Instant Dhaba Style पनीर बटर मसाला बनाने का सबसे Easy तरीका

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Instant Dhaba Style पनीर बटर मसाला बनाने का सबसे Easy तरीका | Paneer Butter Masala

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2 ай бұрын

Delicious Dhaba-Style Feel Delight: Paneer Butter Masala.
Try it out and let me know your thoughts in the comments!
PANEER BUTTER MASALA RECIPE
INGREDIENTS FOR THE GRAVY:
• 2 tbsp Oil
• 1/2 tsp Cumin seeds
• 2 Green cardamom
• 1-inch Cinnamon stick
• 2 to 3 Green chilies
• 1-inch Ginger piece
• 8 to 10 Garlic cloves
• 1 cup Onion (diced)
• 1 cup Tomato (diced)
• 1 tbsp Coriander stems (chopped)
• 1/2 cup Cashew nuts
• Salt (to taste)
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• Water (as required)
• 1 tbsp Tomato ketchup
• 2 tbsp Fresh cream
• 1 tsp Sugar
FOR PANEER BUTTER MASALA:
• 2 cubes Butter
• 1 tbsp Oil
• 1 tbsp Green chili (chopped)
• 1 tbsp Garlic (finely chopped)
• 1 cup Onion (finely chopped)
• 8 to 10 Paneer cubes
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• Salt (to taste)
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• Prepared Gravy (from above)
• Water (as required)
FOR GARNISHING:
• Butter
• Fresh cream
• Coriander (chopped)
METHOD FOR THE GRAVY:
• Heat 2 tbsp of oil in a pan over medium heat.
• Add 1/2 tsp cumin seeds, 2 green cardamoms, and a 1-inch cinnamon stick. Sauté for about 30 seconds until fragrant.
• Add the green chilies, chopped ginger, and garlic. Sauté until the garlic is golden brown.
• Add 1 cup diced onions and cook until they turn translucent.
• Add 1 cup diced tomatoes and 1 tbsp chopped coriander stems. Cook until the tomatoes are soft and the oil starts to separate from the mixtur
• Add 1/2 cup cashew nuts and sauté for another 2-3 minutes.
• Add salt to taste, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chili powder, 1 tsp garam masala, and 1/2 tsp turmeric powder. Mix well.
• Allow the mixture to cool slightly, then transfer it to a blender.
• Blend to a smooth paste, adding water as needed to achieve a smooth consistency.
• Return the blended mixture to the pan.
• Add 1 tbsp tomato ketchup, 2 tbsp fresh cream, and 1 tsp sugar. Mix well.
• Crush 1 tbsp kasuri methi between your palms and add it to the gravy. Adjust the salt and consistency with water as needed.
• Simmer for about 5-10 minutes on low heat. Set aside.
METHOD PANEER BUTTER MASALA:
• Heat 2 cubes of butter and 1 tbsp oil in a pan over medium heat.
• Add the chopped green chili and garlic. Sauté until the garlic is golden brown.
• Add the finely chopped onions and cook until they turn golden brown.
• Add 1 tsp coriander powder, 1 tsp red chili powder, and salt to taste. Mix well.
• Add the prepared gravy to the pan and mix thoroughly.
• Add water as required to adjust the consistency of the curry.
• Add the paneer cubes and 1 tbsp kasuri methi (crushed between your palms) to the pan. Stir gently to coat the paneer with the gravy.
• Simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
• Add a small cube of butter and a drizzle of fresh cream on top.
• Garnish with chopped coriander leaves.
• Serve hot with garlic naan, or steamed rice.
• Enjoy your delicious Paneer Butter Masala!