Close Window Print

Andhra Paneer Butter Masala | Paneer Butter Masala | How to make Paneer Butter Masala

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 5

Ingredients

  • For the Paneer:
  • 2 tbsp Butter/ Ghee
  • 200 gms Paneer
  • 1 pinch Turmeric
  • For the Gravy:
  • 3 tbsp Oil
  • 15 Cashew
  • 1 tbsp Melon seeds
  • Dry Coconut (Piece size of your palm appr.)
  • 1 inch Dalchini (Cinnamon Stick)
  • 3 Long (Clove)
  • 2 Ilaichi (Cardamom)
  • 1/2 cup Onion (Diced)
  • 1 tbsp Khuskhus (Poppy Seeds)
  • 2 Tomatoes (Ripe)
  • For the Curry:
  • 2 tbsp Oil
  • 3 tbsp Butter/Ghee
  • 1 tbsp Zeera (Cumin)
  • 1 tbsp Ginger-garlic Paste
  • Salt (As per taste)
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Powder (Roasted)
  • 1 1/2 tbsp Red Chilli Powder
  • 275 ml Water
  • 2 pinches Red Food Colour (optional)
  • 1 tbsp Kasuri Methi
  • Kothmir (Coriander leaves) (finely chopped a little)

Instructions

  1. Melt butter in a pan and add a pinch of turmeric to it. Put in the Paneer cubes and fry till they turn golden brown.
  2. Heat the oil in a vessel and fry the cashew nuts, melon seeds cloves and cardamom.
  3. Add the diced onions and fry till golden. Now add the Khuskhus .
  4. When the Khuskhus seeds start to splutter, add the diced tomato. Once the tomatoes turn pulpy, take the vessel down. Grind the tomato mixture adding a little water. If necessary you may run the mixture through a sieve.
  5. For the curry, melt 2 tbsp butter or Ghee and put the Cumin seeds. When the seeds start to splutter, add ginger garlic paste and fry till golden brown.
  6. Now add salt, coriander powder, Chilli powder, and Cumin powder. Take care that the masala does not blacken. Add a very little water and fry till oil floats on top.
  7. Now add the ground gravy paste and water and let the gravy cook slowly. Keep stirring now and then. Cook till gravy is thick and oil floats on top.
  8. Once the oil separates, add the fried Paneer cubes, crushed Kasuri Methi and the remaining butter. Mix it in gently, let it boil and take down the vessel from the flame after a minute or two.
  9. The Paneer Butter Masala cooked in the Telugu style is good with Rotis as well as with rice.