Paneer Butter Masala Recipe

Paneer Butter Masala Recipe

Paneer Butter Masala Recipe with step by step pictures and instructions. Learn how to make famous paneer butter masala in easy and simple way. Paneer Butter Masala is one of the famous side dishes we order in restaurants. This is one of the very first dishes which I tried to make during my initial stages of cooking. I have adapted many dishes from this recipe. It is one of the best vegetarian side dish for any Indian breads. Addition of cashews, cream and butter gives very creamy texture to the gravy. I always add milk to substitute for cream when I don’t have cream in stock. 

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I always make homemade Paneer for any dishes which requires paneer. Homemade Paneer is fresh and so soft and easy to make too. You can add red food color to get nice bright color like we get in restaurants. Using Kashmiri red chilli powder also gives bright color. I always use homemade red chilli powder so never get that bright color in gravy/curry. I used almonds instead of cashews and it came out good. Do try and let me know your feedback. You can also try the below recipes.

Paneer Capsicum dry

Andhra Style Chicken Curry

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Serves 3-4 people

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Paneer Butter Masala Recipe

Learn how to make famous paneer butter masala in easy and simple way. Paneer Butter Masala is one of the famous side dishes we order in restaurants.

20 minPrep Time

30 minCook Time

50 minTotal Time

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5 based on 1 review(s)

Ingredients

  • Paneer 200 grams
  • Ginger garlic paste 1 tbsp
  • Onion 3
  • Tomato 4
  • Red chilli powder 1 1/2 tsp
  • Coriander powder 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Garam masala 3/4 tsp
  • Salt 1/2 tsp
  • Kasuri methi 2 tbsp
  • Milk 1/2 cup
  • Cream 1 tbsp
  • Almond/cashews 7-8
  • Butter 3 tbsp
  • Oil 1 tbsp
  • To Temper
  • Bay leaf 1
  • Cloves 2
  • Cardamom 2
  • Cinnamon small stick

Instructions

  1. Heat water in a pan and blanch the onions and tomatoes. Boil it for 8-10 minutes.
  2. In the same water soak the almonds/cashews for 15 minutes and peel the skin.
  3. Take blanched onions in mixer.
  4. Grind the onions to smooth paste.
  5. De-skin the tomatoes and transfer to mixer.
  6. Puree the tomatoes
  7. Grind the almonds/cashews adding little water to fine paste
  8. Shallow fry the paneer in pan and keep it ready
  9. Heat oil and 1 1/2 tbsp of butter and temper with bay leaves, cinnamon, cardamom and cloves
  10. Then add onion paste and ginger garlic paste and saute nicely for 5 minutes.
  11. Now add almond/cashew paste and saute nicely
  12. Then add pureed tomatoes and saute nicely for 5-7 minutes
  13. Then add all spice powders and 1 cup water and allow it to boil nicely. Add 1 1/2 tbsp of butter at this stage.
  14. Now add milk, Kasuri methi and allow it to boil for few minutes.
  15. Add the paneer pieces, cream to the gravy and mix nicely for 1-2 minutes.
  16. Switch off the flame and garnish with coriander leaves and serve.
  17. Paneer Butter Masala is ready

Notes

Substitute milk with cream for more rich and creamier paneer butter masala

Usually I add more cashews for rich taste. I used almonds for first time so didn't add much as I am not sure how it will taste. It tasted good and there is no difference.

Adjust water according to consistency you require

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https://www.namscorner.com/paneer-butter-masala-recipe/

How to make Paneer Butter Masala in Home with step by step pictures

Heat water in a pan and blanch the onions and tomatoes. Boil it for 8-10 minutes.

In the same water soak the almonds/cashews for 15 minutes and peel the skin.

Take blanched onions in mixer.

Grind the onions to smooth paste.

De-skin the tomatoes and transfer to mixer.

Puree the tomatoes

Grind the almonds/cashews adding little water to fine paste. Shallow fry the paneer in pan and keep it ready

Heat oil and 1 1/2 tbsp of butter and temper with bay leaves, cinnamon, cardamom and cloves

Then add onion paste and ginger garlic paste and saute nicely for 5 minutes.

Now add almond/cashew paste and saute nicely

Then add pureed tomatoes and saute nicely for 5-7 minutes

Then add all spice powders and 1 cup water and allow it to boil nicely. Add 1 1/2 tbsp of butter at this stage.

Now add milk, Kasuri methi and allow it to boil for few minutes.

Add the paneer pieces, cream to the gravy and mix nicely for 1-2 minutes.

Switch off the flame and garnish with coriander leaves and serve.

Paneer Butter Masala is ready

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