Paneer Butter Masala Recipe
Ingredients
For the Masala Paste:
1) 4 medium-sized tomatoes (chopped)
2) 10-12 garlic cloves
3) 1-inch piece of ginger
4) 3-4 green chilies
5) A small bunch of fresh coriander (with stems)
6) 14-15 cashews (soaked for 15 minutes)
7) 2 teaspoons Kashmiri red chili powder
8) 1 teaspoon roasted cumin powder
9) 1 tablespoon coriander powder
For Frying the Paneer:
10) 1 tablespoon oil
11) 1 tablespoon butter
12) 400g paneer (cut into medium cubes)
13) A pinch of salt
14) A pinch of Kashmiri red chili powder
15) A pinch of crushed kasuri methi (dried fenugreek leaves)
For the Gravy:
16) 2 tablespoons oil
17) 1 tablespoon butter
18) 1 teaspoon cumin seeds
19) 2 small pieces of cinnamon stick
20) 3-4 green cardamom pods
21) 1 bay leaf
22) 2 chopped green chilies
23) 1 tablespoon finely chopped garlic
24) 3 medium-sized onions (finely chopped)
25) ¼ teaspoon turmeric powder
26) ½ teaspoon Kashmiri red chili powder
27) 2-3 tablespoons warm water (for adjusting consistency)
28) 1 teaspoon salt (or to taste)
29) A pinch of sugar (optional, to balance flavors)
For the Final Touch:
30) 3-4 tablespoons fresh cream (or the cream from milk)
31) ½ teaspoon garam masala powder3
2) A pinch of kasuri methi (dried fenugreek leaves)
33) Fresh coriander leaves (chopped)
34) 2 tablespoons butter (for finishing)
Let’s Start Recipe
Today, we are going to make a **delicious, tasty, and restaurant-style Paneer Butter Masala**. This recipe is better than any you can get at a restaurant or dhaba! You can serve it with rice**, **naan**, or **paratha**. It’s packed with flavors and is very easy to make. Let’s get started!
Step 1: Preparing the Masala Paste
To make the masala, take a **blender jar** and add:
1) 4 medium-sized tomatoes** (chopped)
2) 10-12 garlic cloves**
3) 1-inch piece of ginger**
4) 3-4 green chilies**
5) A small bunch of fresh coriander**, including stems (it adds great flavor)
6) 14-15 cashews** (soaked for 15 minutes in water)
To this, add:
7) 2 teaspoons of Kashmiri red chili powder**
8) 1 teaspoon roasted cumin powder**
9) 1 tablespoon coriander powder**
Grind everything into a smooth, thick paste without adding any water. Set this paste aside for later.
Step 2: Frying the Paneer
In a **pan**, heat
*1 tablespoon oil** and **1 tablespoon butter** on low flame.
Once the butter melts, add **400g paneer**, cut into medium-sized cubes.
Add:
1) A pinch of salt
2) A pinch of Kashmiri red chili powder
3) A pinch of crushed kasuri methi (dried fenugreek leaves)
Fry the paneer on medium flame, tossing gently, so it doesn’t break. When it’s lightly browned, remove the paneer and set it aside.
Step 3: Making the Gravy
In the same pan, heat:
*2 tablespoons oil** and **1 tablespoon butter**. Let the butter melt.
Add:
1) 1 teaspoon cumin seeds
2) 2 small pieces of cinnamon stick
3) 3-4 green cardamom pods
4) 1 bay leaf
5) 2 chopped green chilies
6) 1 tablespoon finely chopped garlic**
Fry on low flame. Be careful not to burn the garlic; you just want it lightly golden.
Once the garlic is aromatic, add **3 finely chopped medium onions**.Fry on medium-high flame until the onions turn **golden brown**. Be sure not to over-brown them.
Once the onions are golden, add:
1) ¼ teaspoon turmeric powder
2) ½ teaspoon Kashmiri red chili powder
Mix and cook for a minute. If the masala becomes too dry, add a little water (about **2-3 tablespoons**) and cook for another minute.
Now, add the **masala paste** we made earlier and cook it on **medium-high flame** while stirring constantly. Be sure to cook the masala well so it doesn’t burn.
Add **1 teaspoon salt** and **a pinch of sugar** (to balance the flavors). Stir everything together and cook until the masala thickens and releases oil.
Step 4: Adjusting the Gravy
Now, add **¾ cup warm water** to adjust the consistency. Mix it well and cook for **1-2 minutes** on medium flame.
Once the gravy is done, add the fried paneer cubes, followed by:
1) 3-4 tablespoons fresh cream** (or you can use the cream that forms on top of milk)
2) ½ teaspoon garam masala powder
3) A pinch of kasuri methi (dried fenugreek leaves)
4) Fresh coriander leaves (chopped
Mix everything gently so the paneer is coated with the gravy.Let it cook for **2-3 minutes** on low flame.
Step 5: Final Touches
Add another **2 tablespoons of butter** for a rich flavor. Mix it in well and cook for another **2 minutes**. This will make the dish extra creamy and delicious!
Step 6: Serving
Your **Paneer Butter Masala** is ready! Serve it hot with **rice*, **naan**, or **paratha**. It’s a perfect dish for lunch, dinner, or even for special gatherings. In cold weather, this rich, buttery dish paired with tandoori naan tastes absolutely divine!
Tip
This is an easy-to-make yet **restaurant-style** Paneer Butter Masala recipe that tastes much better than what you get outside. It’s creamy, flavorful, and will leave you craving for more.
If you enjoyed this recipe, please don’t forget to **like* share and **comment** to the post. Feel free to leave a **comment** about how the recipe turned out for you.
Thank You…♥️