paneer butter masala recipe|how to make paneer makhani

paneer butter masala recipe-fresh paneer cube cooked in creamy tomato-onion,nut and butter gravy is one of the popular paneer recipes in most of the Indian kitchens.It is often called as paneer makhani as both of this recipes use same makhani gravy.In this post you will learn how to make restaurant style paneer butter masala recipe at home?paneer-butter-masala-on-blue-colour-ceramics-bowl

Note:if you are in a hurry,feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

Though,there are the various ways to make paneer butter masala but this is very delicious and easy recipe of paneer butter masala can easily be prepared by anyone at home.

 

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What is paneer butter masala made of ?

paneer butter masala or paneer makhani is made of paneer cube simmered in rich makhani gravy, which is the mixture of onion, tomato,green chili, cashew,almond,cream and butter.

 

What to serve with paneer butter masala?

paneer butter masala serves best with roti, paratha,naan or any type rice including jeera rice,fried rice.

 

Note:at the,end of this detail step by step paneer makhani preparation,

I put all the paneer butter masala ingredients list including quick overview of steps in recipe card.

 

Tips To Make Best Paneer Butter Masala 

 

  • Choice Of Tomato: To avoid any sourness in your makhani gravy use red colour ripe tomatoes.

 

  • Choice Of Butter: As the butter enhances richness of gravy,so it is best idea use good quality butter from popular brand.

 

  • Choice Of Paneer: Butter paneer is prepared best both of homemade paneer and store bought paneer but before using store bought paneer keep them in hot water for 10 to 15 min.

 

  • For Vibrant Colour: As we make this recipe in our home,so to get vibrant colour in paneer makhani gravy without using any food colour,use good quality kashmiri red chili powder quantity and when to use it given in description below.

 

  • Richness Of Curry: To enhances richness of paneer butter curry mix almond,cashew and cream quantity mentioned in below.

 

recipe of paneer butter masala step by step with photo?

 

Here,the whole preparation process of paneer makhani recipes into three simple categories,

first one is preparing makhani puree,second one making tomato-onion paste,

and

the last one is making paneer makhani gravy

so,lets make it now.

 

Preparing Makhani Puree

 

1.Take a pan and heat 3 tbsp oil or 2 tbsp butter in medium flame.

pour-oil-with-spoon-in-pan

 

2.Then,add 4 large chopped tomatoes.

chopped-tomatoes-on-pan

 

3.2 medium size chopped onions,2 sliced green chili.

place-green_chilli-chopped-onion

 

4.Then mix 4 green cardamom.

mix-green-cardamom-by-spoon

 

5.Now,saute them in medium flame for 2 to 3 min.

 

6.Also add 12 to 15 chopped cashew and 8 to 10 chopped almond,1/2 tsp salt and black pepper powder.

mix-salt-with-spoon

 

7.For vibrant colour add 1 tsp kashmiri red chili powder.

mix-kashmiri_red_chili-powder-by-spoon

 

8.Add 150 to 200 ml oil to boil all makhani gravy.

pour-water-in-onion-tomato-gravy

 

9.For balance taste of all ingredients add 1 tsp sugar.

mix-sugar-by-spoon

 

10.Now,make a quick stir,cover and simmer for 12 to 15 min.  

cover-pan-with-lid

 

Note:Check in between if water required add more,don’t burn ingredients.

 

Making Tomato-Onion Paste

 

1.After 12 to 15 min when tomatoes skin comes out,and onions become translucent,turn off the gas and cool down the mixture.

cool-the-onion-tomato-mixture

 

2.Now Pour the mixture in blender to make a smooth paste.

smooth-paste-pick-by-spoon

 

Note: If you don’t have high power blender you can strain out the paste to make smooth paste for paneer makhani gravy.

 

 Making Paneer Makhani Gravy

 

1.Add 3 to 4 tbsp good quality butter in a pan and melt it in low flame.

mix-butter-by-spoon

 

2.Then add 1 bayleaf ,4 clove,4 green cardamom,1 inch cinnamon and saute in medium flame upto 45 sec to 1 min.

saute-bay_leaf-green-cardamom-cloves-cinnamon-in-butter

 

3.Add 1 tbsp chopped ginger-garlic.

pour-chopped-ginger-garlic-by-glass-bowl

 

4.2 vertically sliced green chili and saute in medium flame until raw smell of ginger garlic goes away.

saute-vertically-sliced-green-chili-in-butter

 

5.Add smooth makhani paste in pan.

pour-makhani-paste-in-pan

 

6.Also add 1 tsp kashmiri red chili powder.

kashmiri-red-chili-powder-in-makhani-gravy

 

7.Cook until gravy becomes thick and butter begins to leave side of the pan.

stir-makhani-gravy-by-spatula

 

8.Now, pour water depend upon your gravy consistency,cover the pan with lid and simmer for 6 to 7 min.

