Butter Paneer Masala | Dhaba Style Recipe

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Hey ya Foodies, Balle Balle ^_^

As you might know, BPM being my one of the firstest dishes and I love experimenting on it..

BPM Dhaba (7)

Well, I had a BPM from a dhaba which struck me to get onto cooking years back.. So a week back, I thought forget the restaurant style, lets do the karchi-tod cooking..! 😀

BPM Dhaba (8)

And as usual, it was a hit! So here comes the dhaba version of BPM 🙂

BPM Dhaba (5)


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Butter Paneer Masala | Dhaba Style Recipe
 
Ingredients
  • Tomatoes - 8
  • Paneer - 200 gm
  • Coriander - 2 Tbsp {Chopped}
  • Onions - 3
  • Butter - 3 Tbsp
  • Black Cardamom - 2
  • Green Cardamom - 4
  • Bay Leaf - 2
  • Cumin Seeds - 1 Tsp
  • Dry Red Chili - 2
  • Oil - 2 Tbsp
  • Ginger Garlic Paste - 1½ Tb
  • Salt - To Taste
  • Kashmiri Red Chili Powder - 2 Tbsp
  • Cumin Powder - 1 Tsp
  • Garam Masala - 1 Tsp
  • Kasoori Methi - 1 Tsp
  • Cream - 3 Tbsp
  • Green Chili - 2 (Slit)
  • Papad - 1 Small
Instructions
  1. Puree the tomatoes and mince the onions.
  2. In a pan, add the oil. Once hot, add the cumin seeds, dried red chilies, bay leaf, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle.
  3. Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden.
  4. Then add in the tomato pulp. Stir and as it gets a roaring boil cover and cook for about 15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.
  5. Add the cumin powder, red chili powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.
  6. While the spices cook for a minute roast a papad, crush and keep aside.
  7. And, as the spices are cooked add the water depends. I added about 1 cup in total. Followed by chopped coriander and the cubed paneer and cream.
  8. Stir well and cook for about 5 minutes. I like my sabzi a wee bit on the thicker side, if you wish you can make it little thinner by adding more water.
  9. Add the slit chilies and the papad. Stir well and serve hot with tandoori rotis, naans, rice or just dig in with a spoon!
Notes
Feel free to taste and adjust the taste. I usually add some honey on my restaurant style BPM. Here i go with sugar at times.

What you need more? Naans right? Check out the recipe:

Butter paneer masala done, Naan done. Go, GO, Jog straight onto your kitchen and let the delicacies come out 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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9 thoughts on “Butter Paneer Masala | Dhaba Style Recipe

  1. Reply
    Nimmi - June 4, 2014

    Yaman, a small request. Can you show the tea spoons and table spoons that you are using in the recipes? Thanks

    1. Reply
      Yaman Agarwal - June 4, 2014

      Hie,

      They’re regular measuring spoons.. Though, I’ll click and send an email to you 🙂

  2. Reply
    Nimmi - June 4, 2014

    Yaman, a small request. Can you show the tea spoons and table spoons that you are using in the recipes? Thanks

    1. Reply
      Yaman Agarwal - June 4, 2014

      Hie,

      They’re regular measuring spoons.. Though, I’ll click and send an email to you 🙂

  3. Reply
    Nimmi - June 4, 2014

    Yaman, a small request. Can you show the tea spoons and table spoons that you are using in the recipes? Thanks

    1. Reply
      Yaman Agarwal - June 4, 2014

      Hie,

      They’re regular measuring spoons.. Though, I’ll click and send an email to you 🙂

  4. Reply
    Asmita - October 7, 2014

    Your recipe is awesome! super authentic and delicious! Keep up the gr8 work.

  5. Reply
    Asmita - October 7, 2014

    Your recipe is awesome! super authentic and delicious! Keep up the gr8 work.

  6. Reply
    Asmita - October 7, 2014

    Your recipe is awesome! super authentic and delicious! Keep up the gr8 work.

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