Unlock the Secret: Tandoori Paneer Butter Masala – A Dhaba Style Delight at Home!
Dive deep into the flavors of Indian cuisine with our “Unlock the Secret: Tandoori Paneer Butter Masala – A Dhaba Style Delight at Home!” This video guide reveals the art of crafting the most divine Paneer Butter Masala with a Tandoori twist, elevating this classic dish to unprecedented levels of flavor and richness.
Learn the art of marinating paneer to perfection, enveloping it in an explosion of tastes, before simmering it in a quintessentially Indian, yet innovatively Tandoori, rich and creamy tomato sauce. Our easy-to-follow guide ensures that even complete beginners can create a restaurant-quality Paneer Butter Masala right in their kitchen.
From the initial marination to the final garnishing touch, we cover every detail, including the unique ‘Dungar method’ for infusing your Paneer Butter Masala with an irresistible smoky flavour.
This video is set to transform your culinary skills, whether you’re a seasoned chef or just starting out, and tantalize your taste buds like never before.
Embark on this flavorful quest with us, and don’t miss out on more culinary discoveries by subscribing. Your search for the perfect Paneer Butter Masala concludes right here!
Tandoor style Paneer Butter Masala
Ingredients
Marination
- 400 g paneer cubed
- 0,5 tsp garam masala
- 0.5 tsp turmeric powder
- 0.5 tsp Kashmiri red chili powder
- 1 tsp ginger-garlic paste
Sauce
- 1 kg tomatoes cut into parts
- 50 g butter
- 1 tbsp ghee
- 1 pcs cinnamon stick 4-5 cm
- 1 pcs bay leaf
- 4 pcs cardamon
- 5 pcs cloves
- 10-12 pcs cashew nuts
- 1 pcs green chilli
- 3 pcs sugar cubes
- 0,5 cup heavy cream
Infusion/Garnish
- 1 pcs pcs charcoal/briquette
- 1 tbsp oil
- 1 tsp Fenugreek leaves Kasuri Methi
- 1 tsp Garam Masala
Instructions
Marination
- Add the 400g of cubed paneer in a large bowl
- Add turmeric powder, Kashmiri red chili powder, garam masala and ginger-garlic paste.
- Gently mix until the paneer is well-coated with the spices. Let the paneer marinate for 15 minutes
Prepare the tomatoes
- Cut tomatoes into parts. Set aside for later use in the sauce.
Fry the paneer
- Heat a pan over medium flame and add ghee.
- Once the ghee has melted and is hot, add the marinated paneer cubes.
- turning the cubes occasionally, until all sides are golden brown for 3 minutes. Remove the fried paneer and set aside
Tomato Base
- Using the same pan, add half of the butter
- Add the whole spices (cardamon, Bay Leaf, Cinnamon, Cloves)
- Stir and let the flavours infuse in the melted butter for 1 minute.
- Add tomatoes pieces and cook 5 minutes. Stir occasionally
- Add cashew, green chilli, salt (optional - depending on your taste/diet) and stir for another minute.
- Turn off the heat and let the tomato sauce cool down
- Discard the bay leaf and In a blender mix the tomato base.
- Strain the blended sauce. Set aside
Tomato sauce
- Add the remaining butter in the same pan.
- Add the tomato base sauce and cook for 3 minutes
- Add the sugar and the fried paneer cubes. Simmer for 5 minutes
Infusion (Dungar method)
- Place 1 charcoal briquette on a separate flame and heat it until it turns grey
- Using tongs, carefully remove the heated briquette and place it on a piece of aluminum foil.
- Then take the foil with the briquette and position it over the sauce.
- Sprinkle oil over the briquette and immediately cover the pan with the lid for 20 seconds. Remove foil and briquette.
Garnish
- Garnish with crushed dried Fenugreek leaves and garam masala.
- Finish with chopped coriander on top
