Paneer Butter Masala– A very popular paneer curry dish from North Indian Cuisine. Paneer or cottage cheese is a fresh cheese very common in Indian Subcontinent. This recipe goes by various name like Paneer Makhani, Butter Paneer etc. This recipe is very easy to prepare and makes a wonderful party dish. Paneer is good source of protein and used in many curry dishes in Indian cuisine. Paneer makhani is one of them, one of the most favorite paneer dish for vegetarians.
Panner makhani is known for its mildly sweet and spicy taste. This rich and aromatic recipe is prepared with soft paneer served with creamy tomato, onion and cashew paste based gravy. Serve hot with chapattis, paranthas or steamed rice and enjoy this mouth melting excellence. Do give this recipe a try and enjoy cooking!!!
Step by Step Instructions with Photos
For Gravy
- Roughly chop onion, tomato, ginger and garlic.
- Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.
- When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute.
- Add chopped tomato and cashews with ½ cup of water.
- Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
- Once cooled, blend the mixture into smooth puree. Pass it through sieve and keep aside.
For Paneer Butter Masala Curry
- Heat 2 Tbsp. of oil and 2 Tbsp. butter in deep pan. Add red chili powder and pureed mixture. Cook on a medium flame for 3-5 minutes while stirring occasionally.
- Next add in tomato puree and cook more for 4-5 minutes.
- Add slit green chili, and salt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.
- Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes.
- Add in cream, mix everything well and stir the curry for 1-2 minutes.
- Finally add in Paneer cube, sprinkle garam masala and mix gently and switch off the flame.
Recipe Card
Paneer Makhani/Paneer Butter Masala Recipe
Description
Paneer Butter Masala- A very popular paneer dish from North Indian Cuisine. Paneer or cottage cheese is a fresh cheese very common in Indian Subcontinent. This rich and aromatic recipe is prepared with soft paneer served with creamy tomato, onion and cashew paste based gravy. Serve hot with chapattis, paranthas or steamed rice and enjoy this mouth melting excellence.
Ingredients
For the paste (Onion+Tomato+Cashew paste)
For the Paneer Butter Masala
Instructions
For Gravy
-
Roughly chop onion, tomato, ginger and garlic.
-
Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.
-
When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute.
-
Add chopped tomato and cashews with ½ cup of water.
-
Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
-
Once cooled, blend the mixture into smooth puree. Pass it through sieve and keep aside.
For Paneer Butter Masala Curry
-
Heat 2 Tbsp. of oil and 2 Tbsp. butter in deep pan. Add red chili powder and pureed mixture. Cook on a medium flame for 3-5 minutes while stirring occasionally.
-
Next add in tomato puree and cook more for 4-5 minutes.
-
Add slit green chili, and salt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.
-
Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes.
-
Add in cream, mix everything well and stir the curry for 1-2 minutes.
-
Finally add in Paneer cube, sprinkle garam masala and mix gently and switch off the flame.
