Spoon Fork And Food

RESTAURANT STYLE PANEER BUTTER MASALA WITH MOTHER BASE GRAVY

Course

main course

Cuisine

indian

Prep Time

20 minutes

Cook Time

30 minutes

Servings

portion

Ingredients

Mother Base Gravy

Paneer Butter Masala

Course

main course

Cuisine

indian

Prep Time

20 minutes

Cook Time

30 minutes

Servings

portion

Ingredients

Mother Base Gravy

Paneer Butter Masala

Instructions

Mother Base Gravy :

In a non stick pan add oil, add cardamom, cloves & cinnamon sautxe9 for a minute add chopped onions , sautxe9 till golden brown.
Add ginger garlic paste , sautxe9 till the raw smell goes then add tomato paste , cook in slow flame and keep stirring to avoid burning, (this step is very important).
Add cashew & melon paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder and dry fenugreek and red color and cook for another few minutes and the base gravy is ready.
Cool the gravy and make portions and store in air tight containers, label them and freeze.

Paneer Butter Masala :

Heat butter in a wok and fry the paneer cubes and keep aside.
In the remaining butter (add more if required) add bay leaf and 4-5 tbsp of mother base gravy and saute for a while. Now add slit green chilies, dry and crushed kasuri methi and 1 tbsp of cream.
Stir and saute for another 4-6 minutes or till butter starts leaving from sides.
Add water or milk to the gravy as per your required consistency. Try to keep it thick.
Adjust salt and allo it to cook for 5 mins in low flames with lid closed.
Add fried paneer cubes and garnish with chopped coriander and a swirl of cream.
Serve hot with garlic butter naan.

Recipe Notes

If you liked the mother base gravy recipe and the paneer butter masala recipe , then drop in your feedback in comments below.

Thanks for stopping by!

Love : Shaheen