Paneer Butter Masala

The first and foremost thing required for this dish is fresh Paneer. Homemade Paneer is always the best since the texture will be soft and it will absorb the gravy+flavors very well. If you are using store bought paneer make sure to use them before expiry date. My favorite brands of Paneer are Hatsun and Milkymist. The following recipe measurement serves two.

Print Recipe

Paneer Butter Masala

The first and foremost thing required for this dish is fresh Paneer. If you have time you can prepare it at home. However if you are using store brought, kindly check the expiry date.I always use Hatsun's Paneer.Their quality and taste is good.The following measurement serves two

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 300 gms paneer
• 2 onion (Big)
• 10 Cashew Nuts
• 3 Tomatoes
• 2 green chilli
• 4 Pods garlic
• 1/2 inch ginger
• 1 tbsp garam masala
• 1/2 tbsp chilli Powder
• 1/2 tbsp coriander Powder
• 1/4 tbsp turmeric Powder
• 1/2 cup Warm Milk 2 tbsp for Soaking Cashews & the remaining to add to the gravy
• 2 tbsps butter
• 1/2 tbsp Cumin Seeds
• 1/2 tbsp cooking oil
• to taste salt
• 1/2 tbsp Kasuri Methi leaves For Garnish

Prep Time 15 minutes Cook Time 30 minutes Servings people Ingredients 300 gms paneer 2 onion (Big) 10 Cashew Nuts 3 Tomatoes 2 green chilli 4 Pods garlic 1/2 inch ginger 1 tbsp garam masala 1/2 tbsp chilli Powder 1/2 tbsp coriander Powder 1/4 tbsp turmeric Powder 1/2 cup Warm Milk 2 tbsp for Soaking Cashews & the remaining to add to the gravy 2 tbsps butter 1/2 tbsp Cumin Seeds 1/2 tbsp cooking oil to taste salt 1/2 tbsp Kasuri Methi leaves For Garnish

Instructions

1. Soak cashew nuts in 2 tablespoon warm milk for about 15 minutes. Grind them and keep the paste separately
2. In a frying pan add oil. Fry 1 chopped onion,garlic,green chillies together .Grind it and keep the onion paste aside
3. Boil 3 tomatoes in water with little salt and peel off the skin .Grind them and the third paste is ready too
4. Heat Butter in the frying pan and add the remaining chopped onion,tomato
5. Fry until it is translucent.First add onion paste.Saute until the raw smell goes off
6. Then add tomato paste.Saute for about 5-7 minutes.The mixture starts getting to separate from the pan
7. At that stage add cashew paste. Add salt,turmeric powder,chilli powder,garam masala powder and little water
8. Add the remaining milk & let the whole gravy boil for about 5 minutes in low flame
9. Dip Paneer in warm water for few minutes, squeeze the water completely and cut them into cubes. If the store bought paneer is hard this step will ensure to soften the Paneer. If you are using homemade paneer you can skip this step and directly chop and add paneer cubes
10. Mix everything together. Close the pan and let it boil for 2 minutes. Turn off the stove and garnish Paneer butter Masala gravy with dried Kasuri Methi leaves
11. You can serve this gravy with rice,roti or poori
12. I prepared Veg Fried Rice along with this gravy