Paneer Butter Masala Recipe - Restaurant Style

In this post, you can learn how to make North Indian, restaurant style Paneer butter masala at home. I tried this recipe from Nags Space. I made slight changes in the original recipe by simplifying its cooking procedure & the list of ingredients.It came out excellent in taste .Thanks a lot Nags. Its a quick and easy to make recipe.So I make it very often for Raksha’s lunch box. She loves the combination of soft chapathi with paneer butter masala more than other gravies.The addition of cashew paste, milk and fresh cream makes it so rich. You can make this gravy without onion and garlic too. I am sure it tastes great. I want to treasure this recipe in my blog for future reference.So here comes the yummy restaurant style Paneer Butter Masala recipe. Do try this recipe at home and let me know your feedback ladies . I have updated this recipe with a video. Please check it out.

Paneer Butter masala - Restaurant style

How to make restaurant style paneer butter masala at home

Cuisine: Indian

Category: Side dish for roti

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Paneer – 50 gms (cubed ) ( Soak in hot water till use) Big onion – 1 no (chopped roughly) Tomatoes – 2 nos (medium sized) Cooking oil or butter - 1 + 1 tbsp Ginger , Garlic paste – 1 tsp ( Or grind 1 inch ginger & 5 cloves of garlic) Coriander powder/Dhania powder – 1.5 tsp Red chilli powder – 1 tsp Garam masala powder – 1/2 tsp Tomato ketchup - 1 tsp Salt- As required. Boiled Milk – 1/2 cup to 1 cup ( use as required) Fresh cream - 1 tbsp ( I dint have fresh cream .So I removed a tsp of skin from the boiled milk and added it.)(Paalaadai) Cashew – 5 nos ( to grind to a smooth paste) Crushed Kasoori methi - 1 tsp

METHOD

Peel and chop the big onion roughly. Chop the paneer into cubes. Boil 1 cup of water and add 2 tomato. Let it boil till the skin of tomato cracks. Switch off the flame and remove the tomatoes, set aside. ( You can peel the skin of tomatoes if you wish) Add the cubed paneer pieces to the remaining hot water. Let it be in hot water till use. It helps to keep the paneer soft.No need to fry the paneer pieces. ( For variations, you can skip blanching the tomato and grind with onion mixture as shown in the next step) In a kadai, heat oil( use butter for rich taste) and saute the onion till transparent.Add Ginger&garlic paste,saute till its raw smell goes off.Now add the red chilli powder, dhania powder , garam masala powder. Saute in low flame. Make sure you don’t burn them. Let the mixture cool down completely. To the mixture, add the blanched tomato and raw cashews. Grind everything to a smooth paste adding required water. Heat oil ( or butter) in a kadai and saute the ground paste till thick. Add tomato ketchup, sugar and salt. Mix well and boil the gravy till oil starts to float on top. Add the boiled milk. Mix well and check the taste. Let the gravy boil for few minutes. Gravy gets a nice orange shade. Lastly add the crushed kasoori methi, paneer cubes.If the gravy is too thick, add more milk. Mix well. Add  fresh cream at the end and switch off the flame.Check for spice & salt. If its too spicy add some more milk and vice versa. Serve with roti !! Enjoy !

Note

Use butter instead of cooking oil for rich taste & flavor. Instead of grinding cashews along with tomato, onion mixture, you can grind it separately and add it along with milk. You can also use almonds/badam in place of cashews. But cashews are the best ! You can peel the skin of blanched tomato, grind it to a puree and add to the gravy. But I ground it with onion masala. Adjust the quantity of chilli powder and dhania powder as per your taste. Adding kasoori methi gives the perfect restaurant style taste.So please don’t skip it.

Yummy Paneer Butter Masala is ready to be served hot with Chapathi , Naan.

