Butter Paneer Masala | Dhaba Style Recipe
RECIPE CARD
Butter Paneer Masala | Dhaba Style Recipe
INGREDIENTS:
- Tomato - 8
- Paneer Cubes - 200 gm
- Fresh Coriander - 2 tbsp
- Onion - 3
- Butter - 3 tbsp (or more)
- Black Cardamom - 2
- Green Cardamom - 4
- Bay Leaf - 2
- Cumin - 1 tsp
- Dry Red Chili - 2
- Oil - 2 tbsp
- Ginger Garlic Paste - 1 1/2 tbsp
- Salt - to taste
- Kashmiri Red Chili Powder - 2 tbsp
- Cumin Powder - 1 tsp
- Garam Masala - 1 tsp
- Fenugreek leaves - 1 tsp
- Cream - 3 tbsp
- Green Chili - 3 (slits)
- Papad - 1
RECIPE STEPS:
- Puree the tomatoes and mince the onions.
- 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.
- Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden.
- 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.
- Add the cumin powder, red chili powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.
- While the spices cook for a minute roast a papad, crush and keep aside.
- 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.
- 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.
- Add the slit chilies and the papad. Stir well and serve hot with tandoori rotis, naans, rice or just dig in with a spoon!
RECIPE 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.