Paneer butter masala recipe, How to make paneer butter masala

Paneer butter masala recipe with step by step pictures. Side dish for roti, chapati, naan, kulcha, mild pulao.
Other than eating Paneer butter masala at restaurant, the recipe was first introduced to me by my friend Sangeeta. Till then I had no clue about the creamy texture that we get in restaurants. So first of all thanks to her for the recipe. I make this often now a days for Aj. Vj is not big fan of paneer, if I have to make him eat, the paneer has to be cut into tiny cubes. Otherwise he says its bland. I also add pepper for extra spiciness.
   I already have posted paneer butter masala recipe, but it is microwave version. So I know many of the readers google search specifically. So thought I should post this yummy recipe here. I wanted to picture this one in the traditional north Indian style copper finish vessels. But sadly I could not. So I thought enough of waiting for the presentation sake and let me concentrate in the recipe.

Paneer butter masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish

Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 4

    Paneer butter masala recipe, with step by step pictures. A rich side dish, perfect for roti/ naan or any mild rice variety!

Ingredients

Paneer cubes (frozen) - 1 & 1/2 cup

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Onion **- 1 large

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Tomato - 1 large

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Ginger garlic paste - 1 tsp

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Cashew nuts - 5-8

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Milk - 1/2 cup

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Cooking cream* - 1/4 cup

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Kasoori methi - 1 tsp

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Red chilli powder - 1 & 1/2 tsp

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Coriander powder (I used sambar powder) - 1 tsp

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Turmeric - 1/8 tsp

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Salt - As needed

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Butter - 2 tsp

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*You can use milk fully and omit cooking cream.

To temper

Oil - 2 tsp

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Elachi, clove - Each one

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Cinnamon - 1 small piece

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Optional seasoning

Butter - 1 tsp

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Red chilli(dry) - 1

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Black pepper whole - 1 tsp

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Step by step method:

1. Heat a pan and fry cubed onions until golden in a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.

2. Grind cashews with little milk or water to a smooth paste and set aside. Heat oil and temper with elachi, cinnamon and cloves. Add the ground onion tomato paste and give it a stir. Add red chilli powder,coriander powder, turmeric and ginger garlic paste. Mix well.

3. Meanwhile, keep the paneer cubes immersed in hot water. Continue frying for  4-5 minutes in medium flame or until the raw smell goes off. The onion tomato mixture should be thick now. Add the kasoori methi by crushing it in between your palms.

4. Add the ground cashew and mix well. Fry for another 2 minutes. Add oil if needed. When it becomes shiny, add required milk or water slowly while you stir. Add salt.

5. When your desired consistency reaches, add paneer drained from water and the cooking cream. Keep the flame in low and dont let the gravy boil. Just mix in low flame for 2 minutes and switch off the flame.

Notes

• **The onion and tomato I have used here is really large, so if your onion is smaller, use 2. Cubed around 3/4 cup
• You can add milk fully to make it gravy without adding any water. This way you get thicker and more creamier gravy. The colour mainly is because of this. If you add water, then the gravy may not be orange and will be more red.
• Also the cashews give a thick texture, mild coloured gravy and also prevents milk/ cream from curding.
• Add 1/2 tsp of pepper powder if you want more spicy.
• You can omit red chilli powder and add 5 green chillies while you fry onion. This also tastes great.
• If you dont have ginger garlic paste, then you can add 4 cloves of garlic and a piece of ginger while you fry onion and grind it along.
• Butter can be omitted and made with oil alone, but remember this is butter paneer masala ;)

Garnish with coriander leaves finely chopped or season with the red chillies and whole pepper corns in butter. Serve hot with roti/ naan or any flat breads or mild pulavs.

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