Paneer Butter Masala

Paneer butter masala is one of the popular Indian vegetarian dish and loved by all. This rich and creamy dish is made with Paneer, creamy tomato gravy and spices.This recipe goes very well with jeera rice, naan, kulcha or paratha. Its an all time favorite dish for kids and easy to make. Make your special day more special through this dish.

Paneer Butter Masala

Print Recipe

• CourseEntrée
• CuisineIndian

Servings	Prep Time
4	10-12 minutes

Cook Time

35 minutes

Servings Prep Time 4 10-12 minutes

Cook Time 35 minutes

Paneer Butter Masala Print Recipe CourseEntrée CuisineIndian Servings Prep Time 4 10-12 minutes Cook Time 35 minutes Servings Prep Time 4 10-12 minutes Cook Time 35 minutes

Ingredients

Gravy for paneer butter masala

• 250g Paneer
• 3 tbsp Oil
• 3+1 tbsp Cooking butter
• 1 Bay leaves
• 1/2 tsp Cumin Seeds
• 1 Red chili
• 1 Onion fine chopped
• Salt to taste
• 1 tbsp Ginger paste
• 1+1/2 tbsp Garlic paste
• 1/2 tsp Turmeric powder
• 7 medium Tomatoes chopped
• 1 tsp Coriander and Cumin powder each
• 1 tbsp Paneer butter masala powder store bought
• 2 tsp Garam masala powder
• 3 tsp Kashmiri red chili
• 60g Cashew nuts soaked into hot water
• 1 tbsp Kasoori Methi
• 1-1/2 tbsp Honey or sugar
• 1/3 cup Fresh Cream
• 5-6 drops Red food color optional

Whole Spices

• 2 florets Javitri (Mace)
• 4 Green cardamoms
• 1-1/2'' Cinnamon Stick
• 4-5 Cloves

Instructions

1. Ingredients for paneer butter masala. Cut the tomatoes, onion and keep it aside. Soak the cashew nuts into hot water for 10 minutes.

   
2. Heat oil in deep pan/kadai, once it gets hot add bay leaves and 1/2 tsp cumin seeds. Add 3 tbs butter into the oil, once cumin seeds starts crackling. Add all whole garam masala (green cardamom, javitri, red chili, cinnamon stick, cloves) and saute it for 1/2 min. Add onion and ginger- garlic paste and saute till golden color at medium heat.

   
3. Add chopped tomatoes, turmeric powder, Kashmiri red chili, soaked cashew nuts and salt. Saute for 6-7 minutes till tomato gets mushy. Once tomato gets mushy turn off the heat. Let it cool down and grind it to make a fine paste. Pour in a separate bowl.

   
4. In a same kadhi, add 1 tbsp butter and 1/2 tbsp garlic and saute till slightly golden color.

   
5. Sieve the ground mixture into sauteed garlic using a strainer into kadhi.

   
6. Add coriander, cumins powder and paneer butter masala into gravy. Cook for 10-12 minutes at medium heat. Stir continuously.

   
7. Meanwhile, If you want to roast paneer, roast the paneer with little oil or butter at medium heat till golden brown color from all sides. Immediately, add paneer into gravy and cook it for 5 more minutes.

   
8. Add 1/2 cup water, (check the gravy consistency it should be of medium consistency) garam masala, food color (optional) and honey or sugar into gravy, mix it well and cook for 5 minutes.

   
9. Add kasoori methi, let it cook for another 5 minutes.

   
10. At last, add fresh cream and let it cook for 1 min. Turn off the heat and keep it covered.

    
11. Paneer butter masala is ready to be served.

    
12. Enjoy with hot with jeera rice, butter naan, kulcha or paratha.

    

Recipe Notes

1. This recipe can be made without onion and garlic. Follow the same processor just skip the onion and garlic.
2. Keep roasted paneer into hot water to avoid dryness of paneer.

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