Скачать или смотреть The BEST Paneer Masala Recipe with Restaurant Style Paneer Gravy Recipe Secrets | Paneer Recipe

The BEST Paneer Masala Recipe with Restaurant Style Paneer Gravy Recipe Secrets | Paneer Recipe

The secrets to creating a restaurant style Paneer Masala gravy are revealed, from the perfect spice blend to the techniques that elevate the dish to a professional level. Learn how to create a rich and flavorful gravy that will impress even the most discerning palate.

Here's a detailed recipe for Restaurant Style Paneer Masala:

Ingredients:

For Paneer:
250 grams of paneer(cubed)
1 tablespoon cornstarch(optional, to fry paneer)
Salt (to taste)
1 tablespoon ghee or oil (for frying, optional)

For Gravy:
2 tablespoons ghee or oil
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1-2 green chilies, slit (optional)
2 medium tomatoes, pureed
1 tablespoon cashew nuts (soaked in warm water for 15 minutes)
1 teaspoon cumin seeds
1 bay leaf
1-2 cardamom pods
1-inch cinnamon stick
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder (adjust to taste)
½ teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
1 teaspoon sugar (optional, to balance the taste)
1 tablespoon kasuri methi (dried fenugreek leaves)
1 tablespoon cream (optional, for a rich texture)
Fresh cilantro for garnishing

Instructions:

Step 1: Fry Paneer (optional)
1. Fry the paneer: Heat a little ghee or oil in a pan and lightly fry the cubed paneer until golden brown on all sides. Remove from the pan and set aside. You can skip this step if you prefer soft paneer.

Step 2: Prepare Gravy
1. Heat ghee or oil in a large pan or kadai on medium heat.
2. Add cumin seeds and let them splutter.
3. Add bay leaf,cardamom pods, and cinnamon stick. Let them sauté for 10-20 seconds to release their fragrance.
4. Add the finely chopped onion and sauté until golden brown. This step is crucial for a rich, deep flavor.
5. Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
6. Add the pureed tomatoes and cook until the oil starts to separate from the masala. Stir occasionally to prevent burning.
7. Add the soaked cashew nuts and cook for 2-3 minutes. This will give the gravy a smooth and rich texture.
8. Add coriander powder, cumin powder, red chili powder, and turmeric powder. Mix well and cook for 2-3 minutes.
9. Add water (about ½ to 1 cup) to adjust the consistency of the gravy. Let it simmer for 5-7 minutes on low heat until the gravy thickens.

Step 3: Finalizing the Dish
1. Add garam masala, kasuri methi, and salt to the gravy. Stir well.
2. Gently add the fried paneer cubes to the gravy. Mix lightly so that the paneer doesn’t break.
3. Simmer the curry for 5 minutes, allowing the paneer to soak up the flavors.
4. If the gravy looks too thick, add a little more water or cream to adjust the consistency.
5. Finish with a drizzle of cream for richness and garnish with fresh cilantro.

Step 4: Serve
Serve the Restaurant-Style Paneer Masala hot with naan, roti, paratha, or steamed rice.

Enjoy the rich, creamy, and flavorful restaurant-style paneer masala!

Follow Me

YouTube -    / @apanirecipe  
Instagram -   / apanirecipe  
Facebook -   / apanirecipe  


If you like to watch my Cooking Recipes then SUBSCRIBE this channel
and also turn on the Bell Notification so that you can see my upcoming videos.

Thank You

#apanirecipe
#paneermasala
#paneermasalarecipe
#paneergravyrecipe