Paneer Butter Masala or Paneer Makhani is one of the most popular Paneer dish.
This rich creamy gravy dish is loved by all. If I am entertaining or we are celebrating something special this is one dish that always makes it to the menu. Not only is this finger licking good, it hardly takes any time to make. Always a plus point 😉
A rich tomato based creamy gravy flavored with kasoori methi and khada ( whole) masala. It goes well with Roti, paratha, naan or rice.
If I am serving this paneer, kids don’t even ask what else is in Menu. They are that happy with this one. I always encourage my kids to eat a lot of Paneer as it is a powerhouse of nutrition. Its high protein and calcium levels make it a healthy choice.
To make this dish less rich you can reduce cashews quantity or skip adding fresh cream. Gravy may be a little tart then and to balance that add a little Sugar. Sometimes I add an extra onion to reduce cashews quantity.
How to make Paneer Butter Masala
preparation time: 5 minutes
cooking time: around 20 minutes
250 grams Paneer ( I have used homemade paneer)
1 tbsp ghee ( clarified butter ) or oil
2 onions chopped
1 tsp ginger roughly chopped
1 green chili deseeded and chopped
4 tomatoes chopped
1 tbsp butter
1 small cinnamon stick
2 bay leaves
½ tsp red chili powder
salt to taste
½ tsp coriander powder
¼ tsp garam masala
1 tbsp kasoori methi
1 tbsp fresh cream ( optional)
butter lal mirch tadka ( heat 1 tbsp butter. Switch off the flame and add ¼ tsp red chili powder. )
To make Paneer Butter Masala
Heat ghee or oil in a pan. Add onions, green chilies, ginger, and cashews and Saute for 2-3 minutes. Add tomatoes and cook for another 5 minutes or till tomatoes are cooked.
Let it cool down and then blend to a fine paste. Add a little water if required. Keep aside.
Heat butter in the pan and add cardamom, cinnamon and bay leaves. Now add coriander powder, red chili powder, and salt. Add tomato paste immediately and cook for some time. It will start leaving the side of the pan and start coming together. Keep on stirring frequently.
Crush kasoori methi in your palm and add. If you want to use fresh cream add that also now. Once the gravy is cooked add garam masala and mix it.
Add Paneer cubes to the gravy and let it simmer for 2-3 minutes for paneer pieces to absorb the flavors.
If gravy is thick you can add water to dilute it. You can add milk also but I prefer water as gravy is already rich.
Taste the gravy and add anything more if required.
Garnish with chopped fresh coriander leaves and butter lal mirch Tadka for that extra taste 🙂
remove bay leaves, cardamom, and cinnamon before serving.
serve hot with Roti or rice.
– For that rich gorgeous red color use red firm ripe tomatoes.
-To make it less rich you can avoid the fresh cream and butter tadka on top.
– If gravy is sourish add 1/2 tsp sugar while cooking.
-you can add or subtract the spices according to your family’s preference.