pepper whole – 1 tspHeat a pan and fry cubed onions until golden in a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.
cashews with little milk or water to a smooth paste and set aside. Heat oil and temper with elachi, cinnamon and cloves. Add the ground onion tomato paste and give it a stir. Add red chilli powder,coriander powder, turmeric and ginger garlic paste. Mix well.
keep the paneer cubes immersed in hot water. Continue frying for 4-5 minutes in medium flame or until the raw smell goes off. The onion tomato mixture should be thick now. Add the kasoori methi by crushing it in between your palms.
the ground cashew and mix well. Fry for another 2 minutes. Add oil if needed. When it becomes shiny, add required milk or water slowly while you stir. Add salt.
your desired consistency reaches, add paneer drained from water and the cooking cream. Keep the flame in low and dont let the gravy boil. Just mix in low flame for 2 minutes and switch off the flame.
Any paneer gravy is my family fav and I love tomake variations with paneer sabzi but are all time fav is paneerbuttermasala no gravy can beat the rich and yummy taste of paneerbuttermasala and it is an awesome side for naans
In this post, you can learn howtomake North Indian, restaurant style Paneerbuttermasala at home. ( For variations, you can skip blanching the tomato and grind with onion mixture as shown in the next step)
I would like to add some more paneer recipes to my blog and I always believe in showing genuine recipes to my food blog readers and therefore, next time I come up with another paneer recipe, it surely would be an authentic paneer delicacy made like restaurant ones
paneerbuttermasala is an easy tomake and hit recipe for your family and friends gatherings. paneerbuttermasala is cooked in butter and onion tomato gravy and creaminess is added with cashew nuts and fresh cream