Name: Restaurant Style Butter-Paneer Masala recipe by PV Iyers Kitchen at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 250 grams paneer; 80 grams butter; 2 onions; 3 Tomatoes; 10 Garlic cloves; 1/4 inch piece of Ginger; 7-8 cashewnuts; 1 tablespoon magaj seeds; 1 black cardamom; 5 black pepper pods; 1 Clove; salt as per taste; 2 tablespoons fresh cream; 1 teaspoon Egg Curry Masala; 2 teaspoons kashmiri red chilli powder; 1 teaspoon garam masala; Few drops of red food colour, optional; 2 teaspoon Kasoori methi; oil for cooking; Chopped coriander for garnish

ABOUT Restaurant Style Butter-Paneer Masala RECIPE

My kids always order for Butter-Paneer Masala when ever we go out to have food in restaurants. And as every 'passionate for cooking; Moms' i also tried to made attempts yo copy the same taste at home. After many trials i found this easy and simple way of doing it. Also I prepare paneer at home, which are soft and creamy goes best with any paneer dish. This dish I prepared for Friendship-Day Dabba-Party. We are a gang of ladies who always look for reasons to do parties. So I was supposed to bring Boondi-Raita and my famous Butter-Paneer Masala. I made for 20 people but I will share recipe according 10 people.

Ingredients Serving: 10

250 grams paneer
80 grams butter
2 onions
3 Tomatoes
10 Garlic cloves
1/4 inch piece of Ginger
7-8 cashewnuts
1 tablespoon magaj seeds
1 black cardamom
5 black pepper pods
1 Clove
salt as per taste
2 tablespoons fresh cream
1 teaspoon Egg Curry Masala
2 teaspoons kashmiri red chilli powder
1 teaspoon garam masala
Few drops of red food colour, optional
2 teaspoon Kasoori methi
oil for cooking
Chopped coriander for garnish

Instructions

Soak cashews and magaj seeds in warm water for at least 30 minutes.
Slice the onions and boil them in water till transparent.
Strain onions and wash in cold water twice or thrice.
In a chutney mixer pot add black cardamom, black pepper pods, cloves, garlic, ginger and onions and grind to smooth paste. Add some water if needed. Set aside.
In a pan add 1 teaspoon oil and chopped tomatoes and saute till soft.
Grind tomatoes to smooth paste and set aside.
Now strain and grind soaked cashews and magaj to smooth paste and keep everything ready.
In a large pan add 2 tablespoons oil and 50 grams butter.
After butter melts slowly add onion paste and saute till well cooked.
Add tomato paste and cook till it leaves oil. This will happen fast as they are already cooked.
Add the magaj and cashew paste and saute by mixing continuously.
Add all the spices and salt at this point.
Add 1/2 cup water and mix well.
Now beat the cream and add it in the gravy. Also add the remaining butter.
Add the paneer chunks.
Crush kasoori methi between palms and add in the gravy.
Cover pan and let the paneer absorb the flavours a little. For around 3-4 minutes.
Adjust the salt as per taste and sprinkle chopped coriander and serve hot with Naan or Pulao.

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