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Paneer Butter Masala

  • Paneer Butter Masala

    Paneer Butter Masala is a delicious and one of the most famous paneer dishes in India especially in Punjab. The creamy and spicy gravy of paneer butter masala make it more delicious and unique and this delicious dish can be served with rice, tandoori roti, butter naan or stuffed kulcha. The delicious dish is going to satisfy your taste buds like you've never eaten before. Using our detailed recipe you can make this best and delicious vegetarian paneer dish for lunch or dinner.

    • Preparation Time :
    • 10 Minutes
    • Cooking Time :
    • 30 Minutes
    • Meal Type :
    • Vegetarian

   
Paneer, Cut Into 1 inch cubes250 GramsOnions, Chopped2 Medium
Ginger, Finely Chopped2 TeaspoonGarlic3 - 4 Cloves
Tomato, Chopped3 MediumCashews, soaked in water for 15 minutes7 - 8
Bay Leaf1Green Chillies, Slit Lengthwise2
Milk, Full Cream1/2 CupDry Fenugreek Leaves (Kasuri Methi)2 Teaspoon
Garam Masala1/2 TeaspoonCoriander Powder1 Tablespoon
Red Chilli Powder1 Teaspoon Or As Per TasteFresh Cream2 Tablespoon
Chaat Masala1/2 TeaspoonGhee Or Oil2 Tablespoon
Butter2 TablespoonSalt1/2 Teaspoon or As Per Taste
WaterAs Required  

  • Take a grinder, add chopped onion, garlic and ginger to it and make a fine paste from it and transfer it to a bowl.
  • Pour the socked cashews into the grinder and 2 tablespoons water in the grinder and grind it and make cashew paste.
  • Blanch the tomatoes (boil them a little and then dip them in ice cold water) and grind them to make tomato puree.
  • Take a frying pan and add ghee or cooking oil and butter and heat it on medium heat. When the butter and ghee are sufficiently hot, add onion paste and bay leaves and fry for about 5 minutes or until the onion becomes light brown.
  • Add red chili powder and green chillies to it, mix well and fry for about 30 - 40 seconds. Now add cashew paste, mix well and cook for 2 minutes while stirring continuously.
  • Add tomato puree to it and cook it for about 3 - 4 minutes until the oil starts separating from the mixture.
  • Add coriander powder, chaat masala and garam masala and mix well. Add 1/2 cup water and milk and give a good stir. Add salt to it and mix well and cook it for about 5 minutes until oil comes out on its surface, stirring occasionally.
  • Add paneer cubes and dry fenugreek leaves (kasoori methi) and cook for about 2 minutes. 
  • Paneer Butter Masala is ready. Turn off the gas. Transfer the paneer butter masala into a serving bowl and garnish with fresh cream and chopped coriander leaves.
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