Paneer Butter Masala is a classic Indian dish that is loved by many. This creamy and flavorful dish is made with paneer, a type of Indian cheese, and a rich tomato-based sauce. It is perfect for a cozy dinner at home or for entertaining guests. In this recipe, we will show you how to make Paneer Butter Masala that is restaurant-worthy and easy to prepare in your own kitchen. Get ready to impress your taste buds with this delicious and satisfying dish!
Table of Contents
This recipe for Paneer Butter Masala or Paneer Makhani is a deliciously creamy gravy made with a base of onions and tomatoes. It’s loaded with butter, cashews, and cream to give it a rich texture. Paneer, a type of cottage cheese that originated in India, has a mild flavor and creamy texture. The traditional way to prepare paneer is by curdling milk and then draining the whey.
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How to make Paneer Butter Masala Recipe at home?
Paneer Butter Masala Recipe
Ingredients
- 1 Big Onion roughly chopped
- 4 Nos Tomatoes medium size roughly chopped
- 200 grams Paneer Cut in Cubes
- 1/2 tbsp Ginger Garlic paste or chopped ginger garlic
- 2 Nos Green Chilies Slit in two
- Freshly Chopped Coriander leaves
- 8-9 Nos Cashew nuts
- 4 tbsp Fresh Cream
- 3-4 tbsp Butter
- 1/2 tbsp Kasuri Methi
- 1/2 tbsp Garam Masala
- 1/4 tbsp Turmeric Powder
- Salt as per taste
- 1 tbsp Kashmiri Red Chilly Powder
- 1/2 tbsp Dry Mango Powder
Instructions
- Ingredients
- Take a bottom kadhai and add around 4-5 tbsp Oil
- Fry the paneer pieces in the oil on high flame for a minute and turn it on each sides until golden brown and Remove the paneer in a plate once its golden brown
- In the same Kadhai add 1 tbsp Butter and add some whole spices
- Then add roughly chopped onions and fry them until translucent
- Along with the onions, Add green chillies, ginger and garlic and fry them well on a low flame until the raw smell goes
- Once the onions and other ingredients are fried well and raw smell is gone add roughly chopped tomatoes
- Once the tomatoes are soft and mushy add cashews and stir fry them for a minute
- The masala is ready, turn off the heat and let it cool
- Once the masala is reach the normal warm temperature, grind it to a fine paste by adding half cup water or as required
- Heat around 2 tbsp of butter in a Kadhai
- Then add kashmiri red chilly powder and mix it well on a low flame, This gives a vibrant color to the gravy
- Then goes in the grounded paste and let it boil
- Add water as required for the gravy consistency
- Once the gravy starts boiling add turmeric and garam masala powder and cook it wellThen add dry mango powder or you may even add chat masala if you dont have dry mango powder
- Now goes in the freshly chopped coriander leaves
- Fried paneer to be added to the gravy now and mixed well and cook for just a minuteP.S – Overcooking of paneer will turn them rubbery
- Add some crushed kasuri methi to the gravy
- Finally add 4 tbsp of Fresh Cream and mix it well then turn off the heat
- Paneer Butter Masala is ready to be served!!
1 Comment
Good option of veg gravy