Paneer Butter Masala
Delicious and easy Paneer Butter Masala recipe. Step-by-step guide to making this restaurant-style dish at home. Paneer Butter Masala, also known as Butter Paneer
Ingredients
- 250 grams paneer cottage cheese, cut into cubes
For the gravy:
- 2 tomatoes large , chopped
- 1 onion large, chopped
- 1- tablespoon ginger garlic paste chopped
- 2 tablespoons cashew nuts
- 2 tablespoons butter
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon kasuri methi dried fenugreek leaves
- 2 tablespoon cream
- 1 tsp Salt to taste
- 3 tablespoon coriander leaves
Instructions
Preparing the Ingredients:
- Start by cutting the paneer into cubes or triangles. Keep it aside.
- Soak Cashews and whole kashmiri chilli . If you do not have whole chillies just soak cashews and add kashmiri chilli powder while adding spices.
- Blend the cashew and chilli paste. Keep it aside.
Making the gravy:
- In a pan heat 1 tablespoons of butter. Add cinnamon stick and mace. the chopped onions. Sauté them until the onions are translucent. Never brown the onions while making paneer butter masala recipe.
- Next, add the chopped tomatoes . Cook until the tomatoes become soft and mushy. This might take around 5-7 minutes. Stir occasionally to prevent sticking.
- Once the tomatoes are cooked, let the mixture cool slightly. Transfer it to a blender and blend until you get a smooth paste. For a smooth and creamy paneer butter masala, I recommend blending it well.
- Heat 1 tablespoon butter in a pan, add ginger garlic paste, saute for a minute. Now Return the blended paste to the pan. Add the red chili powder, turmeric powder, coriander powder, and garam masala or kitchen king masala. Mix well and cook the mixture for about 5 minutes on medium heat. Add a little water if the gravy is too thick. Adjust the consistency according to your preference.
- Add cashew and chilli paste and water. Cook the gravy for 5 minutes.
- Add paneer cubes/triangles to the gravy. Stir gently to coat the paneer with the gravy. Adjust salt if required.
Finishing touches:
- Add the cream to the pan and stir well. Cook for another 2-3 minutes on low heat. Crush the kasuri methi between your palms and add it to the gravy. This adds a wonderful aroma and flavor to the dish. Garnish with fresh coriander leaves.
Video
Notes
Serving Suggestions
Paneer Butter Masala pairs beautifully with Naan, Chapati, Jeera Rice steamed Rice I often serve it with a side of Cucumber Raita and a simple salad. The creamy texture of the gravy and the soft paneer make it a comforting and satisfying meal.Nutrition
Calories: 187kcalCarbohydrates: 9gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 646mgPotassium: 257mgFiber: 2gSugar: 4gVitamin A: 946IUVitamin C: 11mgCalcium: 106mgIron: 2mg
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