Paneer Butter Masala recipe
Paneer Butter Masala is a popular Indian dish made with paneer (Indian cottage cheese) cooked in a creamy and flavorful tomato-based gravy. Here’s a basic recipe for Paneer Butter Masala:
Paneer Butter Masala recipe Ingredients:
For the Paneer:
- 250g paneer, cubed
- 2 tablespoons oil
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
Paneer Butter Masala recipe For the Gravy:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon cashew nuts, soaked in water for 30 minutes
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 cup fresh cream
- 1 tablespoon honey or sugar (optional, to balance acidity)
- Fresh coriander leaves for garnishing
Paneer Butter Masala Instructions:
- Marinate the paneer cubes with ginger-garlic paste, salt, red chili powder, and turmeric powder. Let it sit for about 15-20 minutes.
- Heat oil in a pan and fry the marinated, paneer cubes until they turn golden brown. Remove them from the pan and set aside.
- In the same pan, add butter and oil. Once the butter melts, add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add the tomato puree and cook until the oil separates from the masala.
- Grind the soaked cashew nuts into a fine paste and add it to the tomato-onion mixture. Stir well.
- Add red chili powder, coriander powder, garam masala, and salt. Mix everything together.
- Pour in the fresh cream and mix well. Let the gravy simmer for a few minutes.
- Add honey or sugar if desired to balance the acidity of the tomatoes.
- Finally, add the fried paneer cubes to the gravy and gently mix them in. Let it simmer for a couple more minutes.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Enjoy your delicious Paneer Butter Masala! Adjust the spices and cream according to your taste preferences.