Paneer Butter Masala

4.50 from 2 votes

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It’s so simple and easy to make that is creamy and delicious.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Served AsDinner, Lunch
CuisineItalian
Servings 4
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Ingredients
  

  • 1 tablespoon Oil
  • 1 cup cubed onions 3 medium
  • salt as needed
  • 10 to 12 cashew nuts
  • 1 teaspoon coriander powder
  • 1/2 to 3/4 teaspoon garam masala powder
  • 1/2 teaspoon kashmiri red chilli powder
  • 1/2 teaspoon Sugar optional
  • 1 tablespoon Butter
  • 1 bay leaf
  • 3 green cardamom
  • 1 small cinnamon stick
  • 2 to 3 cloves
  • 1.5 teaspoon Ginger garlic paste
  • 250 gm paneer (2 heaped cups
  • 1/2 teaspoon kasuri methi
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Instructions
 

  • Heat a pan with oil, fry onions until they turn transparent.
  • Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
  • Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
  • When the mixture cools, blend it with 1 cup water in a blender to very smooth.
  • Add butter to the same pan, add dry spices and fry for one to 2 minutes. Add ginger garlic paste and saute well until the raw smell disappears
  • Pour the blended puree, add red chili powder, if desired 1/2 cup of water. Cook for 4 minutes or until the gravy thickens. Let the gravy reach the desired consistency before you add paneer.
  • Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes or until the gravy thickens. Let the gravy reach the desired consistency before you add paneer.
  • Add paneer kasuri methi . Stir well and cook for 3 minutes.
  • Transfer paneer butter masala to a serving bowl

Notes

you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe

Please appreciate the author by voting!

4.50 from 2 votes
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Bhumika Gandhi
Bhumika Gandhi

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