Paneer Butter Masala

Paneer Butter Masala is a delicious creamy curry made with paneer, onions, tomatoes and cashews as the main ingredients. This dish is normally loved by all, specially kids.

I love serving this with naan or with green peas pulao.

Here is the step by step recipe of Paneer Butter Masala with pictures:

Serves: 3-4
Preparation Time: 30 minutes
Cooking Time: 15 minutes

Ingredients:
Paneer: 200 gms
Onion: 2 large chopped
Tomatoes: 2 large chopped
Oil: 1 tbsp
Cashew nuts: 15
Chili Powder: 1 tsp
Garam Masala: 1 tsp
Coriander Powder: 1 tsp
Green Cardamom: 3
Bay leaf: 1
Cinnamon: 1 inch piece
Cloves: 3
Ginger Garlic Paste: 2 tsp
Butter: 1 tbsp
Kasuri methi: 2 tsp
Fresh Cream: 2 tbsp
Salt: to taste

Method of Preparation:

1. Heat oil in a pan. Add 1 cardamom and the onion and saute till onion is translucent.
2. Add the tomato and salt and saute for 1-2 minutes. Close lid and let cook till the tomatoes are soft.
3. Add the garam masala, chili powder, coriander powder and cashew nuts and saute for 2 minutes.
4. Once mixture cools down, grind to a very smooth paste using 1 – 1.5 cups of water.

5. In a pan, heat the butter. Add 2 cardamoms, cinnamon, bay leaf and cloves and saute briefly.
6. Add the ginger garlic paste and saute briefly.
7. Add the ground masala and saute for 2-3 minutes and bring to boil.
8. Add more salt if required. If the gravy is too thick, you can add a little water.
9. Add the crushed kasuri methi and mix well.
10. Add the paneer and mix well. Cook on low flame for 2 minutes.
11. Turn off and add the fresh cream. Mix well.

For more such yummy paneer recipes, you can click here: Paneer Recipes. My favorites here are Paneer Cheese Croquettes, Paneer Tikka and Paneer Popcorn.

Paneer Butter Masala

Paneer Butter Masala

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Paneer Butter Masala is a delicious creamy paneer gravy which is normally loved by all!

Serves: 4

Ingredients

• Paneer: 200 gms
• Onion: 2 large chopped
• Tomatoes: 2 large chopped
• Oil: 1 tbsp
• Cashew nuts: 15
• Chili Powder: 1 tsp
• Garam Masala: 1 tsp
• Coriander Powder: 1 tsp
• Green Cardamom: 3
• Bay leaf: 1
• Cinnamon: 1 inch piece
• Cloves: 3
• Ginger Garlic Paste: 2 tsp
• Butter: 1 tbsp
• Kasuri methi: 2 tsp
• Fresh Cream: 2 tbsp
• Salt: to taste

Instructions

1. Heat oil in a pan. Add 1 cardamom and the onion and saute till onion is translucent.
2. Add the tomato and salt and saute for 1-2 minutes. Close lid and let cook till the tomatoes are soft.
3. Add the garam masala, chili powder, coriander powder and cashew nuts and saute for 2 minutes.
4. Once mixture cools down, grind to a very smooth paste using 1 – 1.5 cups of water.
5. In a pan, heat the butter. Add 2 cardamoms, cinnamon, bay leaf and cloves and saute briefly.
6. Add the ginger garlic paste and saute briefly.
7. Add the ground masala and saute for 2-3 minutes and bring to boil.
8. Add more salt if required. If the gravy is too thick, you can add a little water.
9. Add the crushed kasuri methi and mix well.
10. Add the paneer and mix well. Cook on low flame for 2 minutes.
11. Turn off and add the fresh cream. Mix well.

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