Home / main course / Paneer Butter Masala / Paneer Makhanwala
3 December, 2016

Paneer Butter Masala / Paneer Makhanwala

Posted in : main course, north indian curry, paneer recipes, Veg Gravy on by : nrdubey Tags: , ,

Preparation time – 10 minutes

Cooking time – 20 minutes

Recipe type – main

Serve – 3-4

img_9574

Ingredients

Paneer – 250  – 300 g, cut into cubes

Onion – 2 large or 3 medium, cut into slices

Garlic – 4-5

Ginger – 1 inch, chopped

Tomato – 3 medium, cubed

Kasuri methi – 1 tsp

Cashew / kaju – 12 – 13, soak in water for 10 – 15 minutes

Red chili powder – ½ tsp

Kashmiri red chili powder – ½ tsp, for color

Turmeric – ¼ tsp

Garam masala – ½ -1 tsp

Fresh cream / malai – 1 – 2 tbsp

Sugar – ¾ tsp (otional)

Salt – as per taste

Cinnamon stick – 1 inch

Green cardamom – 3

Clove / laoung – 2-3

Bay leaf – 1

Butter – 2- 3 tbsp

Water – ¾ water

img_9576

 Method

Soak the cashew nuts in hot water for 10 -15 minutes.

Heat 1 tbsp of butter in a kadai but do not burn it.

When the butter is started melting add sliced onion, chopped ginger and garlic. Saute them over medium heat until onion turns translucent and the raw smell of ginger – garlic goes off. Do not cook them over high flame and do not allow them to change their color.

Add sliced tomato along with red chili, Kashmiri red chili, turmeric, garam masala and salt. Stir them to mix then cover it up with the lid and cook for 2-3 minutes over low – medium heat until tomato gets mushy.

When the tomato gets mushy turn off the heat and allow this mixture to cools down completely.

Now transfer this mixture to the big blender jar. Add soaked cashew (instead of cashew you can also add soaked and peeled almonds) then blend it to the smooth paste. Keep it aside.

Now wash the same kadai with water, wipe it and add 1 tbsp of butter then keep it on flame.

Add cinnamon stick, green cardamom, clove and bay leaf. Allow them to crackle nicely.

Now add blended paste, kasuri methi,sugar and ¾ cup of water. Stir with spatula and keep the heat at high flame. Once the mixture started to boil turn the heat over low and let the gravy cook for 2 minutes, stir in between.

After 2 minutes add soft paneer cubes, stir.

Garnish it with fresh cream or malai and chopped coriander leaves then turn off the heat.

So now paneer butter masala is ready. Serve it hot with any hot Indian bread and jeera rice.

 

In Short

img_9551

Soak the cashew nuts in hot water for 10 -15 minutes

img_9552

Heat 1 tbsp of butter in a kadai but do not burn it.

img_9554 img_9555

When the butter is started melting add sliced onion, chopped ginger and garlic. Saute them over medium heat until onion turns translucent and the raw smell of ginger – garlic goes off. Do not cook them over high flame and do not allow them to change their color.

img_9557

Add sliced tomato along with red chili, Kashmiri red chili, turmeric, garam masala and salt.

img_9558

Stir them to mix then cover it up with the lid and cook for 2-3 minutes over low – medium heat until tomato gets mushy.

img_9559

When the tomato gets mushy turn off the heat and allow this mixture to cools down completely.

img_9560

Now transfer this mixture to the big blender jar. Add soaked cashew (instead of cashew you can also add soaked and peeled almonds) then blend it to the smooth paste. Keep it aside.

img_9561

Now wash the same kadai with water, wipe it and add 1 tbsp of butter then keep it on flame.

img_9562

Add cinnamon stick, green cardamom, clove and bay leaf. Allow them to crackle nicely.

img_9563

Now add blended paste and kasuri methi

img_9564

Add 3/4 cup of water

img_9565

Add sugar. Stir with spatula and keep the heat at high flame. Once the mixture started to boil turn the heat over low and let the gravy cook for 2 minutes, stir in between.

img_9567

After 2 minutes add soft paneer cubes and malai or fresh cream, stir.

img_9568

Garnish it with fresh cream or malai and chopped coriander leaves then turn off the heat.

img_9569

So now paneer butter masala is ready. Serve it hot with any hot Indian bread and jeera rice.

img_9577

Note – If u like my recipes please share your feedback. Each of your comments are valuable for me and they encourage me to cook a lot. And Join my Facebook page for regular updates. Thank you so much.

Leave a Reply

Your email address will not be published. Required fields are marked *