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Methi Chaman Recipe – How To Make Paneer Methi Chaman

Last week my friend Shalini was telling me about methi chaman gravy (Methi = Fenugreek leaves in English, Vendhaya keerai in Tamil, methi in Hindi, Menthe soppu in Kannada) she had in a restaurant. She told her family loved the gravy a lot and suggested me to give a try. She also shared me a link with a recipe close to the restaurant style methi chaman. Actually speaking, I have no idea about this recipe and its origin. So I browsed few more recipes to know its birth and came to know methi chaman is from Kashmir and it is very popular in Mumbai too. It is a mildly spicy curry/ gravy made using palak, fenugreek leaves/Methi leaves. It is popularly known as Hariyali Methi Chaman.Today I have shared Paneer methi chaman recipe. I am not sure this is the authentic recipe because I found many variations in this basic methi chaman recipe by adding paneer, Palak,  sweet corn etc. In fact my friend Shalini tasted makai methi chaman in which sweet corn and methi leaves were the major ingredients. It is without paneer and palak. But its my first attempt for this recipe. So I blindly followed the recipe shared in the link. It came out finger licking good.Its a good side dish for roti, naan, kulcha, ghee rice and mild pulao varieties. I loved it like anything and found “Kitchen King Masala” is the star ingredient for this particular recipe. Friends, do buy a pack of kitchen king masala if you don’t have in your hand.It gives restaurant style taste and flavor to North Indian gravies. If you don’t have fenugreek leaves, you can use crushed kasuri methi ( Dried frenugreek leaves) too.Ok, lets see how to make methi chaman gravy with paneer.
Don't forget to check out my other paneer recipes in THIS LINK

Paneer methi chaman gravy recipe

Paneer methi chaman gravy recipe - Mildly spiced gravy with Indian cottage cheese & Fenugreek leaves- Side dish for roti,naan, kulcha and mild pulao varieties

Cuisine: North Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Fenugreek leaves/Methi - 1 cup Paneer/Indian cottage cheese - 1/2 cup Cooking oil - 1+1 tbsp Big onion - 2 nos Tomato - 2 nos (big) Ginger – 1 inch piece Cumin seeds/Jeera – 1/2 tsp Cashews or melon seeds - few ( I used 3 cashews) Turmeric powder – 1/4 tsp Red chilli powder - 1 tsp ( Add more for spicy gravy) Dhania powder - 2 tsp Cumin powder/Jeera powder – 1/2 tsp Kitchen king masala powder - 1 tsp ( I used Kwality brand) Boiled Milk - 1/4 cup Salt & water - as needed

METHOD

Cut paneer into cubes.Chop tomato, slice onions. Boil 2 cups of water till water starts to roll boil.Add the paneer cubes. Take fenugreek leaves ( methi leaves) & wash it thrice to remove the dust. Heat 1 tbsp oil in a kadai. Crackle cumin seeds. Saute onion till transparent. Add ginger pieces,cashews. Then saute tomato till mushy adding some salt. Let the mixture cool down. Grind to a smooth paste adding required water.  Heat 1 cup of water & add 1/2 tsp sugar and the washed leaves. Boil for few minutes till the leaves cook well. Cook till all the water drains out. For variation, you can saute the leaves in oil instead of blanching to reduce the bitterness.Also you can grind the cooked leaves to a paste and add to the gravy. This gives green colored base to the gravy. Heat 1 tbsp oil in the kadai. Saute the tomato-onion paste, 1/4 cup of water, turmeric powder, red chilli powder, dhania powder, kitchen king masala powder, required salt. Mix well till oil starts to ooze out. To this add the blanched methi leaves and some water, mix well and let it boil.Check for taste and add more salt, spice powders if needed. Add the paneer cubes, boiled milk and let the gravy boil for a minute. Check the consistency and switch off the flame. Add fresh cream if you like. Mix well and serve hot with roti/Pulao/Naan. Enjoy ! Don't forget to check out my other paneer recipes in THIS LINK

Enjoy restaurant style Paneer methi chaman recipe with roti/naan !!

 

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Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Field beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.
Check out my Hitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.

