Paneer Butter Masala Recipe 2023

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Paneer Butter Masala Recipe 2023?. Be with me. I’m making restaurant style or Dhaba style Paneer Butter Masala. There have been a lot of requests for this recipe on comments & DMs. So, I thought let me share an easy recipe with you all. This is a really quick & easy recipe. Paneer Butter Masala, no matter whichever Dhaba or restaurant you visit, you can get quite a lot of varieties of it.

Paneer Butter Masala Recipe 2023

Usually in restaurants or dhabas, they make a lot of base gravies. there’s a makhani gravy, onion tomato masala or also known as chop masala. there’s white gravy & yellow gravy. So, these gravies are mixed in varied proportions & combinations, with a little spicy, a little sweet adjustments, different recipes are made.

As you go to different places, the Paneer Butter Masala will keep changing. & there may be some variations in it’s recipes. Now for Paneer Butter Masala, basically there should be paneer, butter & masala (spices) in it. But if you make it in chop masala or bhuna masala, then it will become Paneer Bhuna.

It’s gravy is orange or yellowish tinged. The one that I make is an orange gravy. But the recipe that I’m showing today is a quick recipe. You don’t need to make any gravy separately.

You don’t need to make a lot of fuss or even do too much of chopping By a simple & quick method Paneer Butter Masala will be ready & it’s results are mind-blowing. So, let’s see how to make this recipe quickly without too much prep. To a mixer grinding jar add 4 tomatoes, 8-10 cloves of garlic, 1 inch ginger, I’m adding 2 tbsp of coriander stems here. 1 green chilli, 1.5 tbsp Kashmiri or Degi red chilli powder, 1 tbsp coriander powder, 1/2 tsp cumin powder, Here I’ve soaked 15 cashews for 15-20 minutes.

You can boil them for 5 minutes too. Remove the water & add the cashews. Now, you have to blend all these ingredients nicely without adding any extra water to it. You can see that I’ve blended it to a fine paste. So here we have finished almost whole prep for Paneer Butter Masala.

No need to make any gravy. Just blended everything together in a mixer-grinder. Didn’t need to make ginger-garlic paste, or cashew paste or tomato puree separately. We’ve blended everything together & our prep is done. Now, we just need to toss the paneer, & this gravy that we blended in the mixer grinder, we’ve to cook it with some onions. & quickly the Paneer Butter Masala will be ready.

Let’s see how to toss the Paneer. Take a fry pan or a wok & add 1 tbsp oil & 1 tbsp butter & heat it up slightly. Now, I’ve added 1/2 kg paneer cut into cubes here. Add a little salt to taste, & add a pinch of Kashmiri red chilli powder, & mix the paneer with light hands or toss it like this. so that the paneer does not crumble. Cook the paneer for 1-2 minutes. By doing this step the paneer holds it’s structure nicely.

I’ve tossed the paneer, now transfer it to a bowl. & keep it aside until it’s gravy is being made. I’m using the same wok, & add 2 tbsp oil & 1 tbsp butter & let it heat up slightly. Now to this add 1 tsp cumin seeds, 3 green cardamom, 1/2 inch cinnamon stick, 1 bay leaf, 1 tbsp chopped garlic, & add 1 chopped green chilli & stir it nicely. Now, to this I’ve added 3 medium sized chopped onions. You have to sauté these onions on medium high flame until they are light golden brown in colour.

Once the onions are light golden brown in colour, then lower the flame & add 1/4th tsp turmeric powder, & add 1/2 tsp Kashmiri red chilli powder for colour. Stir it well. Then add a splash of hot water & cook the spices for 1-2 minutes. Once you’ve cooked the spices, add the gravy that we had blended earlier. & add salt to taste, & add a pinch of sugar to balance the tartness of the tomatoes.

Stir everything together well. Now, you have to cook this gravy on medium high flame while stirring for 10-15 minutes. Since there is cashew paste in it, the gravy has a tendency to stick to the bottom. You have to keep vigilant for just 10 minutes. Cook the masala for 10-15 minutes on medium high flame while stirring, Until the gravy leaves the sides of your pan & it starts releasing some oil from it.

You can see after 15 minutes, how the gravy has nicely thickened. It’s leaving the sides of the pan & the oil has released as well. At this stage, add some hot water to adjust it’s consistency. Add hot water & stir well & cook this gravy for 2-3 minutes. Once cooked, taste it for seasoning & adjust the salt & sugar as per taste.

Then add the sautéed paneer here. Add 2 tbsp of butter, a pinch of roasted kasuri methi powder, 1 pinch of garam masala, 3-4 tbsp fresh cream, & add some freshly chopped coriander leaves, Now, here gently stir it to avoid the paneer from crumbling. Just mix it lightly & cook it for 1-2 minutes.

Now, sprinkle some more freshly chopped coriander leaves on top. & you can see that our Paneer Butter Masala is ready. Let’s plate it YFL style. Did you see how easy it is to make this recipe? We didn’t do a lot of cutting-chopping. I just chopped the onions, garlic & green chilli.

Rest everything was blended in a mixer grinder. & we didn’t have to make any gravy or base separately. Quickly, delicious Paneer Butter Masala, dhaba or restaurant style or you can call it YFL style, is ready. & you can serve it with Naan, Roti or Rumali roti.

Whether you want to make Naan or Roti or Rumali roti, all the recipes are on YourFoodLab. You can easily make it from there. Definitely try this recipe & tell me in the comments how did you like this recipe. Share this video with your friends & family.

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