Paneer Butter Masala

This restaurant-style paneer butter masala is a delicious, creamy and smooth gravy. It is best served with rotis, naan, and parathas. It is originally a mild spice gravy but my husband likes spicy food, So I added a bit of my own spicy touch! You may also like my other paneer recipes such as Kadai Paneer, Paneer Lababdar, Paneer 65, Paneer Manchurian, Paneer Korma and  Shahi Paneer.

Paneer Butter Masala

Furthermore, I would like to give some suggestions for making tasty paneer butter masala. Firstly, Don’t forget to use cashews while grinding onion and tomato paste. If your cashews are hard, then soak them in hot water for five mins and then add it while sauteing. Secondly, try to use fresh ripe tomatoes for this recipe because it will give a nice color and tangy taste to your paneer butter masala. Finally, add some tomato ketchup to this dish because it gives some sweet taste and vibrant color. If you don’t have the ketchup, then add 1/2 tsp of sugar. You can also add 1/2 cup milk instead of cream.

If you don’t like paneer cubes, then add tofu instead of paneer.

Paneer Butter Masala 2018-01-26 04:38:07

Serves 3    This restaurant style paneer butter masala is a delicious, creamy and smooth gravy. It is best served with rotis, naan and parathas. It is originally a mild spice gravy but my husband likes spicy food, So I added a bit of my own spicy touch!                              Print        Prep Time   00:05        Cook Time   00:25        Total Time   00:30

Prep Time   00:05        Cook Time   00:25        Total Time   00:30                      Ingredients

1. 200g paneer cubes
2. 1 medium sized onion (roughly chopped)
3. 150g tomatoes (roughly chopped)
4. 1 & 1/2 tsp ginger garlic paste
5. 8 cashew nuts
6. 1 tsp coriander powder
7. 3/4 to 1 tsp red chili powder
8. 1/4 tsp turmeric powder
9. 1/2 tsp garam masala powder
10. salt to taste
11. 1 & 1/2 tsp crushed fenugreek leaves
12. 1 tbsp olive oil or any other oil
13. 15g butter (1tbsp)
14. 2 tbsp cream
15. 1 tbsp tomato ketchup or 1/2 tsp sugar          To saute
16. 1 bay leaf
17. 3 cloves
18. 1 inch cinnamon stick
19. 2 cardamom pods          Instructions
20. Immerse the paneer cubes in hot water until you cook it.
21. Firstly, heat a non-stick pan with oil over medium heat, fry onions until they turn transparent.
22. Then add ginger and garlic paste, tomatoes with salt and cook until it turns soft and mushy.
23. Also add all the spice powders and cashew nuts and saute until the raw smell leaves.
24. Turn off the heat. Once the mixture cools, place it in a blender with 1/2 cup of water, blend until smooth.          How to cook paneer butter masala
25. Furthermore, heat a pan with butter, add in cloves, cinnamon, cardamom, and bay leaf, fry until they splutter. Pour the blended puree, saute until the paste becomes thick or it oozes oil from the sides of the pan.
26. Then add crushed fenugreek leaves and saute well.
27. Further add paneer cubes with 1/2 cup of water, mix well and turn the heat to low, cover the pan and cook it for 3 mins.
28. Additionally, add tomato ketchup and mix well until incorporated.
29. Then add cream, mix well and cook for 1 to 2 minutes over low heat.
30. Turn off the heat, and transfer the paneer butter masala to a serving plate and finally, garnish it with some butter and cream.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Paneer Butter Masala

Serves 1
Prep Time: 00:05
Cook Time: 00:25
Total Time: 00:30

Ingredients

• 200g paneer cubes
• 1 medium sized (roughly chopped) onion
• 150g (roughly chopped) tomatoes
• 1 & 1/2 tsp ginger garlic paste
• 8 cashew nuts
• 1 tsp coriander powder
• 3/4 to 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• to taste salt
• 1 & 1/2 tsp crushed fenugreek leaves
• 1 tbsp olive oil or any other oil
• 15g (1tbsp) butter
• 2 tbsp cream
• 1 tbsp or 1/2 tsp tomato ketchup or sugar

Instructions

• Immerse the paneer cubes in hot water until you cook it.
• Firstly, heat a non-stick pan with oil over medium heat, fry onions until they turn transparent.
• Then add ginger and garlic paste, tomatoes with salt and cook until it turns soft and mushy.
• Also add all the spice powders and cashew nuts and saute until the raw smell leaves.
• Turn off the heat. Once the mixture cools, place it in a blender with 1/2 cup of water, blend until smooth.
• Furthermore, heat a pan with butter, add in cloves, cinnamon, cardamom, and bay leaf, fry until they splutter. Pour the blended puree, saute until the paste becomes thick or it oozes oil from the sides of the pan.
• Then add crushed fenugreek leaves and saute well.
• Further add paneer cubes with 1/2 cup of water, mix well and turn the heat to low, cover the pan and cook it for 3 mins.
• Additionally, add tomato ketchup and mix well until incorporated.
• Then add cream, mix well and cook for 1 to 2 minutes over low heat.
• Turn off the heat, and transfer the paneer butter masala to a serving plate and finally, garnish it with some butter and cream.

By Santhi Therese
The Indian Claypot