होटल जैसा पनीर बटर मसाला Restaurant style Paneer Butter Masala

50 minutes
होटल जैसा पनीर बटर मसाला Restaurant style Paneer Butter Masala Recipe - Ranveer Brar


For Gravy

3 tbsp Ghee , घी

1 Bay leaf , तेजपत्ता

2 Green cardamom , हरी इलायची

3 Cloves , लॉन्ग

1 inch Ginger, chopped , अदरक

3 cloves Garlic, crushed , लहसुन

1 fresh Green chilli, cut in half , हरी मिर्च

2 medium Onions, sliced , प्याज

Curd Mixture , दही का मिश्रण

2 Dry Kashmiri red chillies, deseeded , सुखी कश्मीरी मिर्च

18 Cashew nuts , काजू

6 medium Tomatoes, cut in 8 pieces , टमाटर

Salt to taste , नमक स्वादानुसार

½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर

1 ½ cup Water , पानी

2-3 drops Kewra water , केवड़ा वाटर

For Curd Mixture

1 heaped tsp Degi red chilli powder , देगी लाल मिर्च पाउडर

1 heaped tsp Coriander powder , धनिया पाउडर

¼ tsp Turmeric powder , हल्दी पाउडर

3 tbsp Curd , दही

3 small cubes Butter , मक्खन

For Soaking Paneer

200 gm Paneer, cubes , पनीर

Warm salted water , गुनगुना नमकीन पानी

For Onion Tomato Masala

4 tbsp Butter , मक्खन

1 medium Onion, chopped , प्याज

½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर

1 medium Tomato, chopped , टमाटर


Other Ingredients

Prepared Gravy , तैयार की हुई ग्रेवी

1-2 tbsp Honey , शहद

2 tbsp Butter , मक्खन

1 tbsp Dried Fenugreek leaves , कसूरी मेथी

soaked Paneer  , भीगोया हुआ पनीर

For Garnish

Fresh Curd , ताजा दही

Fresh Coriander leaves , धनिया पत्ता


For Soaking Paneer

  • In a bowl add paneer and soak it in some warm salted water and keep aside for further use.

For Curd Mixture

  • In a bowl add degi red chilli powder, coriander powder, turmeric powder, curd, butter and mix everything properly and keep aside for further use.

For Gravy

  • In a kadai heat ghee and add bay leaf, green cardamom, cloves, ginger, garlic, green chilli, onion and saute them until translucent.
  • Now add curd mixture, dry kashmiri red chilli and continue cooking for 2-3 minutes or until it’s fragrant.
  • Then add the cashew nuts, tomatoes, salt, degi red chilli powder and saute for 2 minutes on medium high heat.
  • Add the water then cover and cook for 10-12 minutes or until the tomatoes are soft.
  • Finish it with kewra water and switch off the flames, let it cool down and then grind it into a fine paste with a hand blender or mixture grinder. Keep aside for further use.

For Onion Tomato Masala Tempering

  • In a kadai heat butter and add onion saute until translucent then add degi red chilli powder then saute it for half a minute.
  • Now add tomatoes and cook until soft then pour the prepared gravy, butter, honey, dried fenugreek leaves and mix everything properly then bring it to a boil.
  • Add the soaked paneer without water and boil it for 4-5 minutes on medium heat.
  • Switch off the flames and serve hot and garnish with fresh curd and coriander leaves.

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