Restaurant buffet-style Paneer Butter Masala

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This is a Restaurant (Buffet Style) Paneer Butter Masala recipe. More gravy to pass around.

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♦Prep time:20MIN ♦Cook time:20MIN ♦Yield: 6servings.

Paneer Butter Masala(Buffet style)

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Blanch the Tomatoes in boiling water for 2-3 minutes till the skin is coming off and the tomato is easily punctured with a fork. Drain and grind in the same jar used to grind the ginger and garlic. (No water added this time). Set aside.
2. (If using frozen paneer and in a hurry) Place the frozen paneer in hot water for 1 minute and drain on paper thoroughly. (This helps to soften as well as remove impurities if any. Alternatively, microwave ON DEFROST mode for 1 – 2 minutes till softened and pour out any liquid that develops.) If you have time just leave the paneer out to defrost ahead of time.
3. (Optional) Shallow fry the paneer cubes in a nonstick pan, till uniformly golden. Remove from the oil and set aside.( This step provides a light crisp bite and some texture to the paneer. It must be fried on a medium heat, gently- or else you will end up with rubber paneer)  If  you prefer paneer softer omit this step.
4. In the same pan, remove all but 1 Tbsp oil. Add the butter.
5. When the butter has melted, add the whole spices ( cumin, bay leaves, and cinnamon).
6. Once the cumin has crackled and the spices are aromatic, add the ginger garlic paste.
7. Stir continuously till the raw smell of the ginger and garlic dissipates.
8. Once the oil separates, add the spice powders (coriander, chili, and ¾th the amount of Garam masala)
9. Stir till the spices are cooked without burning.
10.  Now add the fresh tomato puree as well as the canned puree, bring to a simmer, and add some water(around 1 cup).
11. Bring to a boil and allow to cook down till slightly thickened, stirring occasionally.
12. Add salt and sugar and do a taste test. Add enough sugar or salt to balance the flavors to your liking. (A slight bitter taste may be present at this point. Add just enough sugar to mask this – The bitter taste will be gone once the dish has rested)
13. Once the gravy has thickened and developed a nice deep red color, add the cream. Stir well till incorporated and then remove from heat. Sprinkle the remaining Garam Masala.
14. Add the fried paneer and simmer for another 5 minutes. If using fresh paneer, simmer for 10 minutes, adding more water. Ad some chopped coriander leaves
15.  Allow to rest for at least 20 minutes, for best flavor results.
16. Lastly, drizzle a little cream and some coriander leaves as garnish.
17. Serve with Chapathi, Naan, or Paratha.

Restaurant buffet-style Paneer Butter Masala

Notes:

This recipe can be made with some extra vegetables like green capsicum and baby corn for those who want to add vegetables.

With Capsicum

• I use this Garam Masala for this recipe. You can use North Indian Garam Masala also.

Key Ingredients: Paneer, Tomato, Ginger, Garlic, Spices, Oil, Butter, Cream, Sugar, Salt.

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