Name: Paneer Butter Masala recipe by Deepika Goyal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 250 grams Paneer cut into 1-inch cubes (You can also use Tofu); 2 Medium Onions, roughly chopped; 3 Medium Tomatoes, roughly chopped; 3-4 Garlic Cloves; 1.5 teaspoon Chopped Ginger; 2 Medium Green Chillies; 2 Dried Kashmiri Red Chillies; 1 Medium Bay Leaf; 1 inch Cinnamon Stick; 3 Cloves; 2 Cardamoms; 3-4 Black Peppercorns; 8 Cashew Nuts; 1 teaspoon Red Chilli Powder; 1/2 teaspoon Turmeric Powder; 1/2 teaspoon Cumin Seed Powder; 1 teaspoon Coriander Powder; 1 teaspoon Sugar (Optional); 1 tablespoons Kasoori Methi; 2 tablespoons Fresh Cream; 3 tablespoon Butter; 1 tablespoon Olive Oil; 1/2 cup Full Fat Milk; 1/2 Cup Water; Salt as per taste; Coriander leaves (For Garnishing)

ABOUT Paneer Butter Masala RECIPE

Rich in cream and perfect combination of spices in its gravy makes it simply irresistible and versatile. Whether you serve it with tandoori roti, naan, kulcha, parantha or with steamed rice, it’s going to satisfy your palate like never before! It is just the thing you need when you are craving comfort food but want something that hits all the right notes. And if you are a paneer lover, it is the king of all paneer recipes!

Ingredients Serving: 3

250 grams Paneer cut into 1-inch cubes (You can also use Tofu)
2 Medium Onions, roughly chopped
3 Medium Tomatoes, roughly chopped
3-4 Garlic Cloves
1.5 teaspoon Chopped Ginger
2 Medium Green Chillies
2 Dried Kashmiri Red Chillies
1 Medium Bay Leaf
1 inch Cinnamon Stick
3 Cloves
2 Cardamoms
3-4 Black Peppercorns
8 Cashew Nuts
1 teaspoon Red Chilli Powder
1/2 teaspoon Turmeric Powder
1/2 teaspoon Cumin Seed Powder
1 teaspoon Coriander Powder
1 teaspoon Sugar (Optional)
1 tablespoons Kasoori Methi
2 tablespoons Fresh Cream
3 tablespoon Butter
1 tablespoon Olive Oil
1/2 cup Full Fat Milk
1/2 Cup Water
Salt as per taste
Coriander leaves (For Garnishing)

Instructions

In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.
Add red chillies, ginger, garlic, and all the whole spices (bay leaves, cinnamon, cloves, cardamom & peppercorns). Saute for a minute & add green chillies, cashew nuts, & onions. Once the onions turn translucent, add the tomatoes. Mix well.
Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. It will take 5-7 minutes. Switch off the flame and set aside to cool.
Once the mixture cools down, grind the mixture to a smooth paste.
In the same pan or kadhai, heat the remaining butter and add the gravy paste made in step 4.
Add turmeric powder, red chili powder, cumin and coriander powder. Mix well.
Now add garam masala, sugar and salt along with 1/2 cup water and 1/2 cup milk. Bring the gravy to a boil.
Once the gravy comes to a boil, simmer and cook for 4-5 minutes, till the oil separates slightly.
Now, Gently add paneer cubes to the gravy and mix well. Add crushed kasoori methi and cook for approx 2 minutes or until you get the desired consistency.
Add fresh cream, mix properly and switch off the flame.
Garnish with fresh cream and coriander leaves and serve hot!

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