Mutter Paneer Butter Masala

Mutter Paneer Butter Masala Video by Tarla Dalal

1. Paneer is the most commonly consumed source of protein for vegetarians. Due to it’s bland flavour and ability to absorb any flavour, it becomes a versatile ingredient. It is widely used in making a myriad of Punjabi subzis and becomes the topmost selling item in most Indian vegetarian restaurants. Like matar paneer butter masala recipe  | restaurant style mutter paneer butter masala | Punjabi paneer matar | then here are some more Paneer Recipes that you’ll love 
   • Paneer pasanda 
   • Paneer makhanwala 
   • Shahi paneer mutter

1. To make a smooth paste of matar paneer butter masala  | restaurant style mutter paneer butter masala | Punjabi paneer matar | take roughly chopped onions in a mixer jar
   
2. Add broken cashew nuts. Peanuts, almonds and pine nuts work particularly well as a substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. If you are allergic to nuts and seeds, silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy
   
3. Add 5 to 6 garlic cloves
   
4. Add 2 tsp of roughly chopped ginger
   
5. Ground everything together into a smooth paste and keep aside
   

1. To make paneer mutter butter masala, we will be using frozen green peas. To boil them transfer in a microwave-safe bowl with water and microwave on HIGH for ___ minutes. If using fresh green peas, string them, remove from the pods and use them. You can even boil the green peas directly on the stovetop in a saucepan
2. Also, we will be using fresh paneer for mutter paneer butter masala. Transfer the paneer block to a chopping board and chop into cubes.  Making paneer at home is very easy and requires only two ingredients – milk and acid. Here is a detailed recipe with step by step photos https://www.tarladalal.com/Paneer-39276r . You can also add store-bought fresh paneer from a local dairy or frozen paneer. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of frozen paneer
   

1. To prepare restaurant style matar paneer butter masala, heat the butter in a broad non-stick pan. Also, you can toss in a little oil to prevent the butter from burning
   
2. Once the butter is hot and melts, add the prepared paste
   
3. Cook on a medium flame for 1 to 2 minutes or until the raw aroma goes, while stirring occasionally
   
4. Add chili powder. Add as per the spice level you like. Also, if you want that vibrant red colour in paneer matar butter masala, add part Kashmiri red chilli powder along with chilli powder
   
5. Add cumin seeds powder
   
6. Add garam masala.
   
7. Add dried fenugreek leaves.  Always roast Kasuri methi lightly and crush it between your palms before adding to extract maximum flavour
   
8. Add ½ cup of water to prevent the masala from burning
   
9. Mix well and cook on a medium flame for 1 minute
   
10. Add tomato pulp
    
11. Add salt and mix well
    
12. Cook on a medium flame for 2 minutes, while stirring occasionally
    
13. Add honey. Honey can be replaced with sugar or jaggery,  the sweetness will balance the tang from tomatoes
    
14. Add milk. If you are vegan, make use of almond or coconut milk
    
15. Add fresh cream. It provides a rich and creamy texture to the Paneer Matar Makhani recipe
    
16. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
    
17. Add cornflour-water slurry to thicken matar paneer
    
18. Mix gently and cook on a medium flame for 1 minute, while stirring continuously
    
19. Add green peas. You can increase or decrease the quantity of green peas and paneer to get the desired texture.
    
20. Add paneer. Vegans can make use of tofu instead of paneer. If you like crunchy paneer then shallow fry the cubes before adding
    
21. Mix matar paneer butter masala  | restaurant style mutter paneer butter masala | Punjabi paneer matar | gently so the paneer cubes do not break and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our matar paneer is ready to serve!
    
22. Serve matar paneer butter masala  | restaurant style mutter paneer butter masala | Punjabi paneer matar | hot with naan or parathas