Restaurant Style: Paneer Butter Masala

Hi Guys !

We all love to eat at a restaurant... most of the times we get so much of a comfort in that delicious tasting vegetable or tandoori roti or even plain rice... but we do not know whats in there? How was it prepared... Were the chef's hands clean? Were the ingredients fresh or for that matter was the dish prepared the very same day for us? But we all know for a fact that there was loads of oil/butter or ghee in it... that is why we cannot eat it everyday ... The other day i was thinking why can i not have my favorite restaurant dish with lesser oil/butter and fresh ingredients at home? So, i decided to make one of my favorites "Paneer Butter Masala" for dinner that night. My husband actually thought that it was ordered from some restaurant and didnt believe it had such less butter in it... I still have that velvety taste in my mouth..am sure you are eager to make it for your family !

So, lets get going !

Gather Your Equipment:

A deep frying pan with a lid
Mixer/Blender

Ingredients:

4 Large Tomatoes pureed (do not add water while pureeing)

1 Large Onion cubed into large pieces
1 Clove Garlic (halved)
1 inch of Ginger (skinned and crushed)
1 Large Green Chilli (halved)

250 gms of Paneer cut into cubes or shape of you choice
4 cups of boiling water
1/2 cup of Heavy Creme
1 tblspn of Butter (unsalted)
1 tblspn of Tomato Ketchup

1 tspn Cumin seeds
1 Pinch of Asafoetida
1/2 tspn of Garam Masala
1/2 tspn of Kitchen King Masala
1/2 tspn of Turmeric Powder
1 tspn of Red Chilli Powder
1 tblspn of Coriander Powder
1/2 tspn of Sugar
Salt to taste

Green Coriander leaves and 1 tspn of creme for Garnish

Method:

•  Heat the butter in a pan. Add the Asafoetida and Cumin seeds.
• When the seeds start crackling add the Garam Masala.
• Wait for 5-10 seconds and add the Onion, Ginger and Garlic .
• Cook for about 5 minutes on medium-high flame/heat or untill the Onions start turning golden. Remember to not make the onions dark brown.

• To this, add the Tomato puree and cook for another 7-10 minutes with the lid on. Keep stirring every 2 minutes or so.

• Turn off the flame, remove the lid from the pan and let this mixture cool down.
• Transfer the mixture to the blender/mixer. (My blender allows pureeing warm items too, so i didn't have to wait for a long time to blend.)
• Blend to a smooth puree without adding any water.

• On the side boil 4 cups of water.
• Transfer the puree to the frying pan again and cook covered (while stirring every 1-2 minutes) for about 5 minutes.

• Once the water boils, add the paneer cubes and let it rest for about 2-3 minutes. Reserve a cup of water from this and set aside . Instead of boiling water on the gas i microwaved it with the paneer cubes for about 2 minutes and followed the same process of draining and reserving some water.

• To the puree now add,Turmeric, Chilli and Coriander Powder. 
• Cook for 2-3 minutes and add salt. Cook again for a minute.
• The puree might be looking a little thick now you can add some reserved wate that came from boiling of paneer and adjust the consistency according to your choice. I added about 3/4 cup.
• Now add the sugar and Kitchen King Masala. Keep stirring.
• Cover again and cook for 2 more minutes.
• Slowly add the Creme while stirring. After two minutes add the Ketchup.

• Mix well and add the paneer.
• Be gentle while mixing now because the paneer is very soft after boiling. it may break.
• Cover and cook for another 3-4 minutes.

• Garnish with a teaspoon of creme and some coriander leaves.

• Serve hot with Tandoori Rotis or Naan.

Enjoy this delicious recipe and do not forget to share it with your friends and family... because food tastes delicious only when shared !

Love
Madhu