Posts
Punjabi paneer butter masala is one of the most popular paneer recipes in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread. Whether you serve it with tandoori roti, naan and Paneer kulcha or with steamed rice, it’s going to satisfy your palate like never before. Follow our step by step recipe to make this best vegetarian dish for lunch.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 6 servings
INGREDIENTS:
Paneer/ Indian Cottage Cheese, cut into 1-inch cubes:- 500 gram
Tomato (chopped):- 5 medium size
Onion (chopped):- 4 medium size
Cream:- 3tbsp
Butter:- 3tbsp
Cashew:- 20
Oil:- 1tsp
Garlic cloves (peeled):- 20
Chopped Ginger:- 1inch
Dry red chilli:- 1
Bay leaves:- 2
Cinnamon Stick:- 1inch
Green Cardomom:- 6
Clove:- 10
Salt to taste
Coriander powder:- 1/2tsp
Turmeric powder:- 1tsp
Garam masala powder:- 1/2tsp
Kashmiri red chilli powder:- 2tsp
Kasuri methi (dry fenugreek leaves):- 1tbsp
Cumin seeds:- 1/2tsp
Sugar:- 1/2tsp
Video of Paneer Butter Masala Recipe
How to make the recipe:-
Preparation:
1. Heat a pan add 1tsp oil and 1tbsp butter. Let the batter melt.
2. Add dry red chilli, ginger, garlic and cashew and fry it for 1 minute.
3. Add the onions and cook for 2-3 minutes or stir until the onions are cooked and tender.
4. Add in the chopped tomatoes and fry it for a minute on medium flame.
5. Add 1/2tsp salt and mix it with. Now cover it and cook for 3-4 minutes or until the tomatoes are soft.
6. Now the tomatoes are nice and soft. Turn off the heat and grind once the mixture cools down.
Making Paneer Butter Masala:
1. Heat a pan add 2tbsp butter and let the butter melt.
2. Add the whole spices ; cloves, bay leaves, cardomom and the cinnamon stick. Fry it for 1/2 minute on medium flame.
3. Now add cumin seeds and fry it for 20-30 seconds.
4. Add Kashmiri red chilli powder and turmeric powder on low flame. Mix it.
5. Add the onion tomato paste. Mix it.
6. Add required salt and 1/2 tsp sugar to balance the sourness of tomato. Mix it.
7. Cover the pan and cook it for 10 minutes on low to medium flame.
8. Add coriander powder and cream. Mix it.
9. Add 1/4 cup water. Cover the pan and cook it for another 5 minutes on low- medium flame.
10. Add Paneer/ cottage cheese. Stir it.
11. Cover and cook it for 3-4 minutes on low flame.
12. Add garam masala powder and put the fenugreek leaves on your palm, gently rub it inside your palm. Sprinkle on Paneer Butter Masala. Mix it well.
13. Cover and cook it for 2 minutes on low flame. Turn off the heat.
14. Transfer Paneer Butter Masala to a serving bowl and garnish with cream or coriander leaves.
Notes:
You can skip using garlic and onion and make a no Onion no garlic Paneer Butter Masala Recipe. Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use 1/2 tsp.
