Perfect Paneer - How to Paneer at Home - Use Milk Stock ( Whey) for Paneer Butter Masala | Vahchef - VahRehVah

How To Make Paneer at Home & Paneer Butter Masala Gravy Restaurant Style
INGREDIENTS:

Milk - 1 lit.
Lime juice - 1 tsp
Brown vinegar - 1 tsp
red chillies - 7 nos.
Bay leaf - 1no.
Cinnamon - 2 nos.
black cardamom - 2 nos.
Cloves - 4nos.
cashew nut - 1nos.
Onions - 2 nos.
Ginger garlic paste - 1 tsp
Turmeric powder - ½ tsp
Tomatoes - 2 nos.
Paneer (pieces) - 500gms
Butter - 5 cubs
coriander powder - 1 tsp
cumin powder - 1 tsp
Water - As required
DIRECTIONS:
Take milk to a heavy bottom pan, and boiled up on a low flame.

After a short while, it becomes a thick mass and will begin to leave the sides of the pan.

Then add lime juice, 2 tsp brown vinegar, Stir until it curdles and add cold water. Pour the muslin cloth and drain the water. Paneer is ready.
Heat oil in a pan, add bay leaf, cinnamon, black cardamom, cloves, red chilies, cashew nut fry it and add onions, salt slightly brown in color.

Then add ginger garlic paste, turmeric powder, tomatoes, paneer water cook it and cool it drain the gravy. Grind into mixture fine paste. Paneer cut into small pieces.

Heat butter in a pan, add coriander powder, cumin powder, gravy paste, water cook it for slow flame when moisture oozes out the gravy.

Now add, Paneer pieces, seasoning salt cook it for 4-5 minutes on slow flame. Then switch off the flame.

Tasty recipe Paneer Butter Masala Gravy ready to serve with Nan.

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