Paneer Butter Masala (Quick Restaurant Style)

Name: Paneer Butter Masala (Quick Restaurant Style)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 18 to 20 whole cashews; ⅓ cup hot water (for soaking cashews); 2 cups diced tomatoes (or 300 grams tomatoes or 4 to 5 medium size - pureed); 2 tablespoons butter (or 1 tablespoon oil + 1 or 2 tablespoons butter); 1 tej patta ((indian bay leaf)); 1 inch ginger and 3 to 4 garlic (- crushed or ground in a mortar and pestle); ½ to 1 teaspoon kashmiri red chili powder (or deghi mirch - if using any other chilli powder you can add ¼ to ½ teaspoon); 1.5 cups water (or add as required); 1 inch ginger (julienned, reserve a few for garnishing); 1 or 2 green chili (- slit (reserve a few for garnishing)); 200 to 250 grams paneer (cottage cheese) (- cubed or diced); 1 teaspoon kasuri methi ((dry fenugreek leaves) - optional); ½ to 1 teaspoon garam masala (or tandoori masala); 2 to 3 tablespoons low-fat cream (or 1 to 2 tablespoons heavy whipping cream - optional); ¼ to 1 teaspoon sugar (- optional, add as required depending on the sourness of the tomatoes); salt as required ( - check notes below for adding sugar); 1 to 2 tablespoons chopped coriander leaves ((cilantro leaves) for garnishing - optional); a few ginger julienne; 1 tablespoon low fat cream (1 tablespoon heavy whipping cream - optional); 1 to 2 teaspoons butter (- optional)

Instructions

Prep:10minCook:30min

One of the best paneer butter masala and an easy recipe - which yields a mildly spiced, creamy, tangy and lightly sweet delicious restaurant style paneer butter masala. If allergic to dairy or vegan, then substitute tofu for paneer or add steamed mix vegetables or sautéed mushrooms instead. Also, skip cream altogether or use coconut cream and use oil instead of butter.

Updated at: Tue, 06 Oct 2020 10:15:19 GMT