Restaurant Style Paneer Butter Masala

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Restaurant Style Paneer Butter Masala - Since the lockdown started we all have longed for our favourite dishes from our choicest restaurant.
Here's bringing to you the recipe of Paneer Butter Masala that is our favourite main course option for any dinner party.

Ingredients -
250 gms paneer
2 capsicum
2 large onions
3 tomatoes
Coriander leaves
5-6 dry red chilli
15 cashew nuts
5 garlic cloves
1 inch ginger piece
1/2 teaspoon red chilli powder
1 teaspoon coriander seeds powder
1/4 teaspoon turmeric powder

For dry masala
2 inch cinnamon stick
2 cardamom 
2 clove
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 star anise
5 pepper cloves
1 small piece stone flower

Method - 
1. Soak cashews in warm water for one hour.

2. Cut the onions, tomatoes and capsicum into big cubes.

3. Take mortar pestle, add cinnamon stick, cardamon, clove, coriander seeds, fennel seeds, cumin seeds, star anise,stone flower and grind it into a coarse powder.

4. Take a pan add 2 spoon oil, once the oil is hot add garlic cloves, dry red chilli, onions and saute it till onions become slight brown in colour. At this stage add tomatoes and saute it till tomatoes become soft and mushy. Switch off the flame and allow the mixture to cool down completely.

6. Take a mixer jar, add soaked cashews, sauteed mixture, 1/2 cup water and grind it to a very smooth creamy paste.

7. Take a pan add 4 spoon oil, once the oil is hot add cumin seeds, red chilli powder, coriander seed powder, freshly grounded masala powder that you have prepared earlier and saute it for 30 seconds and then add the onion tomato paste into the pan. stir and cook it for about 15-20 minutes. Add 1/2 cup water if required to maintain the gravy consistency. Once the gravy is done you can see the gravy starts to leave oil on the sides of the pan.

8. By the time the gravy is cooking take another pan add 1 spoon oil and saute the chopped capsicum for about 5-6 minutes and switch off the flame. Next cut the paneer into small cubes.

9. Once the gravy is ready add the sauteed capsicum, paneer cubes, 2 spoonful of butter into the gravy, stir and cook for about a minute and switch off the flame.

10. Garnish it with finely chopped coriander leaves and 2-3 spoonful of fresh cream.

Note: 
1. You can also garnish it with crushed kasuri methi instead of coriander leaves.

2. Adding sauteed capsicum is optional if you don't want you can skip adding capsicum to the dish.

3. I prefer adding freshly grounded masala. If you don't have time you can skip the dry ingredients masala preparation part (step-3) and directly add  paneer butter masala powder of any brand available from the market.

4. You can serve this Paneer Butter Masala with Puri,Naan,Jeera Fried rice, Roti, Ghee Rice or Pulav.

Do try this recipe & surprise your family/friends with this delicious meal. Also find the link below for making homemade soft paneer/cottage cheese.

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