Name: Restaurant style butter paneer masala recipe by Shyama Amit at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Fresh paneer 250 grams; 8-10 cashew nuts; 2 tbsp poppy seeds; 2 tbsp melon seeds; 1 cup tomato puree; 2 onions finely chhoped; 1 tbsp ginger onion garlic paste; 1/2 cup fresh malai; 2 tbsp + 2 tbsp butter; 1 tbsp refind oil; 1/2 tsp cumin seeds; 1/2 tsp garam masala; 1/2 tsp jasuri methi leaves crushed; 1/4 tsp hing; 1/2 tsp red chilly powder; 1/4 tsp turmeric powder; 1/2 tsp corriender powder; Salt to taste; 1 whole dry red chilly; 1 bay leaf; 2 peppercorns; 1 clove; Corriendet

ABOUT Restaurant style butter paneer masala RECIPE

Butter paneer masala is a famous punjabi recipe , goes well with naan or paratha and everyones favourite evergreen sabji , perfect for any dinner party , birthday party and kitty party..let is start how to make this delicious restaurant style buttet paneer masala

Ingredients Serving: 4

Fresh paneer 250 grams
8-10 cashew nuts
2 tbsp poppy seeds
2 tbsp melon seeds
1 cup tomato puree
2 onions finely chhoped
1 tbsp ginger onion garlic paste
1/2 cup fresh malai
2 tbsp + 2 tbsp butter
1 tbsp refind oil
1/2 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp jasuri methi leaves crushed
1/4 tsp hing
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp corriender powder
Salt to taste
1 whole dry red chilly
1 bay leaf
2 peppercorns
1 clove
Corriendet

Instructions

Soak cashew , poppy seeds and melon seeds for 15-20 minutes in lukewarm water and then grind into a smooth paste
Cut the paneer into desired shape or squares
In a wok heat butter and oil and then add cumin to splutter
Add whole spices and onion and saute till pink colour
Add ginger chilly garlic paste
Add turmeric , hing and tomato puree and cook till oil leaves the sides
Add red chilly powder , turmeric powder , garam masala , and cook for 2-3 minutes
Add cashew paste and kasuri methi and fresg malai and cook for another 2-3 ninutes
Finely add paneer and 2 tbsp butter , garnish with corriender leaves and serve with naam , paratha or fulka

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