Make restaurant style Paneer Butter Masala at your home
This is a tried and tested recipe from our kitchen at ANIYOR. We are sharing our secret Paneer Butter Masala recipe so that you can now make restaurant style Indian food at home.
The best Paneer Butter Masala we have ever had in Nepal. Thank you! – Rob & Juliet
Our Paneer Butter Masala (PBM) is one of the most favourite and popular item on our menu with all our guests. Even the Indians coming from the other side of the border, where this dish actually originated from, praise our PBM. Now that's something to talk about, isn't it?
Paneer Butter Masala
Section 1: Our Ingredients
For the MASALA PASTE:
2 tbsp oil
2 tbsp butter
5 cloves
2 pods cardamom
2 onion (sliced)
2 clove garlic
1 inch ginger
3 tomato (sliced)
15 cashew
For the actual GRAVY:
2 tbsp oil
2 tbsp butter
1 bay leaf
1 chilli
1 onion (finely chopped)
½ tsp turmeric
1 tsp chilli powder
¾ tsp coriander powder
¼ tsp cumin powder
½ garam masala
1 tsp salt
1 cup water
2 tbsp cream
16 cubes Aniyor Vegan Tofu or paneer
1 tsp kasuri methi
2 tbsp coriander (finely chopped)
Section 2: The Steps
In a large pan heat 2 tbsp oil and 2 tbsp butter.
Saute 2 pods of cardamom & 5 cloves on a very low flame until it starts to give out a fine aroma.
Toss in 2 onions, 2 cloves of garlic and an inch of ginger, all finely chopped. Keep sauteing until the onions shrink slightly in size.
Now, you can add in the sliced tomatoes and the cashews.
Cover and allow it to boil for 10 minutes or until the tomatoes are soft.
Now turn the gas off, allow the sauce to get cool and then transfer it to a blender to make a paste of it.
Keep the paste aside and now prepare for the Gravy.
In a large wok Saute 2tbsp oil, 2 tbsp butter, 1 bay leaf and 1 chilli until it gives out an aroma of the spice.
Add 1 onion and saute until it turns golden brown.
Add in ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt, and keep sauteing on a low flame.
Making sure that the ingredients do not get burnt, add in the masala paste that you had kept aside earlier. Saute until the oil starts to separate from the paste. You will be able to see it on the sides.
Add in a cup of water and stir, mixing it well to get a fairly thick consistency of the gravy. It mustn't become too watery or diluted.
Add in 2 tbsp of cream and mix well. Vegans can add Aniyor Vegan cream.
Toss in the 16 cubes of Paneer (cottage cheese) and mix well. For the Vegans we have Aniyor Tofu packs ready. Mix gently.
Simmer for 5 minutes and allow the Paneer/Aniyor Tofu to absorb and soak in the tasty gravy and spice.
Add 1 tsp Kasuri Methi and 1 tbsp of coriander powder. Give it a good mix.
Our PBM is ready now and you can enjoy it with Aniyor Party Pack of rotis or naans.
We have given away a closely guarded secret of our most tasty Paneer Butter Masala. Please leave your comments below and do share your own experience after trying out our recipe. Let us know if you try anything different and how it turns out.