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.
Servings 0
Ingredients
- Paneer 200 grams
- Ginger garlic paste 1 tbsp
- Onion 3
- Tomato 4
- Red chilli powder 1 ½ tsp
- Coriander powder ½ tsp
- Turmeric powder ¼ tsp
- Garam masala ¾ tsp
- Salt ½ tsp
- Kasuri methi 2 tbsp
- Milk ½ 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
- 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 ½ 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 ½ 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
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