Best Recipe for Paneer Butter Masala | Paneer Butter Masala | Paneer ki Sabzi

Paneer Butter Masala Recipe | how to cook Paneer Butter Masala | Paneer Butter Masala kaise Banaye| 

Paneer Butter masala is a standout amongst the most well known paneer formula crosswise over India simply like palak paneer, paneer lababdar, kadai paneer, paneer chole. It is constantly served in every single Indian eatery. What I don't care for about these eatery sauces is the additional shading. Heaps of colorants will be added to get that slight orange tone in makhani sauce. I totally despise utilizing colorants while cooking. I do utilize them when they are completely needed.But that is an irregularity. When influencing paneer sauces to like paneer butter masala at home we can without much of a stretch get that shading by utilizing pleasant red ready firm tomatoes. Likewise utilize great quality kashmiri red bean stew powder. the energetic red makhani sauce gets that pleasant orange shading once the cream is included.

Panner Butter  masala formula eatery style-Soft paneer 3D squares tenderly stewed in energetic gently spiced onion tomato sauce 

Course: Side Dish

Cooking: Indian
Servings: 4

INGREDIENTS (1 cup=250 ml) 

For tomato puree: 

• 3 large tomatoes ripe and red 
• 1  big onion 
• 6-7 entire cashews 

For paneer butter  masala sauce :

• 4 tablespoons Butter
• 1 bay leaf/tej patta 
• 1 teaspoon crushed ginger-garlic 
• 1 teaspoon kashmiri red bean stew powder 
• 1 teaspoon garam masala powder 
• 1/4 teaspoon turmeric powder 
• Salt to taste 
• 1/2 teaspoon sugar 
• 200 grams paneer cubed and somewhat toasted 
• 3 tablespoons new cream 
• 1 teaspoon crushed  kasuri methi 
• optional garnish
• All the more new cream 
• chopped cilantro leaves
• Ginger julienne

Instructions :

• For preparing tomato puree 
• Blanch the tomatoes, onions and cashews in boiling water for 2-3 minutes. peel and de seed the tomatoes. 
• Exchange to blender jug and make an exceptionally smooth puree. 
• To get ready paneer butter masala sauce 
• Warmth 4 tablespoons spread in a thick container. 
• Include tej patta and saute well. Include cardamom units and saute. 
• Include smashed ginger garlic and saute till crude notice clears out. 
• Include the tomato puree and blend well. Let cook for 2-3 minutes 
• Include bean stew powder, turmeric powder and salt. Blend well and cook till the tomato puree leaves fat from sides. This may take around 10 minutes. Cover and cook in medium fire. 
• Meanwhile toast the paneer shapes with some ghee 
• Once the tomato puree is very much cooked, include 1 container water and sugar. Blend well and cook for 10 more minutes till the sauce thickens. 
• Include crisp cream and mix well. 
• Include the paneer shapes and hurl tenderly. Stew for 2-3 minutes 
• Include squashed kasuri methi, ginger julienne if utilizing and blend well. Serve paneer butter masala with naan, kulcha