Butter paneer masala | How to make Butter paneer masala

By Shakuntla Tulshyan  |  4th Mar 2018  |  
4 from 1 review Rate It!
  • Butter paneer masala, How to make Butter paneer masala
Butter paneer masalaby Shakuntla Tulshyan
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About Butter paneer masala Recipe

Shahi paneer is a preparation of paneer cottage cheese in a thick gravy made up of cream, tomatoes and spices from the Indian subcontinent. It is mainly eaten with roti, naan and rice. I have presented it in a restaurant style.

Butter paneer masala

Ingredients to make Butter paneer masala

  • For cashew nuts paste:
  • 10 cashew nuts broken : 1/4 cup warm water
  • For onion paste:
  • 2 medium or 3/4 cup onion roughly cjopped
  • 2 green chilli
  • 1 inch ginger
  • 3 cloves garlic
  • 2 green cardamoms
  • 2 cloves
  • 1/4 inch cinnamon stick
  • 1/2 cup water
  • For shahi paneer:
  • 200 gm paneer cut into cubes
  • 2 tbsp oil
  • 2 medium or 1 1/4 cup tomato pureed
  • salt to taste
  • 1 tsp red chilli pwr
  • 1 tsp coriender pwr
  • 1/4 black pepper pwr
  • 1 cup water
  • 1 tsp garam masala
  • 1 tsp crushed kasoori methi
  • 4 tbsp cream or malai
  • 2 tbsp chopped coriender leaves

How to make Butter paneer masala

  1. Making the cashew paste: Soak the cashew nuts in warm water for atleast 15 min. Meanwhile prepare other ingredients. After 15 min make smooth paste out of it and keep it aside.
  2. Making onion paste: Take all the paste ingredients in a pan. Add water and turn the heat on high. Bring to boil. Once it starts boiling lower the heat to medium. Let it simmer for 8- 10 min or till onion gets soft and translucent.
  3. Turn off the stove and cool down slightly. Once it is cooled, make smooth paste out of it using blender or grinder. Also puree the tomatoes im the same grinder.
  4. Making shahi paneer: Heat the oil in a pan medium heat.once hot add prepared onion paste.cook till all moisture evaporates,about 4-5 minus.then add tomato puree.stir well and let it cook
  5. Cook till all the moisture evaporates and oil start to ooze out from the sides. Do stir in between. Add salt,black pepper powder,red chilli and coriander powder. Mix well and cook for a min.
  6. Now add cashew nut paste and mix. Immediately add water otherwise it starts to stick to the pan because of the cashew paste. Stir well and let it simmer for 4_5 min. Then mix garam masala and crushed kasoori methi.
  7. Now add saffron strands and stir. Add paneer pieces. Mix it well and let it simmer for 2 minutes. Adjust the gravy consistency at this time if needed. Add heavy cream , mix and bring to a boil. Then turn off the stove.
  8. Add cardamom powder and add sprinkle chopped coriander leaves . Mix well and it is ready to serve.

Reviews for Butter paneer masala (1)

Sonal Sardesaia year ago