Paneer Butter Masala Recipe | How to Make Paneer Butter Masala
2:13 PM
Paneer Butter Masala is a very popular paneer dish from North India. It is very easy to prepare and a good choice for vegetarians who can relish this instead of yummy butter chicken. When making this recipe always use ripe and red tomatoes which will give a nice colour to the gravy. Also the addition of cashew nut paste and fresh cream gives a creamy consistency to this gravy.
Paneer Butter Masala
Ingredients:
Paneer - 200 gms, cubed
Onions 2, medium, grounded into paste
Tomatoes - 4-5, medium size, pureed
Green chillies - 1-2, slit
Ginger garlic paste - 1 tsp
Cardamom - 2
Cloves - 2
Bay leaf - 1
Kasuri methi - 1 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Cashew paste - 2 tbsp
Fresh cream - 1/4 cup
Salt - to taste
Water - 1.5 cups
Oil - 2 tbsp
Butter - 2 tbsp
Onions 2, medium, grounded into paste
Tomatoes - 4-5, medium size, pureed
Green chillies - 1-2, slit
Ginger garlic paste - 1 tsp
Cardamom - 2
Cloves - 2
Bay leaf - 1
Kasuri methi - 1 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Cashew paste - 2 tbsp
Fresh cream - 1/4 cup
Salt - to taste
Water - 1.5 cups
Oil - 2 tbsp
Butter - 2 tbsp
Method:
In a kadhai, heat oil and 1 tbsp of butter and add cardamom, cloves and bay leaf, Fry for 30 seconds
Add onion and ginger garlic paste and saute till onion turns golden brown in colour
Add tomato puree and cook till oil separates
Add green chillies, garam masala powder, coriander powder, red chilli powder and salt. Cook for 2-3 minutes
Add cashew paste and fresh cream. Cook till masala leaves oil
Add water and cook till the curry begins to thicken
Add the paneer cubes, kasuri methi and the remaining 1 tbsp butter. Stir and cook for few minutes
Serve hot with roti, naan or rice
Add onion and ginger garlic paste and saute till onion turns golden brown in colour
Add tomato puree and cook till oil separates
Add green chillies, garam masala powder, coriander powder, red chilli powder and salt. Cook for 2-3 minutes
Add cashew paste and fresh cream. Cook till masala leaves oil
Add water and cook till the curry begins to thicken
Add the paneer cubes, kasuri methi and the remaining 1 tbsp butter. Stir and cook for few minutes
Serve hot with roti, naan or rice
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