Paneer butter masala recipe | Butter paneer recipe
paneer butter masala or butter paneer is one of the popular paneer recipes in india, where fresh paneer cube simmer in creamy makhani gravy.
Ingredients
Ingredients For Paneer Butter Masala
- 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
Other Butter Paneer Ingredients
- 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?
- For making butter masala, heat oil or butter in a pan.
- Then, add chopped tomatoes, onions, cardamom, cashew, almond, and saute in medium flame for 2 to 3 min.
- Also add a pinch of salt, sugar, Kashmiri red chili powder, and make a quick stir.
- Now add a sufficient amount of water, cover the pan with a lid and simmer for 12 to 15 min.
- Next, for making smooth puree for butter paneer, cool down the mixture and pour in a grinder to make a smooth paste for gravy.
- Now for making paneer makhani gravy add butter in a pan and melt it in low flame.
- Then add bay leaf, clove, cardamom, cinnamon, and saute in medium flame up to 45 sec to 1 min.
- Next add chopped ginger-garlic, green chili and saute in medium flame until the raw smell goes away.
- After that pour tomato-onion puree and cashew paste.
- Also, add Kashmiri red chili powder and cook until the gravy becomes thick and butter begins to leave the side of the pan.
- Now, pour water depends upon your gravy consistency cover with a lid, and simmer for 6 to 7 min.
- After that add fresh paneer cube in this butter paneer gravy and mix gently for 1 to 2 min.
- Check taste of salt if required add it.
- Finally, sprinkle kasuri methi add cream, and gently mix for another 1 min in low flame.
- Furthermore for garnishing butter paneer sprinkle some freshly chopped coriander leaves and creams on top of gravy.
Notes
Paneer Butter Masala Recipe Note
- Add Paneer Cube when makhani gravy is completely cooked, don't cook them long time which turns your paneer chewy.
- If you don't have high power blender you can strain out makhani paste from the strainer which you will get a smooth paste.
- If you are vegan want to make paneer butter masala just use coconut cream, vegan butter, and tofu as a substitute of paneer, butter, and cream.
Nutrition
Serving: 3g | Calories: 1774kcal | Carbohydrates: 67g | Protein: 70g | Fat: 140g | Saturated Fat: 66g | Polyunsaturated Fat: 54g | Trans Fat: 3g | Cholesterol: 356mg | Sodium: 4910mg | Fiber: 10g | Sugar: 21g