Paneer Butter Masala Recipe
Paneer Butter Masala Recipe or Paneer Makhani Recipe is a rich creamy gravy made in onion and tomato base with loads of butter, cashews and cream to give it a rich and creamy texture.
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!!
Video
Notes
Do not overcook Paneer, it turns rubbery
Use a Non stick pan to avoid sticking of paneer while frying them, You may use Paneer without frying too