Restaurant style Paneer Butter Masala होटल जैसा पनीर बटर मसाला

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 sauté 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.