Avarekalu sagu recipe

How to make avarekalu sagu/Kurma for chapathi,poori

Cuisine: Indian

Category: Side dish for chapathi/poori

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Avarekalu / field beans - 1 cup Big onion – 1 no Tomato – 1 no Potato – 1 no Mint + coriander leaves – 1 tbsp Sugar – a pinch Water & salt - as needed To grind Grated coconut - 1/4 cup Khus khus - 1 tsp ( optional) Big onion – 1/2 no  Garlic cloves – 4 nos ( small) Dhania/coriander seeds - 1 tsp Green chillies - 3-4 nos Cardamom - 1 no Cloves – 3 nos Cinnamon - 2 inch piece Dalia/Pottukadalai/fried gram dal – 1/2 tbsp To temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Curry leaves - few

METHOD

Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste. Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy. Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi. Enjoy !

Note

Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too. Add 1/4 tsp of garam masala powder at the end for more flavor. Adding mint+coriander leaves is optional. Sprinkle some lemon juice at the end if needed

Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!

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Saravana Bhavan Kurma Recipe-Hotel Vegetable Kurma For Parota,Roti

Any South Indian would love to try a recipe if its titled as “Saravana Bhavan Hotel Style”.I am no exception to this.Even though I have tasted Saravana Bhavan Food in Chennai only before marriage,I love try all the recipes of it that I come across in my fellow bloggers blog.Recently I saw this Saravana bhavan hotel Mixed Vegetable Kurma Recipe in Amudha’s blog.I tried it for Sendhil’s lunch box to pack with roti by following an easy one pot method.It smelt and tasted very similar to most of the hotel style kurma.I loved it very much.I packed this kurma and soft Chapathi for his lunch box & I had it with some store bought frozen parota for my breakfast.It tasted great for both.So you can make this kuruma as a side dish for roti and parotta as well.If you don’t have all the vegetables in hand,just try adding potato,peas and make it as potato kurma.Kids would love this combo.So try this recipe and don’t forget to smell your hands after you finish eating this kurma.It would be awesome !! Ok,lets see how to make this most popular,super flavorful Saravana Bhavan Hotel Style Mixed Vegetable Kurma.

Saravana Bhavan Hotel Veg Kurma

Saravana bhavan hotel style mixed vegetable kurma recipe for Chapathi/Roti and Parota

Cuisine: Indian

Category: Side dish for roti

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Mixed vegetables - 1 cup ( 1 carrot,5 beans,a handful of peas,1 potato) Bayleaf - 1 no Black stone flower/Kalpasi - 1 no Cumin seed/Jeera - 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) G&G paste - 1/2 tsp Red chilli powder - 1/2 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Kasoori methi – a pinch Salt & water - as needed Cooking oil + ghee – 3 tbsp To grind Grated coconut - 1/3 cup Green chillies - 2 nos Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

METHOD

Wash and chop the vegetables finely.Chop the onion and tomato.Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee.Saute the bayleaf and black stone flower/Kalpasi.Add cumin seeds,onions , gg paste and saute till it turns transparent n raw smell goes off.Add mint leaves.Then add the tomato pieces and saute until mushy.Add the ground coconut paste,turmeric powder,red chilli powder and Garam masala powder.Add the required salt and saute well till the raw smell of masala vanishes.Do in medium flame. Lastly add the finely chopped vegetables and peas.Mix well and add a 1.5cups of water. Mix well and add a pinch of kasoori methi and curd.Mix well and pressure cook in low flame for just one whistle.Sarvana bhavan style mixed vegetable kurma is ready to serve !! Enjoy with chapathi or parota.It tasted great with dosa too! NB: As per the actual recipe,vegetables has to be cooked before adding the masala.But I made everything in one shot.Still the taste was good.

Note

Grinding part is the highlight of this kurma.So please don’t omit any ingredient from it.No worries if you don’t add khus khus.But the remaining are must. I did not add mint leaves as I din’t have it.Don’t forget to add it if u have them.It adds a nice flavor to this kurma. Adjust the quantity of chillies and red chilli powder based on your taste. I used fresh green peas here.If you are using dried peas,soak it overnight in required water.

