Paneer butter masala recipe is one of the most popular dishes throughout the world. This paneer butter masala recipe is rich, creamy and amazingly delicious dish that goes well with any flat breads and variety rice.
There are many varieties in making this particular dish. I always love simple and easy method and tweak with the whole spices.
Though, you tweak masala according to your palate, red tomatoes are essential for this recipe. Yes, adding pulpy fresh tomatoes gives the beautiful rich red colour without adding any artificial food colour. And the onions nicely sauteed in oil with the whole spices give a mild tinge of sweetness to the gravy. The main ingredient, Butter,cashew and fresh cream, add richness to the gravy and make the dish amazingly delicious.
How to make Paneer Butter Masala Recipe?
If you decide to prepare this Paneer butter masala recipe,make sure, you have red ripe tomatoes in your kitchen. Blanch tomatoes and grind to puree. Soak cashews in warm water least 15 to 20 minutes before grinding. These two preparations ahead of time help to finish this dish fuss free.
In a wide kadhai or pan, add little oil on a medium heat. To it add the whole spice and let the flavour infuse in the oil. Next, add roughly chopped onion and saute until slightly golden brown. This golden brown onion adds colour and mild sweetness to the gravy, so saute patiently to achieve the amazingly delicious gravy. Switch off the flame and let it cool completely before grinding to a fine paste.
The main preparation of preparing onion masala paste, tomato puree and cashew paste are done. Now, finally in the same kadhai, add butter and add the onion masala paste, ginger garlic paste and saute well. Since, it is already sauteed and grind to fine paste, it takes only 2 to 3 minutes to fry in butter. Then add tomato puree, chilli powder, coriander powder, turmeric and salt to taste and stir well to combine evenly and let it boil on medium heat. Add cashew paste and stir well for a minute. When oil starts to separate from the gravy, add diced paneer and cook for a minute or two and finally garnish with fresh cream and coriander leaves. The delicious Paneer Butter masala is ready to devour with any flat bread, rice or according to your preference.
Lets jump to the step by step pictorial preparation of Paneer butter Masala recipe.
Blanch tomatoes and grind to puree and keep it aside.
Soak cashew nuts in warm water for 15 to 20 minutes and grind to fine paste and keep it aside.
In a wide kadhai or pan, add oil on a medium heat. To it add the whole spices and wait until the aroma infuse in the oil.
Add roughly diced onion and saute until golden brown. Let it cool completely.
Grind it to a fine paste and keep it aside.
In the same kadhai or pan, add half the quantity butter on a medium heat and add the onion masala paste and saute for a few minutes. Now add ginger garlic paste and cook for until raw smell disappear.
Add tomato puree, chilli powder, coriander powder, turmeric powder and salt to taste. Let it cook for 10 to 15 minutes.
Add cashew paste to the mixture and cook for a minute or two.
Now add the remaining quantity butter and stir well. Add paneer pieces to the gravy and wait butter starts to separate from the gravy.
Yummy delectable Paneer (cottage cheese) Butter Masala is ready within few minutes with a proper planning. You can serve this dish with any flat breads,rice or flavoured rice. Garnish with fresh coriander leaves and fresh cream before serving.
Hope you like this recipe! If so, do try it out, leave your feedback in the comment section, it means a lot to me. Thank you so much for visiting by my blog! Happy Cooking!
Other Vegetarian Curry/Gravy You Might Like To Try
Vegetable Paneer(Cottage Cheese) Curry
Bagara Baingan/Brinjal or Eggplant Gravy
Non-Veg Curry/Gravy You Might Like To Try
Easy Chicken Kurma/Easy Chicken Curry (One Pot)
Kashmiri Chicken(Murgh)Kashmiri Chicken Curry
Mangalorean Chicken Ghee Roast,Semi Gravy
Sankara Meen Curry/Kuzhambu,Red Snapper Curry
Notes
You can use store bought paneer or homemade paneer.
Frying paneer before adding to the masala is purely optional.
Use pulpy ripe tomatoes to get a rich red colour masala.
Using the whole spices more or less is individual taste.
You can add dry kasuri methi in the masala (optional)
Adding fresh cream before serving give rich look and creamier taste.
PANEER BUTTER MASALA RECIPE
Ingredients
- 200 gm paneer ( cottage cheese )
- 350 gm tomatoes ( ripe )
- 2 onion ( medium sized )
- ½ teaspoon GingerGarlic Paste
- 50 gm butter
- 2 tablespoon oil
- 20 cashew nut ( numbers )
- 1" inch cinnamon
- 3 clove
- 2 cardamom
- coriander leaves ( for garnish )
- 3 tablespoon fresh cream ( for garnish )
Instructions
- Blanch tomatoes and grind to puree and keep it aside.
- Soak cashew nuts in warm water for 15 to 20 minutes and grind to fine paste and keep it aside.
- In a wide kadhai or pan, add oil on a medium heat. To it add the whole spices and wait until the aroma infuse in the oil.
- Add roughly diced onion and saute until golden brown. Let it cool completely.
- Grind it to a fine paste and keep it aside.
- In the same kadhai or pan, add half the quantity butter on a medium heat and add the onion masala paste and saute for a few minutes. Now add ginger garlic paste and cook for until raw smell disappear.
- Add tomato puree, chilli powder, coriander powder, turmeric powder and salt to taste. Let it cook for 10 to 15 minutes
- Add cashew paste to the mixture and cook for a minute or two.
- Now add the remaining quantity butter and stir well. Add paneer pieces to the gravy and wait butter starts to separate from the gravy.
- Yummy delectable Paneer (cottage cheese) Butter Masala is ready within few minutes with a proper planning. You can serve this dish with any flat breads,rice or flavoured rice. Garnish with fresh coriander leaves and fresh cream before serving.
Notes
Nutrition
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