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Paneer Butter Masala Recipe

Yields1 ServingPrep Time30 minsCook Time15 minsTotal Time45 mins

Paneer butter masala recipe is a creamy Indian gravy with a shiny spread of butter

paneer butter masala recipe

 200 g Paneer Cubes
 5 Nos Onions
 6 Nos Tomatoes
 4 tsp Butter
 2 tsp Cooking Oil
 ½ tsp Dried Cucumber Seeds
 4 Strands Saffron
 10 Nos Cashews
 2 Bay Leaf
 1 Anise
 1 tsp Ginger Garlic Paste
 2 Nos Clove
 1 Inch Cinnamon
 1 tsp Chilli Powder
 ½ tsp Coriander Powder
 1 Pinch Turmeric
 ½ tsp Garam Masala
 1 Pinch kasuri Methi
 1 tsp Coriander Leaves
 1 tsp Spring Onion
 1 tsp Fresh Cream (optional)
 Salt & Water as Required
Soaking The Nuts
1

Take the measured quantities of cashews, cucumber seeds, and saffron in a small bowl and pour some lukewarm water in it.

2

Let it soak for one hour approximately and keep it aside

Roasting The Spices
3

Place a pan in the stove and pour a little oil in it and once it is heated add the measured quantities of bay leaf, anise, clove, cinnamon and cardamom to it and roast till you get a nice aroma out of it.

4

After a minute or two switch off the stove and keep the pan aside.

5

Let it cool.

Preparing The Base For Gravy
6

Take the measured quantities of onion and tomatoes and cut them into big pieces.

7

Heat the pan again and keep it in medium flame. Sprinkle a little oil and once it is heated add the onions and mix well.

8

Let it cook for a minute or two.

9

When it is roasted, switch of the stove and let it cool for some time.

10

Simultaneously boil the tomatoes in a bowl of water for a few minutes.

11

When it cools down, peel off the skin and keep it aside.

Blend The Ingredients
12

Take a mixer jar and add the soaked nuts along with the saffron strands into it after straining the excess water from it.

13

Blend it into a smooth paste and keep it.

14

Add the roasted spices in the jar and make a dry powder out of it and keep it too.

15

Finally, add the roasted onion and boiled tomato into the jar without adding water.

16

Make a fine paste out of it and transfer it to a bowl.

Making Of The Paneer Butter Masala
17

Heat a pan in the stove and keep it in medium flame.

18

When it is heated add the measured quantities of butter and cooking oil in it.

19

When it is heated, just drop a teaspoon of ginger garlic paste into it and stir for a minute.

20

When a nice flavour comes out of it, add one finely chopped onion into the pan and mix well.

21

Once it becomes translucent, add the tomato-onion puree which we prepared earlier and mix well.

22

Keep stirring in medium flame until the raw smell of onion and tomato goes off.

23

At this stage, add the dry spice powder and mix well.

24

You will get a nice flavour when it gets cooked for two to three minutes.

25

Lower the flame as the gravy may splutter.

26

Here you add the measured quantities of garam masala, turmeric, chilli powder and coriander powder with the required amount of salt and water.

27

At last, blend in the nutty paste and stir in along with a little water.

28

Allow the gravy to cook until the butter oozes out from the sides and the raw smell of the masalas go off.

29

It will take approximately about five to ten minutes to reach this stage.

30

Now, you add the paneer cubes with a pinch of kasuri methi and adjust the flame to medium mode.

31

Close it with a lid and let it get cooked for a few minutes. (ten minutes approximately)

32

After a while just open the lid and when you get the
desired consistency, smear a teaspoon of butter over it along with a teaspoon of fresh cream over it.

33

Sprinkle some fresh coriander leaves and spring onion and turn off the stove.

34

Serve it hot with any type of roti or rice as I have mentioned in the beginning.

Nutrition Facts

Serving Size 100 g

Servings 0

Amount Per Serving
Calories 220
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 5g2%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.