Try this yummy Mixed vegetable kurma for roti/Parota.Take the credits from your family members and enjoy !!

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White Paneer Korma Recipe-Paneer kurma-Paneer Recipes

Recently I heard about Saravana bhavan white vegetable kurma from a reader and got a request to post it.I am yet to try that recipe.Today i made this white kuruma using paneer after seeing the recipe in a cookbook by Deepa sekar.She had given the title as”Paneer Pasanda” but i guess paneer pasanda recipe is different.This gravy is very much related with Shahi paneer masala.So I named it as “Paneer white korma” after seeing its color.This gravy is of pucca North Indian style and not related to South Indian kurma in any ways.There is neither tomato nor coconut used in this recipe.Boiled,cooked onions with milk makes the base for this gravy.So this korma has got a mild sweet taste which i loved it the most.Basically i like the combination of sweet and spice taste in gravies.So i loved this gravy to the core and i licked the kadai thoroughly before washing.This white kurma(vellai kurma) tastes the best with chapathi/Roti & Naan but not with rice.I packed it for Sendhil’s lunch box today and waiting for his feedback.Friends,if u like mildly sweetish gravies,do try this recipe.I am sure kids would enjoy this with chapathi.
Check out my restaurant style Paneer butter masala , Palak paneer recipe , Kadai paneer

Paneer white kurma recipe

White paneer korma recipe

Cuisine: Indian

Category: Gravies

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Paneer - 1/2 cup Garam masala powder - 1/4 tsp Kasoori methi - 1/4 tsp Salt & water - as needed Milk - 2 cups Corn flour or rice flour - 1 tsp Sugar – 1 tsp To grind Big onion - 2 nos ( Cook in water) Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Green chillies - 3 nos Cashew nuts - 3 nos Ginger - 1.5 inch piece Garlic cloves - 4 nos To saute in oil Ghee – 1/2 tbsp Cooking oil – 1.5 tbsp Cumin seeds/Jeera – 1/2 tsp

METHOD

Chop the paneer into cubes or thin strips as i did.Keep it in hot water till use.This helps to keep the paneer stay soft until use.Slice onions and cook them in 1 cup of water. Drain the excess water and grind onions along with cinnamon,cloves,cardamom,green chillies,ginger,garlic,cashews using 1/2 cup of milk.Set aside. Heat oil + ghee in a kadai and splutter cumin seeds. Add the ground onion paste and cook in very low flame.Add salt and saute till raw smell goes off.Add 1 tsp of sugar.Mix well. Mix 1tsp of corn flour to the remaining 1.5 cups of milk and add it to the gravy.Boil well for few minutes till the gravy thickens a bit.Lastly add the paneer strips,crushed kasoori methi and garam masala powder.Mix well.Give a quick boil and switch off the flame. This gravy thickens as time proceeds.So adjust its consistency by adding milk and check for salt.Enjoy with chapathi !

Note

For variations u can add 1 tsp of red chilli powder and 1/2 tsp of dhania powder instead of green chillies. But the color of gravy turns orange’ish like paneer butter masala. Adjust the quantity of milk based on need.Kasoori methi gives a restaurant touch.So never skip it.

Check out my restaurant style Paneer butter masala , Palak paneer recipe , Kadai paneer

Enjoy this yummy paneer gravy with chapathi or naan.Tastes rich and creamy !

