Paneer Butter Masala


Restaurant style creamy ,delicious Paneer Makhani /Paneer Butter Masala works so well as a vegetarian option to enjoy the similar taste of that of Butter Chicken!
Enjoy this gravy with Naan /Roti/Paratha or rice.
                                                               


One of the most loved vegetarian dishes...Paneer Butter Masala!!

We all love paneer dishes... don't we???..ranging from dry dishes...to gravys...from rice dishes to pakodas :D
I can gobble Paneer in no time :) Nowadays on any veggie day I would prefer Paneer over any other item :D... people change...I know :)
I always keep an extra slab of paneer in my refrigerator...just in case ;)

This is one of my favorite Paneer dishes...apart from this I prepare Palak Paneer, Paneer Bhurji, Paneer Kadai, Paneer Tikka Masala, Paneer Pakodas..will post recipes soon!!
You can check my recipe of Palak Paneer and Paneer Chilli Dry too!!

I love eating Paneer Butter masala with super soft chapatis or tandoori rotis...this time I made it with chapati...and loved eating it to last bite :)
Do try this recipe and enjoy!!

Top look of a pan with Paneer cottage Cheese makhani butter masala


a white bowl with Paneer cottage Cheese makhani butter masala restaurant style served with paratha and rice


Paneer Butter Masala/Paneer Makhani

prasanna hede
Published 06/13/2018
Paneer Butter Masala/Paneer Makhani
Restaurant style,creamy delicious Paneer Butter Masala or Paneer Makhani,goes so well with Naan/Roti or Rice!

Ingredients

  • 1 Cup, Paneer,cubed and soaked in warm water
  • 1 Large Red Onion,sliced
  • 2 Medium Tomatoes,pureed,without seeds and water
  • 6 Cashewnuts
  • For Masala:
  • 2 Bay Leaves
  • 3 Green Cardamom
  • 1/2 Inch piece of Cinnamon
  • 4 Cloves
  • 1/2 Teaspoon Jeera/Cumin Seeds
  • 6 Pepeprcorns
  • 1 Teaspoon Coriander Seeds
  • 1/2 Teaspoon Fennel Seeds
  • 1 Teaspoon Poppy Seeds White
  • 1 Teaspoon Sesame Seeds
  • 2 Sprigs Cilantro
  • 2 Tablespoon Heavy Cream
  • Water if needed to grind
  • Additional:
  • 2 Tablespoon Butter
  • 1 Tablespoon Oil
  • 1 Teaspoon,Kasoori Methi (dried Fenugreek Leaves) ,crushed
  • 1 Teaspoon Ginger paste
  • 1 Teaspoon Garlic paste
  • Salt as per need
  • 1/2 Teaspoon Sugar
  • 1/3 Cup Heavy Cream
  • 2 Sprigs Cilantro,chopped
  • 1 Teaspoon,Garam Masala Powder(Optional)
  • A pinch of red /orange food grade color(optional)

Instructions

  1. In a pan,add butter and oil together,and heat it.
    When hot,add cashew nuts and onion.
    Fry them till soft and brown.
    when cooled grind it to a smooth thick paste by adding very little water.
  2. Meanwhile,in a mixer grinder,add all the ingredients mentioned "For Masala" except cilantro,cream and water.
    Pulse it once to make a coarse powder.
    Add cilantro and cream and grind it to a smooth paste.
    If required add water to it.
  3. In the same pan, add the kasoori methi and let it cook in the leftover juice of fried onion.
    Next add the masala paste and let it cook.
    Add ginger and garlic paste.
    Add salt and sugar,add the onion paste.
    Add tomato puree and mix further.
    Optionally add garam masala powder and pinch of food color ,cream and mix well.
  4. Let this cook till oil starts to separate,add paneer cubes and mix slowly.
    Add chopped cilantro and serve immediately Roti /Naan /Paratha or Rice.
Yield: 4 Servings
Prep Time: 00:15:00 mins.
Cook time: 00:10:00 mins.
Total time: 0 mins.
Tags: paneer butter masala,paneer makhani,vegetarian gravy


Tips:
  • Its always better to keep paneer cubed and soaked in warm water, this way paneer is very soft when cooking.
  • For tomato puree, you can use store bought puree or prepare at home.
  • Fry the onions till they are brown and then cool them and grind to a smooth paste. Do not make it watery.
  • Adjust the spice levels as per your choice.










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        Enjoy!!
        Prasanna Hede
        Prasanna Hede

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