Name: Restaurant Style Paneer Butter Masala recipe by Shaheen Ali at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: FOR MOTHER BASE GRAVY :; 100 gms cashews; 100 gms melon seeds; 1 kg chopped onion; 4 tbsp ginger garlic paste; 5 tomatoes , blanched & pureed; 1/2 cup cooking oil; 5 cardamom; 5 cloves; 1 inch cinnamon; 2 tbsp Chili powder; 1 tbsp coriander powder; 1 tsp Kasuri Methi; 1/2 tsp Cardamom powder; 1/4 tsp orange food color; FOR PANEER BUTTER MASALA :; 500 gms Paneer; 2 bay leaf; 2 green chilies; 1/2 tsp kasuri methi; 1/2 tsp garam masala powder; Salt to taste; 4 tbsp Butter; 2 tbsp Fresh Cream; Chopped coriander to garnish

ABOUT Restaurant Style Paneer Butter Masala RECIPE

Have you ever wondered why most of the restaurant food taste the same but different from home cooked food? Well heres the answer to all your queries. Make this restaurant style Paneer Butter Masala with Mother Gravy.

Ingredients Serving: 4

FOR MOTHER BASE GRAVY :
100 gms cashews
100 gms melon seeds
1 kg chopped onion
4 tbsp ginger garlic paste
5 tomatoes , blanched & pureed
1/2 cup cooking oil
5 cardamom
5 cloves
1 inch cinnamon
2 tbsp Chili powder
1 tbsp coriander powder
1 tsp Kasuri Methi
1/2 tsp Cardamom powder
1/4 tsp orange food color
FOR PANEER BUTTER MASALA :
500 gms Paneer
2 bay leaf
2 green chilies
1/2 tsp kasuri methi
1/2 tsp garam masala powder
Salt to taste
4 tbsp Butter
2 tbsp Fresh Cream
Chopped coriander to garnish

Instructions

FOR MOTHER BASE GRAVY :
In a non stick pan add oil, add cardamom, cloves & cinnamon sautxe9 for a minute add chopped onions , sautxe9 till golden brown. Add ginger garlic paste , sautxe9 till the raw smell goes then add tomato paste , cook in slow flame and keep stirring to avoid burning, (this step is very important). Add cashew & melon paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder and dry fenugreek and red color and cook for another few minutes and the base gravy is ready. Cool the gravy and make portions and store in air tight containers, label them and freeze.
FOR PANEER BUTTER MASALA :
Heat butter in a wok and fry the paneer cubes and keep aside.
In the remaining butter (add more if required) add bay leaf and 4-5 tbsp of mother base gravy and saute for a while. Now add slit green chilies, dry and crushed kasuri methi and 1 tbsp of cream.
Stir and saute for another 4-6 minutes or till butter starts leaving from sides.
Add water or milk to the gravy as per your required consistency. Try to keep it thick.
Adjust salt and allo it to cook for 5 mins in low flames with lid closed.
Add fried paneer cubes and garnish with chopped coriander and a swirl of cream.
Serve hot with garlic butter naan.

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