Paneer Butter Masala
Servings Prep Time
4 10-12minutes
Cook Time
35minutes
Servings Prep Time
4 10-12minutes
Cook Time
35minutes
Ingredients
Gravy for paneer butter masala
Whole Spices
Instructions
  1. Ingredients for paneer butter masala. Cut the tomatoes, onion and keep it aside. Soak the cashew nuts into hot water for 10 minutes.
  2. Heat oil in deep pan/kadai, once it gets hot add bay leaves and 1/2 tsp cumin seeds. Add 3 tbs butter into the oil, once cumin seeds starts crackling. Add all whole garam masala (green cardamom, javitri, red chili, cinnamon stick, cloves) and saute it for 1/2 min. Add onion and ginger- garlic paste and saute till golden color at medium heat.
  3. Add chopped tomatoes, turmeric powder, Kashmiri red chili, soaked cashew nuts and salt. Saute for 6-7 minutes till tomato gets mushy. Once tomato gets mushy turn off the heat. Let it cool down and grind it to make a fine paste. Pour in a separate bowl.
  4. In a same kadhi, add 1 tbsp butter and 1/2 tbsp garlic and saute till slightly golden color.
  5. Sieve the ground mixture into sauteed garlic using a strainer into kadhi.
  6. Add coriander, cumins powder and paneer butter masala into gravy. Cook for 10-12 minutes at medium heat. Stir continuously.
  7. Meanwhile, If you want to roast paneer, roast the paneer with little oil or butter at medium heat till golden brown color from all sides. Immediately, add paneer into gravy and cook it for 5 more minutes.
  8. Add 1/2 cup water, (check the gravy consistency it should be of medium consistency) garam masala, food color (optional) and honey or sugar into gravy, mix it well and cook for 5 minutes.
  9. Add kasoori methi, let it cook for another 5 minutes.
  10. At last, add fresh cream and let it cook for 1 min. Turn off the heat and keep it covered.
  11. Paneer butter masala is ready to be served.
  12. Enjoy with hot with jeera rice, butter naan, kulcha or paratha.
Recipe Notes
  1. This recipe can be made without onion and garlic. Follow the same processor just skip the onion and garlic.
  2. Keep roasted paneer into hot water to avoid dryness of paneer.