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Paneer Butter Masala | How to make Paneer Butter Masala Recipe

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Total Time 25 Mins
  • Servings 4

Ingredients

  • 200 gms Paneer
  • 5 Tomatoes
  • 1 Onion
  • 1/4 cup Cashew Nuts
  • 1 Inch Cinnamon Stick
  • 2 Cardamoms
  • 2 Cloves
  • 1/2 Ginger Piece
  • 4 Garlic Cloves
  • 1/2 tsp Crushed Kasuri Methi (dried Fenugreek leaves)
  • 3/4 tsp Coriander Powder
  • 3/4 tsp Roasted Cumin Powder
  • 1 tsp Sugar
  • 4 tbsps Butter
  • Salt
  • 2 tsps Kashmir Mirchi Powder
  • 1 tbsp Oil
  • 1/2 cup Fresh Cream (Milk Cream)
  • 2 tsps Fresh Green Coriander
  • 300 ml Water for Gravy
  • 1/2 ltr Water to cook Tomatoes

Instructions

  1. Cook diced Tomatoes, Onions, Cinnamon, Cloves, Cardamoms, Cashew Nuts in a pan in half a liter of water.
  2. When it is cooked well, grind it to a soft, smooth paste-like Butter in a mixie.
  3. Melt Butter in a pan, add some Oil and Kashmiri Mirchi Powder, fry a little, then add the Tomato Cashew Paste and let it cook until it becomes thick.
  4. Once the Gravy is thick, add Kasuri Methi Powder, Cumin Powder, Coriander Powder, Salt, Sugar and add 300ml of water. Let it boil.
  5. A frothy layer forms on the surface of the boiling Gravy. Remove it so that the Curry looks attractive.
  6. When the Gravy is thick, add the Paneer pieces and let it cook for 2-3 minutes.
  7. Finally, add Fresh Cream (Milk Cream) and mix.
  8. Sprinkle chopped Green Coriander before removing from fire.