Paneer Butter Masala Recipe | Paneer Makhani Gravy | Restuarant Style Paneer Butter Masala | Cookd

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#PaneerButterMasala is a globally popular Indian recipe and it’s a must to order when anyone visits a restaurant. In this video, we will see how to cook Paneer Butter Masala in a quick and easy way. Paneer Butter Masala is best to serve with Indian Breads / Parotta

#PaneerCurry #PaneerMakhani

Paneer Butter Masala Recipe:

Cashew Paste

Cashew - 15 nos
Water - ¼ Cup

Other Ingredients

Paneer - 200 gram
Tomato - 5 nos
Butter - 3 tbsp
Bay Leaf - 1 no
Ginger Garlic Paste - 1 tsp
Kashmiri Red Chilli Powder - 1 tsp
Water - 1.5 Cup
Garam Masala - 1 tsp
Salt - To Taste
Sugar - 1 ½ tsp
Fresh Cream - 2 tbsp
Kasuri Methi - 1 tsp


Cooking Instructions:

1. Soak the cashews in water for 15 mins.

2. Blend the soaked cashews in a mixer grinder with the water in which it was soaking.

3. Roughly chop the tomatoes into cubes and grind into a smooth puree. Keep Aside.

4. In a pan on medium heat, add butter and bay leaf.

5. Add ginger-garlic paste and saute for a few seconds.

6. Add the tomato puree and cook for 5 mins.

7. Add Kashmiri red chilli powder and continue cooking until most of the water from the tomato puree is evaporated.

8. Add the cashew paste and cook for a further 3 mins.

9. Add 1.5 Cup of water and simmer the gravy for 5 mins.

10. Add salt to taste and sugar to the gravy.

11. Add the Garam Masala powder and crushed Kasuri Methi.

12. Once the gravy thickens to the desired consistency, add the paneer cubes.

13. Now add the Fresh Cream to the gravy.

14. Mix well and switch off the flame.

15. Serve hot with Naan/Roti/Chapati/Rice.

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