Paneer Butter Masala Recipe
Paneer Butter Masala is one of the most demanded dishes in North-Indian restaurants. Its gravy is rich and creamy which is prepared using onion, tomatoes, muskmelon seeds, and cashews. To balance the tanginess of tomatoes in gravy, sugar or tomato ketchup is used in it.
My way of preparing its gravy is using a cooker instead of a kadhai which saves a lot of time. While preparing its gravy, I have also added khada masala in the cooker to ensure the aroma of these spices remains within that enhances its flavor.
It can be served with assorted breads (Tandoori Roti, Naan, Missi Roti, Rumali Roti, Parantha) and rice.
Preparation Time:
5 Minutes
Cooking Time:
20 Minutes
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Ingredients ( Servings - 4 people)
- Cubed Cottage Cheese (Paneer) – 200 gm
- Ginger, chopped – 1 tablespoon
- Red ChiIi powder – ½ teaspoon
- Butter/Desi Ghee/Oil – 3 tablespoon
- Turmeric Powder – 1 pinch
- Whole Black Pepper – 5-6 pieces
- Garlic – 7-8 cloves
- Kashmiri Whole Red Chili – 2 pieces
- Onion, chopped – 1 piece of Medium size
- Tomato, chopped – 3 pieces
- Cream – ¼ cup
- Coriander Powder – 1 teaspoon
- Kasuri Methi (Fenugreek) – ½ teaspoon
- Water – ¾ Cup
- Clove (laung) – 2-4 pieces
- Bay leaves – 2 leaves
- Green Cardamom – 2 pieces
- Cinnamon Stick – 1 piece
- Green Chili – 1 piece
- Tomato Ketchup – 2 teaspoon
- Garam Masala – ¼ teaspoon (Optional)
- Cashew – 9-10 whole pieces or ¼ cup
- Muskmelon Seeds(Kharbuja Seeds) – 1 tablespoon
- Salt – 1 teaspoon or as per taste
- Coriander and mint leaves chopped for garnishing.
How to make Paneer Butter Masala
Initial Preparation
- Pour 2 tablespoon edible oil/butter/ghee into a cooker and heat it over medium flame.
- Add whole black pepper, cloves (laung), cinnamon stick, cardamom, bay leaves, whole red & green chili, and saute for 30 seconds.
- Now add garlic cloves and chopped ginger and stir. Saute again for 30 seconds.
- Pour chopped onion and cashew along with muskmelon seeds and fry it on a medium flame for 3 minutes till the onion changes into golden color.
- Add chopped tomato and stir for 2 minutes and then add ½ cup of water.
- Close the lid of the cooker & cook till 3 whistles on high flame.
- Turn off the gas and let the mixture cool down.
- Open the lid of the cooker and take out cinnamon sticks and bay leaves.
- Put this mixture in a grinder and make a fine paste.
- Sieve this paste through a strainer. (This step is optional, you can also put the above mixture directly into the pan.)
- Take a pan and pour 1 tablespoon oil/butter/ghee and heat on low flame.
- Pour red chili powder, turmeric powder & coriander powder, and kasuri methi and saute it.
- Add the paste to it and mix well. You may add ¼ cup water if needed.
- Take 2 boils.
- Add salt, tomato ketchup, and paneer cubes and cover the lid and cook for 5-7 minutes on low flame.
- Remove the lid and pour garam masala and mix well.
- Now add 1 tablespoon of thickly grated paneer.
- Pour cream and cook for 5 minutes.
- Garnish with chopped coriander and mint leaves.
- Very tasty and delicious butter paneer masala is ready to serve.
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Paneer Butter Masala Recipe Tips
which add magic to your recipe!!!
Tip 1
You can also add ½ teaspoon Shahi Paneer Masala at the end to enhance its taste.
Tip 2
You can also use Almond instead of Cashews. Before using Almonds, soak them into hot water for about 30 minutes and then peel them before using.
Tip 3
If the paneer is hard, then soak it in warm water for 15 minutes before using.
Tip 4
You can also roast the paneer cubes which will bring crispiness to the taste
Tip 5
Malai of milk may also be used in place of cream.
Recipe Card
Paneer Butter Masala
Paneer Butter Masala is one of the most demanded dishes in North-Indian restaurants. Its gravy is rich and creamy which is prepared using onion, tomatoes, muskmelon seeds, and cashews.
Ingredients
- 200 g Cubed Cottage Cheese (Paneer)
- 1 tablespoon Ginger, chopped
- ½ teaspoon Red ChiIi powder
- 3 teaspoon Butter/Desi Ghee/Oil
- 1 pinch Turmeric Powder
- 5-6 pieces Whole Black Pepper
- 7-8 cloves Garlic
- 2 pieces Kashmiri Whole Red Chili
- 1 piece Onion, chopped
- 3 pieces Tomato, chopped
- ¼ cup Cream
- ¼ teaspoon Coriander Powder
- ½ teaspoon Kasuri Methi (Fenugreek)
- ¾ cup Water
- 2-4 pieces Clove (laung)
- 2 leaves Bay leaves
- 2 pieces Green Cardamom
- 1 piece Cinnamon Stick
- 1 piece Green Chili
- 2 teaspoon Tomato Ketchup
- ¼ teaspoon Garam Masala
- 9-10 pieces Cashew
- 1 tablespoon Muskmelon Seeds
- 1 teaspoon Salt
- Coriander and mint leaves chopped for garnishing.
Instructions
Initial Preparation
- Pour 2 tablespoon edible oil/butter/ghee into a cooker and heat it over medium flame.
- Add whole black pepper, cloves (laung), cinnamon stick, cardamom, bay leaves, whole red & green chili, and saute for 30 seconds.
- Now add garlic cloves and chopped ginger and stir. Saute again for 30 seconds.
- Pour chopped onion and cashew along with muskmelon seeds and fry it on a medium flame for 3 minutes till the onion changes into golden color.
- Add chopped tomato and stir for 2 minutes and then add ½ cup of water.
- Close the lid of the cooker & cook till 3 whistles on high flame.
- Turn off the gas and let the mixture cool down.
- Open the lid of the cooker and take out cinnamon sticks and bay leaves.
- Put this mixture in a grinder and make a fine paste.
- Sieve this paste through a strainer. (This step is optional, you can also put the above mixture directly into the pan.)
- Take a pan and pour 1 tablespoon oil/butter/ghee and heat on low flame.
- Pour red chili powder, turmeric powder & coriander powder, and kasuri methi and saute it.
- Add the paste to it and mix well. You may add ¼ cup water if needed.Take 2 boils.
- Add salt, tomato ketchup and paneer cubes and cover the lid and cook for 5-7 minutes on low flame.
- Remove the lid and pour garam masala and mix well.Now add 1 tablespoon of thickly grated paneer.
- Pour cream and cook for 5 minutes.Garnish with chopped coriander and mint leaves.
- Very tasty and delicious butter paneer masala is ready to serve.
Delicious 👌👌