हॉटेल स्टाईल पनीर माखनवाला | पनीर मखनी | Butter Panir Masala | Paneer Makhanwala | MadhurasRecipe

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Paneer makhanwala is a very popular north Indian recipe. We are making this recipe today same as restaurant style. It tastes just awesome and has smooth and silky texture. This is a very easy and simple recipe. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 6 Tomatoes
• 1/2” chopped Ginger
• 10~12 cashew nuts
• 4~5 chopped Garlic cloves
• 4~5 tsp Butter
• 1 tsp Kitchen king masala
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• Red chili powder
• Sugar
• Salt to taste
• 1/2 cup hot Water
• 250 grams Paneer
• 1 tsp Kasuri Methi
• 1 tsp Cream
• Butter

Method:
• Wash and chop tomatoes into big chunks.
• Transfer them into cooker.
• Add ginger, cashew nuts, garlic and close the lid.
• No need to add water as tomato has lot of moisture.
• Cook on medium heat until 1 whistle.
• Let the cooker cool down completely.
• Transfer everything into a blender jar and blend it into smooth puree.
• Heat up a pan on medium heat and add butter.
• Strain the puree into the pan. So that gravy gets nice texture.
• Mix well with butter and cook the puree for about 6-7 minutes.
• Add kitchen king masala, cumin powder, coriander powder, red chili powder and mix well.
• Cook the gravy for another 6-7 minutes.
• When masale begin to release oil add sugar to balance sourness of tomato.
• Add salt and mix well.
• Add hot water to adjust the consistency and mix well.
• Add paneer and mix well.
• Cook for just about 4-5 minutes.
• Don’t cook longer or paneer will lose its soft texture and become chewy.
• Crush kasuri methi between your palms and add.
• Add cream and mix well.
• You can beat the homemade malai well and use it.
• Paneer makhanwala is all ready.
• You can add a little more butter to make it richer and mix well.
• You can serve this with naan, roti, fulka or plane paratha.

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