Paneer Butter Masala

Paneer Butter Masala (Paneer Makhani) is a very famous vegetarian dish. It’s super flavorful with rich, creamy, buttery, and spicy taste notes. Paneer is so versatile and can be found in many delicious dishes in the North Indian restaurants too. This Paneer Butter Masala recipe is just like a restaurant version and it tastes is fabulous with the creamy, velvety texture and super flavorful curry.

To make this paneer butter masala, we start by making a velvety texture sauce/ gravy by boiling the tomatoes, onions, cashews, ginger and garlic. Once the ingredients are boiled, they are pureed and then rest of the ingredients (including paneer) are added to the dish.

A lot of people use only tomatoes for making paneer butter masala or paneer makhani. Perfect for your weekend lunch or for those dinner parties, this Paneer Recipe will be a new favorite at your home.

Serve: 5 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins

Ingredients:

4 cups Paneer (Indian cottage cheese) cubes

4-5 medium Tomato

3 large Onion

2 cup Butter

1/2 cup Cashew nut

1 inch Ginger

2 large Green Chili

5 large Garlic

1 tsp Black Pepper

1/2 cup Coriander Leaves

3 tbsp Red Chili Powder

2 tbsp Garam Masala

1 tsp Coriander Cumin Powder

1 tsp Cumin Seeds

1/2 tsp Kasturi Methi/ Dry Fenugreek Leaves

2 tbsp Oil

Salt to taste

Garnish:

Lemon

Pickled Onion

Coriander

Fresh Cream

Let's get cooking

1. Soak cashews in hot water for 20 to 30 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, slicing paneer, etc. Then drain out the water and add the soaked cashews in a blender or mixer-grinder and to make fine paste.

2. In the same blender, add the roughly chopped tomatoes, ginger garlic, green chilies and 1/4 cup paneer. No need to blanch the tomatoes before blending. Blend to a smooth puree and keep aside. Don’t add any water while blending.

(*Note: By adding the paneer the gravy will be come very creamy and also give a thick consistency)

3. In a pot, add in butter and oil, add cumin seeds and fry until light brown. Now add the onions and fry until the onions are caramelized. Once the onion have got a nice brown texture, add in the dry spices/ masala powders and mix it well with the onions. Cook the dry spices until it starts leaving oil, which is an indication that it's well cooked. Now add the tomato paste and cook on medium heat.

4. Let the tomato puree simmer on low heat or until the water is evaporated. Once the tomato puree looks well cooked and has lost the raw tomato smell; you can add the cashew nut paste. Add salt as per taste. Add little water to it and let the gravy simmer on a low flame.

5. Once the gravy has got a boil you can add in the Paneer and stir it carefully to avoid the paneer from breaking. Let it cook for another 10 mins on medium heat. Add water if needed. Once the paneer is cooked off the gas and add kasturi methi and fresh cream for added flavors.

Serve it with tandoori roti, pickled onion, coriander and also jeera rice.

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