Paneer Butter Masala???

Can someone please get me the "Paneer Butter Masala' recipe without tomato or puree? I tried lot many times from different web-sites. But never got the taste which I had in some particular restaurants in India.

Here is a recipe you can try.

Get your paneer cubes cut and slightly pan fried in butter. Reserve them.

For the gravy these are the ingredients

1 small onion superfine diced
2 tsp of freshly minced garlic
1/2 stick of ginger grated
1/4 cup of powdered cashews
1 tsp of whole cumin seeds
1 tsp of haldi
1 tsp of red chilli powder
2 tsp of paprika (this gives it a great color)
2 tsp of freshly roasted and ground corrainder and cumin powder
Handful of fresh methi finely chopped or use Kasuri methi. Powder it first.
Optional green chili chopped
1/4 cup of cream
salt to taste
oil (2-3tbsp)
some butter to finish
corrainder for garnish

In a pan add the oil and then add the whole cumin seeds. Next add onions and cook them until lightly brown. Next add the ginger, garlic and other dry spices along with the cashew powder and let it all toast for a few minutes on low. Next add the kasuri methi or fresh methi and cream and a tiny bit of water to thin the gravy a bit. Slowly add the paneer and let it simmer for a 15 minutes covered. Finish with a dollop of butter which will instantly melt and add extra richness and some freshly chopped corrainder.

Hello..
Here sweety :

Paneer Butter Masala Ingredients Paneer - 20 cubes
Tomatoes - 1/2 kg (puree)
Onions - 7 medium size
Garam Masala - 1 tsp
Chilli powder - 2 tsp
Ginger-Garlic paste - 3 to 4 tsp
Coriander Leaves - 1/2 bunch
Dhaniya Powder - 2 tsp
Cream - 1/2 cup
Red Colour Powder - 1 tsp
Ghee - 3 to 4 tsp
Oil and Salt Method:

Fry paneer in ghee until it becomes golden brown and dip the paneer cubes in hot water immediately so that they will be soft. Fry onions in oil till golden brown and add the chilli powder, garam masala and ginger garlic paste. Put the dhaniya powder in the gravy two times in the ratio 1:1 Now add the tomato puree to the gravy and allow it to boil. Now add the paneer cubes to the masala, sprinkle the food colour and allow it to boil for 5 more mins.
1. Add the coriander leaves after switching the gas and decorate it with fresh cream.

Happy cooking!!!

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Paneer Butter Masala
Ingredients Paneer - 200 gms
Tomatoes (ripe) - 500 gms
Onions (medium) - 2
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cashew paste - 2 tbsp
Garam masala powder - 2 tsp
Butter - 4 tbsp
Kasuri methi - tsp
Fresh Cream - 75 ml Method 1. Boil tomatoes, de-skin and puree. 2. Chop half an onion and boil the rest for 10 minutes before making a paste. 3. Cut the paneer into rectangles or squares. 4. Heat 3 tbsp of butter in a pan, add chopped onions and saut till brown. 5. Add onion paste, ginger and garlic paste. Saute for 3 minutes. Add Cashew paste. 6. Add garam masala powder and stir well. 7. Add tomato puree, crushed kasuri methi and salt. Stir. 8. Add cut paneer and simmer for 3 minutes. 9. Remove from fire, stir in remaining butter and fresh cream leaving a little aside for garnishing. 10. Garnish with fresh cream and coriander leaves. Note: Add water if you want a thinner gravy. Chicken makhanwala and vegetable makhanwala can be made using the same recipe. Substitute paneer with chicken tikka or boiled vegetables.

If you want a richer gravy, add 50 gms of grated, unsweetened khoya.

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Ingredients:

Oil - 1 small cup
Bay leaf - 1 no.
Dry red chilli - 2-3
Jeera - 1 tsp.
Dhania (full seeds) - few
Cloves - 2-3 nos.
Cardamom - 1 piece
Black cardamom - 1 piece
Cooking butter - 250 gms.
Medium size onions - 3-4
Medium size tomatoes - 5-6
Paneer - 200 gms.
Cottage cheese - 250 gms.
Green chillies - 2-3
Salt - 3 small levelled spoons
Red chilli powder - 1 small spoon
Garam masala - 1 small spoon
Turmeric powder - spoon
Tomato puree - 100 gms.
Jeera powder - 1 spoon
Green coriander - bunch
Ginger, garlic paste - 1 spoon

Method:

Make a paste of onions. Grind separately tomatoes and green chillies. Take oil in a pan and add the onion paste to it. Add three spoons of salt. Stir till it is golden brown. Keep it aside. Cut the paneer into small cubes and fry them to a golden colour. Take a pan and add cooking butter to it. Add jeera, red chilli, dhania seeds, bay leaf, cardamom and cloves to it. Now add the onion paste with tomato paste and ginger, garlic paste. Fry till the butter comes on top of the gravy. Add the paneer and cottage cheese and mix well. Keep stirring for a few minutes. All the excess water will evaporate and butter will float on top of the dish. Add jeera powder and garnish the dish with coriander leaves.

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I hope i helped you

Priya

Pradarshak

Please post it here if you want to know a recipe :

https://www.indiaforums.com/forum/khana-khazana/277937/ask-your-recipe

Priya

Okay, Priya got your message. Thanks Brickyard too. Thank you so much for all your responses. I will surely try each one of yours.