Paneer butter masala is a very famous delicious creamy dish from Norther part of India which can be prepared for any party or special occasions . This recipe is loved by all and especially kids who love sweet creamy sauce with paneer. This dish is available in every Indian restaurant. I have already shared a recipe of Paneer butter masala which is with onion & garlic however this dish is specially prepared for those who don’t eat onion and garlic either during Navratri period or otherwise. In this recipe I have also added bell peppers along with paneer. Bell peppers gives a nice aroma and wonderful flavor to this dish. To give a natural red color, I have add beetroot which gives a scrumptious red color to curry. Without onion-garlic as well this dish comes out to be so yummy and tasty. Chili Paneer Butter Masala goes very well with jeera rice, naan, roti or parathas.
- 300g Paneer cut into 2'' square
- 1 Red bell pepper cut into small peices
- 1 Green bell Pepper cut into small peices
- 4 Tomatoes chopped
- 3 tbsp Grated beetroot
- 1 tbsp Ginger paste
- 3 tbsp Cashew nuts soaked into hot water
- 4 tbsp Oil
- 1 tbsp Butter
- 1/2 tsp Cumin Seeds
- 3 Bay leaves
- 3 Green cardamom
- 1 Black cardamom
- 2 floret Mace
- 1'' Cinnamon Stick
- 3 Cloves
- 2 tsp Coriander and Cumin powder each
- 1/2 tsp Turmeric powder
- 2 tsp Paneer butter masala powder store bought
- 2 tsp Kashmiri red chili
- 1 tsp Garam masala powder
- 1 tbsp Crushed kasoori methi
- 1 tbsp Honey
- Salt to taste
- 3 tbsp Havey whipping cream
- Keep all the ingredients ready.
- Heat 3 tbsp oil in a pan or kadhai at medium heat. Once its hot, add cumin seeds and bay leaves. Once cumin seeds starts crackling, add all whole spices listed in ingredient in it. Saute it for few seconds. Add ginger paste and saute it till ginger gets light golden color. Add chopped tomatoes, grated beetroot, kashmiri red chili powder, turmeric powder and salt into it.
- Saute it and cover it, let it cook till tomato gets mussy. Add soaked cashew nuts into it. Once tomato gets mussy, turn off the heat. Transfer it in to blander and make a puree along with three fourth cup of water. Once it done, keep it aside.
- In same pan or kadhai, heat 1 tbsp oil and butter, once butter gets melted, add green & red bell peppers and little salt. Saute it at medium to high heat till bell peppers gets light brown. Stir it continuously so it doesn't burn. Reduce the heat at medium heat. Add coriander- cumin powder, garam masala and paneer butter masala powder and stir it for 45 sec.
- Strain the tomato puree into kadhai and allow to boil. Add kasoori methi, honey into curry and stir. Adjust the curry consistency, it should be not very thick and not very thin.
- Cover it and let it cook for 1 minutes. Add heavy whipping cream and mix it well. Turn off the heat and keep it covered for couple of minutes.
- Chili paneer butter masala is ready to be served. Transfer it in serving bowl.
- Enjoy delicious flavorful chili paneer butter masala with jeera rice, or paratha or roti, naan.
Drooling.. Love the color, the texture and the recipe. This looks perfect!
Thank you Kushi!