Paneer butter masala recipe, how to make paneer makhani

Paneer butter masala recipe is a tasty butter flavoured tomato gravy with added paneer cubes. This is the most famous recipe from north indian cusine and traditional recipe of Punjab. It is very easy to prepare.

I am using onions in this recipe, you can skip onions and you can use only tomato and cashew paste to make gravy if you want. If you are diet conscious then you can reduce or skip cashews. Paneer  butter masala goes well with phulkas, roti, rice, jeera rice or veg pulav etc.

You can also try my other recipes,

aloo matar curry(potato green peas curry),

lauki curry with green chilli paste (spicy bottle gourd curry),

capsicum stir fry with peanut powder,

drumstick rasam and more veg recipes.

You can also check my non veg recipes,

butter chicken recipe,

mutton curry,

fish curry,

Kolhapuri chicken and different biryani recipes

 

Paneer butter masala recipe
Paneer butter masala recipe

Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment requiredSaute’ Curry Pan

Author: Silpa

Ingredients:

  1. Paneer: 250 gms, cubes
  2. Onions : 2, finely chopped
  3. Tomato: 5, chopped
  4. Ginger garlic paste: half table spoon
  5. Garam masala powder: 1.5 table spoon (I am using Everest Garam Masala Powder )
  6. Red chilli powder: 1 table spoon
  7. Corainder powder: half table spoon
  8. Turmeric powder: half table spoon
  9. Salt : as required
  10. Cashews: 10, soaked
  11. Cinnamon stick: 1 number
  12. Star anise: 1
  13. Bay leaf: 1
  14. Cardamom: 2
  15. Kasuri methi: 1/4th table spoon
  16. Cream: 2 table spoons (I am using Amul Fresh Cream )

Procedure:

  1. Heat three table spoons of butter and one table spoon of oil in a heavy bottomed pan. Then add cinnamon stick, star anise, bay leaf and cardmom. Saute for a while.
  2. Add onions, ginger garlic paste and salt, saute till onions  translucent to golden brown.
  3. Meanwhile in a mixture grinder add cashews and one table spoon of water, make a smooth paste. Now add chopped tomato pieces into the cashew paste mixture jar and make smooth paste. Add this tomato cashew paste into cooked onions.
  4. Cook till oil separates (atleast 10 minutes on medium to low flame). Stir in-between because cashew paste will stick to the pan.
  5. Once the tomato cashew paste is completely done, add turmeric and remaining spice powders. Saute for 2 minutes. Add kasuri methi and stir niecly.
  6. Now add 1 cup of water and paneer cubes, bring it to boil. Now adjust salt and reduce the flame to low. Add 1/4th table spoon of sugar or pinch of Tomato ketchup(optional). Cook on low flame till desired gravy consistency appears.
  7. Finally whisk the cream and mix gently to the curry and switch off the stove.

Delicious paneer butter masala recipe is ready to serve. Garnish with coriander leaves.

Additioal tip:
  • Garnish with cream before serve.

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Paneer butter masala recipe, how to make paneer makhani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Paneer: 250 gms, cubes
  • Onions : 2, finely chopped
  • Tomato: 5, chopped
  • Ginger garlic paste: half table spoon
  • Garam masala powder: 1.5 table spoon (I am using Everest Garam Masala Powder )
  • Red chilli powder: 1 table spoon
  • Corainder powder: half table spoon
  • Turmeric powder: half table spoon
  • Salt : as required
  • Cashews: 10, soaked
  • Cinnamon stick: 1 number
  • Star anise: 1
  • Bay leaf: 1
  • Cardamom: 2
  • Kasuri methi: ¼th table spoon
  • Cream: 2 table spoons (I am using Amul Fresh Cream )
Instructions
  1. Heat three table spoons of butter and one table spoon of oil in a heavy bottomed pan. Then add cinnamon stick, star anise, bay leaf and cardmom. Saute for a while.
  2. Add onions, ginger garlic paste and salt, saute till onions  translucent to golden brown.
  3. Meanwhile in a mixture grinder add cashews and one table spoon of water, make a smooth paste. Now add chopped tomato pieces into the cashew paste mixture jar and make smooth paste. Add this tomato cashew paste into cooked onions.
  4. Cook till oil separates (atleast 10 minutes on medium to low flame). Stir in-between because cashew paste will stick to the pan.
  5. Once the tomato cashew paste is completely done, add turmeric and remaining spice powders. Saute for 2 minutes. Add kasuri methi and stir niecly.
  6. Now add 1 cup of water and paneer cubes, bring it to boil. Now adjust salt and reduce the flame to low. Add ¼th table spoon of sugar or pinch of Tomato ketchup(optional). Cook on low flame till desired gravy consistency appears.
  7. Finally whisk the cream and mix gently to the curry and switch off the stove

 

 

Paneer butter masala recipe
Paneer butter masala recipe

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