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Phool Makhana Curry Recipe|Lotus Seeds Gravy With Paneer

I came to know about Phool Makhani(Puffed Lotus Seeds/Fox nut in English)recently through my blogger friends.As soon as i came to know about them,i looked for its health benefits and amazed at it.I have listed them below.Please have a look so that you can have it whole heartedly without any fear.I used to have Lotus stem fryums( Thamarai thandu vathal in Tamil)buying from Home foods,Salem when i was pregnant as my Doctor suggested me to eat them as it is very rich in calcium.Similarly the nutrition facts of Phool makhana makes you buy them immediately.I bought it from Metro,Kanakapura road.I guess u can find them in Nilgiris too.You can prepare recipes like Roasted masala phool makhani,makhana kheer,gravy,curry,pulao and much more.Very soon i will share makhana kheer.
Coming to today’s recipe,last week i got a mail form BigBasket.com asking me to do a guest post.I generally don’t accept any promotional posts.So i was in hesitation.When i told about this offer to my friend Shalini,she suggested me to do it as she buy groceries and Vegetables from Bigbasket regularly and she gave a very good feedback about them.So i accepted to make a post.They immediately sent me this phool makhani,paneer gravy recipe.I made some changes in the original recipe and made it for Sendhil’s lunch box as a side dish for Roti/Chapathi.I too had the same for lunch.It was very nice,flavorful and kadai licking good.It tastes very similar to Paneer butter masala.Addition of phool makhana made it more healthy.Try this Yummy North Indian Gravy with lotus seeds.You will love it for sure
Check out my other paneer recipes HERE

Health benefits of phool Makhana

Source: http://manjumakhana.com/ & http://shilpsnutrilife.blogspot.in/

1. Makhana helps in cardiac protection,regulates blood pressure and relieves numbness and pains in joints.
2. It prevents premature aging,arthritis.
3. It is rich in calcium,protein when compared with other nuts.Popped makhana contains almost 12% of protein
4. It benefits kidney,spleen and heart.
5. Makhana is very useful for women during and post pregnancy period.
6. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.It is good for impotency too.

Phool Makhana,Paneer Gravy Recipe

Yummy North Indian style gravy recipe using phool makhana and paneer - An awesome side dish for roti

Cuisine: Indian

Category: Gravies

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Phool makhana/Lotus seeds/Fox nuts- 1/2 cup Paneer - 50 gms ( 1/2 cup) To saute n grind Cooking oil + ghee - 2 tbsp + 2 tsp Cardamom – 1 no Ripe tomato - 4 nos Big onion- 2 nos Green chilli - 1 no ( long) Ginger garlic paste - 1/2 tsp Turmeric powder - 1/8 tsp Red chilli powder - 1/2 tsp( Use 1 tsp for more spice taste) Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Sugar – 1/2 tsp Cashew nuts - 6 nos Water – as needed To add at the end Fresh cream - 2 tbsp ( optional) Kasoori methi - 1/4 tsp ( crushed) Boiled milk - 1/4 cup Coriander leaves - few ( to garnish) Lemon juice – few drops (optional)

METHOD

Heat 1 tsp of ghee in a kadai.Roast the makhana for 3-4 minutes and set aside.Boil water in a bowl and add the chopped paneer cubes.Let it soak in hot water till use.This helps u get soft paneer pieces.Chop onions,tomatoes and slit chilli.Keep aside. Heat  1 tbsp oil+1 tsp ghee in a kadai and add cardamom.Saute onions,ginger-garlic paste till its raw smell vanishes.Now add the green chilli and saute for a second.Add tomato pieces.Saute till mushy adding required salt. Add red chill powder,dhania powder & garam masala powder.Saute them in medium flame.Switch off the flame & add cashew nuts.Let it cool.Grind this mixture to a smooth paste adding water. Heat 1 tbsp of oil & splutter cumin seeds,add this paste.Saute well till oil separates.Add a cup of water and boil for few minutes.It splutters,be careful. Lastly add the roasted makhana,paneer pieces.Add milk,sugar,mix well and switch off the flame.Add crushed kasoori methi & fresh cream at the end.Remove and garnish with coriander leaves.Adjust the consistency of gravy by adding more milk or water as it thickens after cooling down. Serve & Enjoy with roti/chapathi !

Note

For variations,u can saute the tomatoes and make this gravy instead of grinding a paste. Use either makhana or paneer in this gravy.

Enjoy this healthy,tasty phool makhana gravy with roti.Tastes so good !

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