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Paneer Butter Masala Recipe -- How to make Paneer Butter Masala


Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make paneer butter masala recipe.
Paneer Butter Masala is a Punjabi Cuisine. Paneer cooked in butter and rich creamy gravy with all added spices. My most favorite North Indian dish is Paneer Butter Masala. Given a chance, whenever we go out for dinner, I always prefer paneer butter masala with butter naan.
I tried this recipe in different ways, once I chopped tomatoes and onions and then cooked and then added paneer and masalas. Once I made the paste of tomatoes only, onions added to them and then added paneer. A lot of research has been done on this recipe like I asked some of my North Indian friends and searched different recipe sites and finally made it. Lastly, I ended up in making it the way I am presenting it now. So many recipe sites also given the recipe in this way only.
For this, I prepare everything a day before and keep them ready. Tomato puree, onion Puree and also cashew nuts puree. At the time making this dish I just fry all of them and cook for five minutes and then add paneer cook for three more minutes. That's it!! paneer butter masala ready to serve.
I already posted recipes with paneer like paneer65, paneer tikka, paneer bhurji. Check out for more paneer recipes here.


Paneer Butter Masala

Paneer Butter Masala -- Masala and paneer cooked in butter.

Ingredients:
  • 200 Grams Paneer
  • 4 Small Tomatoes
  • 4 Small Onions
  • 15 Cashew Nuts
  • Salt to Taste
  • 1/2 Tablespoon Red Chilli Powder
  • 1/2 Tablespoon Garam Masala
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Corinader Powder
  • 2 Tablespoon Butter
  • 5 to 7 Cloves
  • 3" Cardamom Stick
Procedure:
  1. Soak cashew nuts in boiling water for one hour and grind it into a smooth paste.
  2. Blanch tomatoes in boiling water and once they get cooled, grind it into a fine puree.
  3. Blanch onions also in boiling water and grind it into a fine paste.
  4. Cut paneer in cubical.
  5. Heat oil and butter in a thick bottomed kadai.
  6. Add cloves and cinnamon. Once they started spluttering add ginger garlic paste.
  7. Fry it till the rawness goes off.
  8. Add onion paste and fry till the colour changes and the rawness goes off.
  9. Add tomato puree and cashew nuts paste also.
  10. Add salt, turmeric powder, red chilli powder, coriander powder and garam masala.
  11. Add a cup of water or required amount of water. Allow this to cook for five minutes.
  12. Add cubed paneer, if it a day or two old fry it in oil. But I prefer non-fried. Cook this for for five minutes.
  13. Serve Paneer Butter Masala with roti, kulcha, naans.

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