An undeniable fact- there’s no question that classic Paneer Butter Masala can make Roti/Rice tastes better!
Well, this Paneer Butter Masala is packed with flavour and its gravy is SO rich, creamy and satisfying plus this whole recipe is pretty easy and quick to make and goes well with Naan, Rice or Roti.
I first made this recipe like years ago and ever since I’ve been making it multiple times. also, did I mention that this recipe is a huge hit in our home? Well, my family loves this recipe, for sure!. Now, since I’ve started blogging, I thought this is the right time to share the recipe with y’all.
There is just much to love about this Paneer Butter Masala, let’s break down its recipe: we start with Sauteing the bay leaf, Cumin seeds, Cinnamon stick, Cloves, Cardamoms, Dried red chilli and Peppercorn. Further, I like to add Garlic, Ginger, green chilli, cashews and some water. Afterwards, these are blended into a fine smooth paste, which forms the gravy. Mark my words, this gravy is pretty irresistible At last, I’m adding Paneer along with crushed Kasuri methi and cream. and there you go! The legendary Paneer Butter masala!!
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I hope you love this Paneer Butter Masala as much as I do!
Paneer Butter Masala
- 200 gm Paneer
- 200 gm Onion (roughly chopped)
- 200 gm Tomato (roughly chopped)
- 8-10 Garlic
- 2 Green chilli
- 2 Inch Ginger
- 8-10 Cashews
- 2 Bay leaf
- 1/2 tsp Cumin seeds
- 2 Cinnamon stick (small)
- 4 Cloves
- 3-4 Cardamoms
- 2 Dried red chilli
- 8-10 Peppercorns
- 2 tbsp Butter
- 2 cup Water
- Salt as required
- 1/2 tsp Sugar
- 1 tsp Crushed Kasuri methi/dried fenugreek leaves
- 2 tbsp Cream or Malai
- 1 tsp Kashmiri red chilli powder
STEPS TO MAKE PANEER BUTTER MASALA
Add 1 tbsp butter in a kadhai on medium flame and quickly add the bay leaf, Cumin seeds, Cinnamon stick, Cloves, Cardamoms, Dried red chilli, Peppercorn, before the butter melts. Sauté for a min.
Then add 200 gm onion and salt as required. sauté till the onion turns into light pink in colour. Afterwards, add 200 gm tomato, 8-10 garlic, 2-inch ginger, 2 green chilli and 8-10 cashews. mix well.
Now, add 1 cup water and give a good mix. cover the kadhai and let it cool for 5 mins on medium flame.
After 5 mins, remove the kadhai from the stove. remove the bay leaf and let it cool down for a bit.
Transfer the mixture to the grinder and grind to a fine smooth paste. Set aside.
To the same kadhai or pan, add 1 tsp butter on a low flame. once the butter melts, add 200 gm paneer. saute for 30 secs and transfer the paneer to plate.
Now, add the mixture in a kadhai, 1/2 cup water, salt as required and 1/2 tsp sugar. mix well. Cover the kadhai and simmer for 2 mins. Afterwards, remove the lid and add 1 tsp crushed Kasuri methi/ dried fenugreek leaves and 2 tbsp cream. mix well.
Furthermore, add paneer and gently mix. Cook for a min then, switch off the flame and set aside.
For making Tadka, add 1 tsp butter in a small pan. Before the butter melts, add 1 tsp Kashmiri red chilli powder. Gently mix and add in the Paneer. Mix very well.
Garnish Paneer Butter Masala with cream and cilantro. Enjoy with Roti, Rice or Naan.
WATCH THIS VIDEO ON HOW EASY IT IS TO MAKE PANEER BUTTER MASALA AT HOME!
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