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Today I am sharing one of the most beloved Paneer Dish from the indian cuisine:the famous Paneer Butter Masala! You can literally find this dish in the menu of all Indian Restaurants. 

Paneer Butter Masala is one of my family favourites too. Often I make it for dinner as it is a very quick and rich recipe. It is the “Unofficial Culture” in the Army to show up at officers houses unannounced. As fun as it is when we are doing it, its always a drag being on the receiving end of it. But we love it anyway! We all really love the gesture and always welcome our guests, irrespective of the time. At these type of situations Paneer Makhani is my knight in shining armour.

The recipe is very easy to make. You can use ready-made tomato puree or blanched tomato too. Paneer can be bought ready from the market or you can make the paneer at home. I always make paneer at home, as it gives paneer a soft and fresh texture. Use nuts in the gravy: Yes, it makes the sauce very thick and creamy

Paneer makhani is best served with rotis, parathas or with naans. In formal occasions I serve Paneer Makhani with naan and a side veggie salad. You can also serve paneer makhani with jeera rice and Tandoori roti.

Paneer Butter Masala || cottage cheese curry|| Paneer Makhani

PANEER BUTTER MASALA- AN INDIAN CURRY

Recipe by MINAL SHARMACourse: Granny’s Kitchen, Indian Curries, INDIAN CURRY, Paneer Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Paneer/cottage cheese………..1/2 kg

  • Butter……….3 tbsp + 1 tsp Oil

  • Bay Leaf…….2

  • Cloves……….2

  • Cinnamon…… 2 one-inch 

  • Ginger …………2″ Inch

  • Garlic……………3 to 4

  • Tomato puree……..3 to 4 tbsp

  • Tomato ketchup…… 1 tbsp

  • Fresh cream ……….1 cup

  • Dry masala / spices:-
  • Coriander Powder…….1 tsp

  • Red Chilly Powder…………1/2 tsp

  • Turmeric Powder……..1/4 tsp

  • Coriander Powder……1/2 tsp

  • Salt   as per taste

  • Sugar……..1/4 tsp

  • Kasoori methi ….1/4 tsp

Directions

  • Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon and Cardamom. Sauté for half a minute.
     
  • Add ginger and garlic paste saute,add tomato puree and cook for another thirty seconds. Add Tomato ketchup, coriander powder, red chilli powder and turmeric powder and salt. Cook on high heat till oil leaves the masala.
  • Add paneer pieces Add ½ cup of water. Cook covered on low heat for five minutes.
  • Switch off the Gas and let it cool for 5 min. Add milk and mix well, now cook curry on low heat for 3-4 min. Till butter separate.
  • Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with coriander sprig.

Recipe Video

Step By Step Recipe

Directions

  • Heat three tablespoons butter with one teaspoon oil in a kadai.butter
  • Add bay leaves, cloves, cinnamon and Cardamom. Sauté for half a minute.Add ginger and garlic paste saute.masala
  • Add tomato puree and cashew paste cook for another thirty seconds. pureecashew
  • Add Tomato ketchup, coriander powder, red chilli powder and turmeric powder and salt.masala1
  • Add paneer pieces Add ½ cup of water. Cook covered on low heat for five minutepaneer
  • Switch off the Gas and let it cool for 5 min. Add milk and mix well, now cook curry on low heat for 3-4 min. Till butter separate.milk
  • Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with coriander sprig.butter masala

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I am Minal, a food blogger,food writer,recipe developer, food stylist and food photographer who blogs vegetarian recipes..
I am Minal, a food blogger,food writer,recipe developer, food stylist and food photographer who blogs vegetarian recipes..

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