins.
11. Add kasuri methi after crushing between your palms.
12. Paneer makhani is ready to serve.
13. Note - *you can skip paneer makhani masala if you do not have it. I add it cause it gives the restaurant like fragrance. *If you struggle to crush kasoori methi between your palms, start storing it in refrigerator.It will stay fresh and will be very easy to crush. * you can easily use your ghar ka malai instead of store bought cream in this recipe,both works equally good.

Paneer Butter Masala is one of the most popular and famous Punjabi paneer recipes. Here is an easy recipe for restaurant style paneer butter masala at home. This recipe is a perfect combination of spiciness and creaminess. Paneer butter Masala - This HAS to be on the menu every time we go out to eat at an Indian restaurant! I am no expert, this is only based on my experience of eating at so many restaurants in India :D.

So that’s going to wrap it up for this special food paneer makhani/ paneer butter masala recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!