Paneer Butter Masala Restaurant style | बिलकुल होटल जैसा पनीर बटर मसाला | Chef Ranveer Brar

Summary by Krater

Chef Ranveer Brar demonstrates how to make authentic restaurant-style Paneer Butter Masala, detailing every step from prepping the tomato-onion-cashew base to blending, straining, and finishing with butter, cream, and kasuri methi.

From the video

Answers: How do you make authentic restaurant-style Paneer Butter Masala at home?

• Paneer Butter Masala recipe
• Tomato cashew gravy base
• Indian curry making techniques
• Straining gravy for smooth texture
• Balancing sweet sour and spicy flavors

Ingredients

• 200 gm paneer
• butter
• 6 medium tomatoes
• 2 medium onions
• 1 green chilli
• 2 dry Kashmiri red chillies
• 18 cashew nuts
• 1 inch ginger
• 3 cloves garlic
• 1 heaped tsp degid red chilli powder
• 1 heaped tsp coriander powder
• 1/4 tsp turmeric powder
• 3 tbsp curd
• 3 tbsp ghee
• 1 bay leaf
• 2 green cardamom
• 3 clove
• 1 1/2 cup water
• 2 drops kewra water
• salt
• 1/2 tsp degid red chilli powder
• 2 tbsp butter
• 1 tbsp dried fenugreek leaves
• 4 tbsp butter
• 1 medium tomato, chopped

What it concludes

• Paneer Butter Masala and Chicken Tikka Masala represent Indian food outside of India.
• The secret to a great Paneer Butter Masala gravy is properly sweating onions with spices before adding tomatoes, rather than just boiling them.
• Straining the blended tomato, onion, and cashew gravy through a sieve is essential for achieving restaurant-quality silkiness and texture.
• Adding two drops of diluted kewra water to the gravy enhances the aroma of whole spices without overpowering the dish.