होटल जैसा पनीर बटर मसाला | Restaurant style Paneer Butter Masala | Chef Ranveer Brar

Introduction

This tutorial provides a step-by-step guide to making Restaurant-Style Paneer Butter Masala, a popular Indian dish renowned for its rich and creamy texture. Follow these instructions to create a delicious meal at home that rivals your favorite restaurant dish.

Step 1: Prepare the Paneer

• Soak the Paneer:
  • In a bowl, add 200 grams of paneer cubes.
  • Soak the paneer in warm salted water and set aside. This helps to keep the paneer soft.

Step 2: Make the Curd Mixture

• Combine Ingredients:
  • In a bowl, add:
    • 1 heaped teaspoon of degi red chilli powder
    • 1 heaped teaspoon of coriander powder
    • ¼ teaspoon of turmeric powder
    • 3 tablespoons of curd
    • 3 small cubes of butter
  • Mix all the ingredients well and set aside.

Step 3: Prepare the Gravy

• Sauté Spices and Base:

  • Heat 3 tablespoons of ghee in a kadai (wok).
  • Add:
    • 1 bay leaf
    • 2 green cardamoms
    • 3 cloves
    • 1 inch of chopped ginger
    • 3 cloves of crushed garlic
    • 1 halved green chilli
    • 2 medium sliced onions
  • Sauté until the onions are translucent.

• Add Curd Mixture:

  • Stir in the prepared curd mixture and 2 dried Kashmiri red chillies (deseeded).
  • Cook for 2-3 minutes until fragrant.

• Incorporate Cashews and Tomatoes:

  • Add:
    • 18 cashew nuts
    • 6 medium tomatoes (cut into 8 pieces)
    • Salt to taste
    • ½ teaspoon degi red chilli powder
  • Sauté for 2 minutes over medium-high heat.

• Cook the Tomatoes:

  • Pour in 1½ cups of water, cover, and cook for 10-12 minutes until the tomatoes are soft.
  • Add a few drops of kewra water for aroma.
  • Let it cool, then blend the mixture into a fine paste using a hand blender or mixer grinder. Set aside.

Step 4: Prepare the Onion Tomato Masala

• Heat Butter:

  • In a kadai, heat 4 tablespoons of butter.
  • Add 1 chopped onion and sauté until translucent.

• Cook Tomatoes:

  • Add ½ teaspoon of degi red chilli powder and sauté for 30 seconds.
  • Add 1 chopped tomato and cook until soft.

• Combine with Gravy:

  • Pour in the prepared gravy mixture.
  • Add 1-2 tablespoons of honey and 1 tablespoon of dried fenugreek leaves.
  • Mix everything well and bring it to a boil.

Step 5: Finalize the Dish

• Add Soaked Paneer:

  • Add the soaked paneer (without the soaking water) to the gravy.
  • Boil for 4-5 minutes over medium heat.

• Serve:

  • Switch off the flame and garnish with fresh curd and chopped coriander leaves.
  • Serve hot with naan or rice.

Conclusion

You have now prepared a delicious Paneer Butter Masala that can rival restaurant dishes. This creamy, flavorful curry can be served with naan, roti, or rice. Feel free to experiment with spices and adjust the heat to your preference. Enjoy your homemade delicacy!