Have you ever sat wondering why restaurant food tastes different from home food. In fact i would say that most of the restaurants serve same curry for most of their dishes hence they all taste the same with little halka fulka difference. Its only the paneer butter masala that tastes different from the other curries.
In this post i shall be sharing the mother gravy recipe through which i made restaurant style Paneer Butter Masala. You can make this Mother Base Gravy in a large quantity, cool and zip lock it and store in the freezer for months. The Mother base gravy is a blessing to all those who lack time in kitchen due to their busy work schedules. If you have this mother gravy ready at home, you can make seven different delicious dishes in no time.
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
portion
|
- 100 gms Cashews
- 100 gms Melon Seeds
- 1 kg Onions Finely Chopped
- 4 tbsps Ginger Garlic Paste
- 5 tbsps Tomato Blanched & Pureed
- 1/2 cup Cooking Oil
- 5 Cardamom
- 5 Cloves
- 1 Inch Cinnamon
- 2 tbsps Chili Powder
- 1 tbsp Coriander Powder
- 1 tsp Fenugreek Kasuri Methi Dry /
- 1/2 tsp Cardamom Powder
- 1/4 tsp Orange / Red Food color
- 500 gms Paneer Cottage Cheese /
- 2 Bay Leaf
- 2 Chilies Green Slit
- 1/2 tsp Kasuri Methi
- 1/2 tsp Garam Masala
- 1 tsp Salt (adjustable)
- 4 tbsps Butter
- 2 tbsps Fresh Cream
- 1 tsp Coriander Chopped (optional)
Ingredients
Mother Base Gravy
Paneer Butter Masala
|
|
- 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.
- 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.
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
3 comments
Will try for sure. My kids love paneer butter masala and i liked the freezing part more . One query though , when i searched for melin seeds in bigbasket it’s showing two options. Watermelon or muskmelon. Which one should we use
Thanks Anupama. Yeah I remember how much Amulya loves Paneer butter masala. Just make the mother base gravy and u are sorted. Will soon share more version made using the mother base gravy.
Melon seeds can be either watermelon or musk melon. But what we use for the recipes are musk melon seeds which are easily available in any grocery store.