Paneer Butter Masala Recipe

Paneer Butter Masala is one of those magical dishes that require the simplest of ingredients yet yield the yummiest of dishes that taste like a million dollars. North Indian by origin – where else can you get the butter masala – this dish is rich and creamy.

Paneer Butter Masala is the reason why a non-vegetarian would indulge in vegetarian foodstuff. No kidding. Follow this utterly simple recipe and blow away minds at dinner tonight!

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Buttered Up

A creamy paneer gravy dish.

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Prep Time

5 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• 1 tbsp Oil
• 1 cup cubed onions
• 1 cups ½finely chopped tomatoes 3 large
• salt to taste
• 10-12 Cashew nuts
• 1 tsp coriander powder
• tsp ½-¾garam masala powder
• tsp ½ -¾Kashmiri red chili powder
• tsp ½sugar optional
• 1 tbsp ½butter
• 1 Bay Leaf
• 3 green cardamom
• 1 small cinnamon stick
• 2-3 Cloves
• 1 tsp ½ginger garlic paste or ¾ginger paste
• 250 g paneer 2 heaped cups
• tsp ½kasuri methi
• 3 tbsp Cream for garnish
• leaves Few coriander for garnish

Prep Time 5 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients 1 tbsp Oil 1 cup cubed onions 1 cups ½finely chopped tomatoes 3 large salt to taste 10-12 Cashew nuts 1 tsp coriander powder tsp ½-¾garam masala powder tsp ½ -¾Kashmiri red chili powder tsp ½sugar optional 1 tbsp ½butter 1 Bay Leaf 3 green cardamom 1 small cinnamon stick 2-3 Cloves 1 tsp ½ginger garlic paste or ¾ginger paste 250 g paneer 2 heaped cups tsp ½kasuri methi 3 tbsp Cream for garnish leaves Few coriander for garnish

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Instructions

1. Heat a pan with oil and fry onions until they turn transparent.
2. Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
3. Add garam masala, coriander powder, cashews, red chili powder and sugar (if using) and Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
4. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
5. Add butter to the same pan; add dry spices and fry for 1-2 minutes
6. Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes and let the gravy reach the desired consistency before you add paneer.
7. Add paneer kasuri methi. Stir well and cook for 3 minutes and add some cream if desired.
8. Transfer butter paneer to a serving bowl and garnish with cream and coriander leaves.