 

9.After that add fresh paneer cube in this smooth,silky makhani gravy,

fresh-paneer-cube-place-in-makhani-gravy

 

10.Mix gently paneer cube without braking in this butter gravy for 1 to 2 min.

gently-mix-paneer-in-makhani-gravy

 

Note:Check taste of salt if required add it.

 

11.Finally,add 3 tbsp cream in this paneer makhani gravy.

pour-cream-in-paneer-makhani

 

12.Gently mix the cream in this paneer butter gravy for another 1 min in low flame.

mix-cream-with-paneer-by-spatula

 

13.Furthermore for garnishing paneer butter masala sprinkle 1 tsp kasuri methi some freshly chopped coriander leaves on top of gravy.

kasuri-methi-on-paneer-butter-masala

 

Paneer Butter Masala Recipe Card

Here is the quick overview of all the ingredients for paneer butter masala including quick step by step preparation of paneer makhani shown in recipe card.

Take note of all ingredient lists

share-your-opinion-about-this-recipe

 

 

Yield: 4

paneer butter masala recipe|how to make paneer makhani

paneer-butter-masala-on-blue-colour-ceramics-bowl

paneer butter masala also known as paneer makhani is one of the popular paneer recipes in which fresh paneer cube simmer in creamy makhani gravy.Serve hot this restaurant style paneer butter masala with roti,paratha,nun,rice whatever you like.

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour 10 minutes

Ingredients

For Preparing Makhani Puree

  •  3 tbsp butter or oil.
  •  4 large tomatoes [chopped] 
  •  2 medium size onions [chopped]
  •  2 green chili sliced
  •  1/2 tsp salt
  •  1/2 tsp black pepper powder 
  •  3 to 4 green cardamom
  •  12 to 15 chopped cashew
  •  8 to 10 chopped almond
  •  1 tsp kashmiri red chili powder
  •  1 tsp sugar [adjust as per need]
  •  150 to 200 ml water to boil

For Paneer Butter Masala Gravy

  •  3 to 4 tbsp butter
  •  1 small bay leaf or tej patta
  •  1 inch cinnamon or dalchini
  •  3 to 4 green cardamom or elaichi
  •  3 to 4 cloves or laung
  •  1 tbsp ginger-garlic paste
  •  2 green chili [vertically sliced] 
  •  1 tsp kashmiri red chili powder[for colour]
  •  1 tbsp kasuri methi
  •  250 gm fresh paneer
  •  2 tbsp cream
  •  2 tbsp chopped coriander leaves

Instructions

how to make paneer butter masala recipe?

  1. For making paneer butter masala, heat oil or butter in a pan.
  2. Then, add chopped tomatoes,onions,cardamom ,cashew,almond and saute in medium flame for 2 to 3 min.
  3. Also add a pinch of salt,sugar,kashmiri red chili powder and make a quick stir.
  4. Now add sufficient amount of water,cover the pan with lid and simmer for 12 to 15 min.
  5. Next cool down the mixture and pour in grinder to make a smooth paste for gravy.
  6. Now for making paneer makhani gravy add butter in a pan and melt it in low flame.
  7. Then add bayleaf ,clove,cardamom,cinnamon and saute in medium flame upto 45 sec to 1 min.
  8. Next add chopped ginger-garlic,green chili and saute in medium flame until raw smell goes away.
  9. After that pour tomato-onion puree and cashew paste.
  10. Also add kashmiri red chili powder and cook until gravy becomes thick and butter begins to leave side of the pan.
  11. Now, pour water depend upon your gravy consistency cover with lid and simmer for 6 to 7 min.
  12. After that add fresh paneer cube in this butter gravy,mix gently for 1 to 2 min.
  13. Check taste of salt if required add it.
  14. Finally,sprinkle kasuri methi add cream,and gently mix for another 1 min in low flame.
  15. Furthermore for garnishing butter paneer sprinkle some freshly chopped coriander leaves and creams on top on gravy.

So,we make one of the popular recipe paneer butter masala ,now serves hot with your favourite indian dishes roti,paratha,naan or any type of rice.

Notes

  1. Add Paneer Cube when makhani gravy is completely cooked,don't cook them long time which turns your paneer chewy.
  2. If you don't have high power blender you can strain out makhani paste from strainer which you will get smooth paste.
  3. If you are vegan want to make paneer butter masala just use coconut cream,vegan butter and tofu instead of paneer.

Nutrition Information

Yield

3

Serving Size

3

Amount Per ServingCalories 1774Total Fat 140gSaturated Fat 66gTrans Fat 3gUnsaturated Fat 54gCholesterol 356mgSodium 4910mgCarbohydrates 67gFiber 10gSugar 21gProtein 70g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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