Paneer Butter Masala
Paneer Butter Masala is one of the most popular Paneer dishes.
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Servings: 4 people
Equipment
Kadhai
Ingredients
- 250 grams Paneer I have used homemade paneer
- 1 tbsp butter/ghee clarified butter /oil
- 2 onions chopped
- 1 tsp ginger roughly chopped
- 1 green chili deseeded and chopped
- 15 cashews
- 4 Tomatoes chopped
- 1 tbsp butter
- 1 small cinnamon stick
- 2 bay leaves
- 1 cardamom
- 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
- water
For garnish
- coriander leaves
- butter lal mirch tadka heat 1 tbsp butter. Switch off the flame and add ¼ tsp red chili powder.
Instructions
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
- 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.
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Notes
Remove bay leaves, cardamom, and cinnamon before serving.