PANEER BUTTER MASALA RECIPE

Paneer butter masala is one of the popular creamy north Indian side dish for roti varieties and mild pulaos. The name itself says the main ingredient is paneer.

Almost all my recent posts are south Indian, so after a long days, am posting one of my favourite scrumptious north Indian dish butter masala recipe.

It is a mild spiced curry with cream and cashew paste which makes this curry as so rich. In addition we are making this curry in butter, which gives extraordinary taste and flavour.

There may variety of ways of making this paneer butter masala. This version uses onion and tomato, we can even make this gravy without onion and garlic too, will share that version in near future.

OK, now let’s move on to this recipe.

PANEER BUTTER MASALA

SOAKING TIME: - | PREPARATION TIME: 10 MINS | COOKING TIME: 25 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE: NORTH INDIAN

SERVES: 4 PERSONS

INGREDIENTS:

                                    1 tablespoon butter

                                    100 grams cubed Paneer

                                    2 +1 large sized onion

                                    2 large sized tomato

                                    ½ cup chopped capsicum

                                    10 to 15 cashew nuts             

                                    ¼ cup cream

                                    1 teaspoon kasoori methi

                                    ½ tablespoon kashmiri red chilli powder

                                    ½ tablespoon coriander powder

                                    ½ teaspoon turmeric powder

                                    1 teaspoon garam masala powder
                                    2 green chillies

                                    Salt to taste

                                    Few coriander strings

                                    Water as needed

                        To temper

                                    1 tablespoon butter

                                    1 inch piece cinnamon

                                    3 cardamoms

                                                                       

PREPARATION:

Soak the paneer in hot water for around 15 minutes to make it softer.

Soak the cashews in hot water for 10 minutes and then grind into smooth paste.

Chop 2 onions and tomatoes roughly and keep it aside.

Chop the remaining 1 onion and capsicum into medium sized squares and set aside.
chop the green chillies and keep it aside.

METHOD:

In a pan add a tablespoon of butter and let it melt. Then add the onions and saute well till it starts changing the colour.

Remove it from heat and let it cool down.

Add tomatoes and saute for 1 more minute, no need to make the tomatoes mushy.

Grind the sautéed onion, tomatoes and ginger garlic paste into smooth paste.

In the same pan add remaining butter and let it melt.

Add the cinnamon, cardamom and saute for few seconds.

Then add the chopped onion and capsicum and saute till the onions becomes translucent.

Add the chopped green chillies.
Then add the ground paste and saute well.

Then add the red chilli powder, coriander powder and turmeric powder.

Saute well.

Add required salt.

Once the raw smell goes off, add 2 cups (approx.) of water and let it boil for around 5 to 7 minutes.

Then add the ground cashew paste and let it boil well.

The gravy will become little thicker in consistency after adding the cashew paste.

Then add the garam masala, crushed kasoori methi and soaked paneer and mix well.

Allow it to boil for 1 to 2 minutes.

Finally add the cooking cream and mix well. Don’t let it boil after adding the cream.

Garnish with chopped coriander and serve hot with roti/pulao.

NOTES:

You can saute the paneer in butter before adding into the gravy.

You can add ginger and garlic instead of ginger garlic paste.

Instead of cream you can add ½ cup milk too.

Using kashmiri chilli will give nice red colour to the gravy, instead you can use normal variety.

Using butter will give nice flavor and taste, you can replace butter with oil or use 50-50 ratio.

VIDEO RECIPE:

STEP BY STEP PHOTOS: 

Soak the paneer in hot water for around 15 minutes to make it softer.

Soak the cashews in hot water for 10 minutes and then grind into smooth paste.

In a pan add a tablespoon of butter and let it melt. Then add the onions and saute well till it starts changing the colour.

Add tomatoes and saute for 1 more minute, no need to make the tomatoes mushy.

Remove it from heat and let it cool down.

Grind the sautéed onion, tomatoes and ginger garlic paste into smooth paste.

In the same pan add remaining butter and let it melt.

Add the cinnamon, cardamom and saute for few seconds.

Then add the chopped onion and capsicum and saute till the onions becomes translucent.

Then add the ground paste and saute well.

Then add the red chilli powder, coriander powder and turmeric powder.

Saute well.

Add required salt.

Once the raw smell goes off, add 2 cups (approx.) of water and let it boil for around 5 to 7 minutes.

Then add the ground cashew paste and let it boil well.

The gravy will become little thicker in consistency after adding the cashew paste.

Then add the garam masala and crushed kasoori methi and mix well.

Then add the soaked paneer and allow it to boil for 1 to 2 minutes.

Finally add the cooking cream and mix well. Don’t let it boil after adding the cream.

Garnish with chopped coriander and serve hot with roti/pulao.

Do try this recipe and please don’t forget to give your feedback in comments.

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