Paneer Butter Masala is a Popular Punjabi Recipe which can be easily made at home. The combination of spiciness and creamy texture of the gravy makes it simply tempting and rich in taste. Paneer Butter Masala can be served with any Indian Bread.
More paneer recipes for you:Matar Paneer, Kadai Paneer, Palak Paneer, Paneer Capsicum Masala, Veg Palak Paneer, etc.
How to make Paneer Butter Masala:
- Heat oil in a pan and shallow fry the paneer cubes from both the sides till lightly browned in colour and keep aside.
- Grind onion, ginger, and garlic in a food processor and keep aside.
- Soaked cashew in water for half an hour and then grind it into a smooth paste and keep aside.
Paneer Butter Masala
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Paneer Butter Masala is a Popular Punjabi Recipe which can be easily made at home. The combination of spiciness and creamy texture of the gravy makes it simply tempting and rich in taste. Paneer Butter Masala can be served with any Indian Bread.
Course: Lunch and Dinner
Cuisine: Indian
Servings: 4
Calories: 319 kcal
Ingredients
- 300 gm Paneer
- 8 piece cashew
- 4 medium sized tomatoes
- 2 medium sized onions
- 2 piece green chilly slit lengthwise
- 1 inch ginger
- 7 -8 piece garlic
- 2 piece cloves
- Coriander leaves to garnish
- ½ tsp Garam masala
- ½ tsp Red chily powder
- 1 tsp Coriander powder
- Salt to taste
- Kasturi methi Crushed
- Cinnamon stick
- 1 bay leaf
- 1 piece red chilly broken into two
- 2 tbsp Butter
- 1 tsp Ghee
- 2 tsp Fresh cream
Instructions
- Heat oil in a pan and shallow fry the paneer cubes from both the sides till lightly browned in colour and keep aside.
- Grind onion, ginger, and garlic in a food processor and keep aside.
- Soaked cashew in water for half an hour and then grind it into a smooth paste and keep aside.
- Grind tomatoes and make tomato puree, keep aside.
- Heat oil and butter in a nonstick pan over medium flame. Add bay leaf, cloves, cinnamon stick, red chilly and sauté for a min.
- Now add onion paste and sauté for 5-6 mins.
- Add Green chilly and red chily powder and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
- Add cashew nuts paste and cook for 2-3 mins.
- Add tomato puree and Cook on medium flame until tomatoes become mushy and oozes oil.
- Now add a glass of water, mix it well and bring it to boil. You can adjust the consistency of the gravy according to your preferences.
- Add coriander powder, ½ tsp of red chilly powder and mix it well with the gravy.
- Add paneer, kasturi methi, coriander leaves, garam masala and cook for some more time until everything gets blended well.
- Add fresh cream and bring it to boil.
- Garnish with finely chopped coriander leaves and a tbsp of fresh cream.
- Serve hot with any indian bread or rice.
Nutrition Facts
Paneer Butter Masala
Amount Per Serving (1 serve)
Calories 319 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 80%
Cholesterol 71mg 24%
Sodium 153mg 6%
Potassium 56mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 11g 22%
Vitamin A 8.4%
Vitamin C 23.9%
Calcium 36%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.
- Grind tomatoes and make tomato puree, keep aside.
- All the three Pastes are ready.
- Heat oil and butter in a nonstick pan over medium flame. Add bay leaf, cloves, cinnamon stick, red chilly and sauté for a min.
- Now add onion paste and sauté for 5-6 mins.
- Add Green chilly and red chily powder and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
- Add cashew nuts paste and cook for 2-3 mins.
- Add tomato puree and Cook on medium flame until tomatoes become mushy and oozes oil.
- Now add a glass of water, mix it well and bring it to boil. You can adjust the consistency of the gravy according to your preferences.
- Add coriander powder, ½ tsp of red chilly powder and mix it well with the gravy.
- Add paneer, kasturi methi, coriander leaves, garam masala and cook for some more time until everything gets blended well.
- Add fresh cream and bring it to boil.
- Garnish with finely chopped coriander leaves and a tbsp of fresh cream.
- Serve hot Paneer Butter Masala with any Indian bread or rice.
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