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Photo of Kaju Paneer Butter Masala by Zulekha Bose at BetterButter
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Kaju Paneer Butter Masala

May-13-2017
Zulekha Bose
0 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kaju Paneer Butter Masala RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Pan fry
  • Stir fry
  • Simmering
  • Blending
  • Microwaving
  • Main Dish

Ingredients Serving: 3

  1. paneer - 200 gram
  2. Ingredients for marinating paneer : salt - 1/4 teaspoon or as per taste
  3. chilli Powder - 1/2 teaspoon
  4. turmeric powder - 1/8 teaspoon
  5. cumin powder - 1/4 teaspoon
  6. Garam masala - 1/8 teaspoon
  7. Thick curd / yogurt - 3 tablespoon
  8. cumin seeds - 1 teaspoon
  9. cinnamon - 1/2 inch
  10. Black pepper corn - 5-6
  11. clove - 2
  12. bay leaf - 2
  13. Kashmiri red chilli - 2-3
  14. turmeric powder - 1/2 teaspoon
  15. coriander powder - 1 teaspoon
  16. cumin powder - 1/2 teaspoon
  17. cardamom powder - 1/2 teaspoon
  18. red chilli powder - 1/2 teaspoon or as per your taste
  19. Garam masala Powder - 1/2 teaspoon
  20. salt to taste
  21. onion, grated - 1 big
  22. ginger garlic paste - 1 tablespoon
  23. Green chilies - 2-3
  24. Tomato puree -1 cup ( from 3 medium size tomatoes)
  25. Cashew fried in 1 teaspoon butter - 1/2 cup
  26. Milk - 1/4 cup
  27. Fresh cream - 3 tablespoon
  28. Kasuri methi / dry fenugreek leaves - 1 tablespoon
  29. Oil + butter - 3 tablespoon

Instructions

  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.

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