Paneer Butter Masala Recipe
Paneer Butter Masala is made by cooking soft pieces of Paneer in a rich, creamy and aromatic gravy made of butter, onions & tomatoes.
Recipe Info
Nutrition
Calories: 317kcal | Carbohydrates: 11g | Protein: 15g | Fat: 25g
Video
Ingredients For Paneer Butter Masala Recipe
- 1 Large Onion
- 2 Large Tomatoes
- 250 Gram Paneer
- 4-5 Garlic Cloves
- 1 Inch Piece of Ginger
- 15-20 Cashew Nuts (Kaju)
- 1 Tablespoon Cream
- 1 Teaspoon Cumin Seeds (Jeera)
- 2-3 Green Cardamom (Hari Elaichi)
- 1 Inch Dalchini (Cinnamon Stick)
- 3-4 Laung (Cloves)
- 1 Bay Leaf (Tej Patta)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 2 Teaspoons Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Garam Masala
- 1 Teaspoon Salt or to taste
- 1 Teaspoon Sugar or 1 Teaspoon Honey, optional
- 1 Tablespoon Kasoori Methi (Dried Fenugreek Leaves)
- 2 Tablespoons Butter
Step By Step Instructions for Paneer Butter Masala Recipe
- Heat 1 tablespoon butter in a pan. Add cumin seeds and fry them on low heat till they start to splutter.1 Teaspoon Cumin Seeds (Jeera)
- Add green cardamom (choti elaichi), cinnamon (dalchini) and cloves (laung) to butter. Fry on low flame them for a minute.2-3 Green Cardamom (Hari Elaichi), 1 Inch Dalchini (Cinnamon Stick), 3-4 Laung (Cloves)
- Add chopped ginger and garlic cloves to the pan and cook for a minute.1 Inch Piece of Ginger, 4-5 Garlic Cloves
- Add chopped onions and fry them till they turn translucent. There is no need to brown the onions.1 Large Onion
- Add chopped tomatoes and cook them till they become soft.2 Large Tomatoes
- Add cashews to the mixture. If you want you can roast the cashews separately before adding them.15-20 Cashew Nuts (Kaju)
- Add 1 teaspoon salt along with 1 cup of water.
- Cover with a lid and cook for 15-20 minutes till the mixture becomes soft.
- Transfer the mixture to a blender or food processor and make a smooth fine paste. You can pass the paste through a sieve to remove the skin of the tomatoes and any other chunks.
- Again heat 1 tablespoon butter in a pan and add bay leaf (tej patta) and red chilli powder to it. Fry it for a few seconds. This will give a nice color to the gravy.1 Bay Leaf (Tej Patta), 1 Teaspoon Red Chilli Powder
- Add the onion tomato paste to the pan and mix it with the red chilli powder. Cook for a couple of minutes.
- Add garam masala, coriander powder (dhania powder) and turmeric powder (haldi) to the mixture.2 Teaspoons Coriander Powder (Dhaniya Powder), 1 Teaspoon Garam Masala, 1/2 Teaspoon Turmeric Powder (Haldi)
- Also add some sugar to the gravy. Adding sugar is optional but it gives a nice taste to the gravy. You can also replace sugar with honey.1 Teaspoon Sugar or 1 Teaspoon Honey, optional
- Now add cream to the gravy and mix everything well. The cream will give a richness to the gravy. If you want to skip it you can use a little bit of milk instead.1 Tablespoon Cream
- Sprinkle some crushed dry fenugreek leaves (kasuri methi). Finally add the paneer cubes and cook everything for 3-4 minutes. If you want you can fry the paneer cubes very slightly before adding them.1 Tablespoon Kasoori Methi (Dried Fenugreek Leaves)
- Paneer Butter Masala is ready. You can garnish it with chopped coriander, shredded paneer or a drizzle of cream. Serve it hot with any Indian bread like naan, missi roti, lachha paratha or with some rice preparation like jeera rice.
