Butter Paneer Masala - Paneer Makhanwala - Restaurant Style Recipe

Cooking.Shooking's picture

Oct. 01, 2014

Today, I am here with Butter Paneer Masala.. I like to call it as BPM.. Some call it as Paneer Makhanwala some call it as Paneer Makhani and etc. he ingredients are as simple as any other Paneer Sabzi or a Rich Gravy.. But I want to convey that Cooking method and the way we treat ingredients play a major role in cooking a dish..

Ingredients

Tomatoes 5 , quatered
Onion 1 , quatered
Cashewnut 1/4 Cup (4 tbs)
Oil 2 Tablespoon
Paneer 150 Gram , soaked in hot water (100
Fresh cream 1/3 Cup (5.33 tbs) (or as desired)
Butter 3 Tablespoon
Ginger garlic paste To Taste
Kashmiri red chili powder 3 Teaspoon (2
Salt To Taste
Garam masala To Taste
Kasoori methi To Taste
Cardamom pods 4
Honey/Sugar/ condensed milk 1 Teaspoon

Directions

MAKING

In a frying pan add  1-2 table spoon of oil, Cook the onions, tomatoes and cashew till the tomatoes leave water.

Puree the cooked mix and strain it to get a smooth paste.

In a kadhai, add butter and let it melt. Add one teaspoon of oil to prevent the butter from burning.

Saute the ginger garlic paste and cook it till the raw smell disappears.

Add kashmiri red chilli powder , mix it and quickly add the prepared puree. When it starts bubbling add salt. Cover and cook for 30 mins in low flame, keep stirring occasionally.

Add water to adjust consistency, then add the garam masala and kasoori methi and cardamom.

Add the cream and let it cook

Add the paneer cubes. Add honey to add to the sweetness of the gravy.

SERVING

Serve it hot with kulchas or parathas.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 237Calories from Fat 134

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 473 mg19.71%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 10 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet