Kaju Paneer Butter Masala | How to make Kaju Paneer Butter Masala

By Zulekha Bose  |  13th May 2017  |  
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  • Photo of Kaju Paneer Butter Masala by Zulekha Bose at BetterButter
Kaju Paneer Butter Masalaby Zulekha Bose
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

104

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About Kaju Paneer Butter Masala Recipe

You can make this dish at any occasion as a quick and tasty offering.

Kaju Paneer Butter Masala is delicious and authentic dish. Kaju Paneer Butter Masala by Zulekha Bose is a great option when you want something interesting to eat at home. Restaurant style Kaju Paneer Butter Masala is liked by most people . The preparation time of this recipe is few minutes and it takes 20 minutes to cook it properly. Kaju Paneer Butter Masala is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kaju Paneer Butter Masala. Kaju Paneer Butter Masala is an amazing dish which is perfectly appropriate for any occasion. Kaju Paneer Butter Masala is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kaju Paneer Butter Masala at your home.

Kaju Paneer Butter Masala

Ingredients to make Kaju Paneer Butter Masala

  • paneer - 200 gram
  • Ingredients for marinating paneer : Salt - 1/4 teaspoon or as per taste
  • chilli Powder - 1/2 teaspoon
  • turmeric powder - 1/8 teaspoon
  • cumin powder - 1/4 teaspoon
  • Garam masala - 1/8 teaspoon
  • Thick curd / yogurt - 3 tablespoon
  • cumin seeds - 1 teaspoon
  • cinnamon - 1/2 inch
  • Black pepper corn - 5-6
  • clove - 2
  • bay leaf - 2
  • Kashmiri red chilli - 2-3
  • turmeric powder - 1/2 teaspoon
  • coriander powder - 1 teaspoon
  • cumin powder - 1/2 teaspoon
  • cardamom powder - 1/2 teaspoon
  • Red chilli powder - 1/2 teaspoon or as per your taste
  • Garam masala Powder - 1/2 teaspoon
  • salt to taste
  • onion, grated - 1 big
  • ginger garlic paste - 1 tablespoon
  • Green chilies - 2-3
  • Tomato puree -1 cup ( from 3 medium size tomatoes)
  • cashew fried in 1 teaspoon butter - 1/2 cup
  • Milk - 1/4 cup
  • Fresh cream - 3 tablespoon
  • Kasuri methi / dry fenugreek leaves - 1 tablespoon
  • Oil + butter - 3 tablespoon

How to make Kaju Paneer Butter Masala

  1. Generally in this recipe people don't marinate paneer but I have used home made paneer which doesn't contain salt so to make it tasty I marinated it.
  2. In a bowl place home made paneer pieces, add salt, chilli powder, haldi powder, jeera powder, thick curd, dash of garam masala and mix with your hand lightly. Keep it aside for 5 minutes.
  3. Take 3 medium size tomatoes in a microwave safe bowl and mixrowave it for 2-3 minutes then puree them in a blender.
  4. Heat oil and butter together in a kadhai in equal quantity, add all the whole spices. Saute till a nice aroma begins to float.
  5. Add in grated onions and fry until they become light brown and oil starts separating. Add ginger garlic paste and fry for another 30 seconds.
  6. Add all the dry masalas and green chilies, fry until raw smell of dry masala disappears.
  7. If masala start sticking at the base of kadhai you can add little water. Cook on medium flame. Once the oil separates add cardamom powder and cook for a while. Add tomato puree and cook on high flame for 2-3 minutes.
  8. Roast cashew nuts with 1 teaspoon butter in a microwave for 2 minutes. Once the gravy is thick and brown add half of the butter fried cashew nuts, cook on medium flame for 1 minute.
  9. Add marinated home made paneer and stir for 1 minute on high flame. Add the milk and fresh cream mixture.
  10. Add salt and cook for another 1-2 minute on high flame then reduce the flame to medium. Add kasuri methi.
  11. Cover and cook for another 2 minutes now gravy will become thick and shiny in texture then turn off the gas.
  12. Garnish with coriander and remaining butter fried cashew and serve hot.

My Tip:

I have reduced the quantity of milk in gravy, you can use 1/2 cup to 1 cup if you like with fresh cream.

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