Paneer Butter Masala is one of the most famous Dish of Punjabi Cuisine. Here Paneer Cubes are cooked in Creamy Gravy of Onion, Tomatoes, Cream, Butter and Cashew nuts. Punjabi’s just love Paneer and they have variety of reasons of making it.
In India, Punjabi’s are famous for their Rich Culture, Festival Celebrations and Variety of Delicious Food. They always make different types of Paneer Dishes and this Paneer Butter Masala Recipe is one among those Tasty Indian Dishes.
Paneer Butter Masala Recipe is also known as Paneer Makhani Recipe, and it is considered as the special Indian Dish and served in Indian Weddings and Celebrations. In fact, we make at least one paneer dish compulsory for our guests. Paneer or Indian Cottage Cheese is a Versatile Dairy Product, that contains good amount of protein. The near perfect combination of spiciness and creaminess of this gravy, makes it simply irresistible and versatile to be served with any Indian bread. Whether you serve it with Tandoori Roti, Naan, Kulcha, Paneer Naan or with Steamed Rice, it’s going to satisfy your palate like never before.
I don’t like Sweet Recipes, hence I skipped sugar in it, but if you want you can add little sugar for the sweeter version of this dish. Addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. I added cream, which gives an ultimate taste to the dish. Let’s start making our Paneer Butter Masala Recipe Restaurant Style at home.Following are the ingredients for making Paneer Butter Masala Recipe. Paneer Cubes, Onion Paste, Cashew nuts Paste, Tomato Puree, Fresh cream, Ginger-Garlic Paste, Green Chilies, Butter and Coriander Leaves. For Whole Garam Masala you will require 1 tsp cumin seeds, 2 star aniseed, 1 bay leaf, 2 green cardamoms, 1 black cardamom and 2 whole Red chilies.In heating oil add Whole Garam Masala and saute for a few seconds, then add butter in it.Add Onion Paste and cook it on medium high flame.Add Cashew nuts paste and stir continue along with onion paste to avoid the burning of it.Now add Tomato Puree and mix well. Keep on stirring.Add Kashmiri Red Chili Powder, Coriander Powder, Garam Masala Powder, Slited Green Chilies and Salt to taste.Mix all the spices very well and cook it till the nice color of gravy comes out. Cover the pan and simmer the flame.After few minutes of cooking, the gravy will start to thicken and oil begins to separate. Now add Paneer Cubes and mix very gently, so that Paneer Pieces should not break. Add finely chopped Fresh Coriander Leaves.Cook for 2 more minutes and your Paneer Butter Masala is now ready for serving.Serve it with Indian Roti (Chapati), Sliced Onion and Lemon Wedges.
How to make Paneer Butter Masala Recipe :
Paneer Butter Masala Recipe (Restaurant Style)
Rating: 5
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 cups
Serving Size: 1 cup
Calories per serving: 390
Fat per serving: 18.27g
Paneer Butter Masala Recipe is the famous Dish of Punjabi Cuisine. Here Paneer Cubes are cooked in Creamy Gravy of Onion, Tomatoes, Cream and Cashew nuts.
Ingredients
- 200g Paneer (Indian Cottage Cheese)
- 3 Onions
- 3 Tomatoes
- 3 Green Chilies, slited
- 1 tablespoon ginger-garlic paste
- 15 Cashew Nuts
- 1 tablespoon Butter
- 4 tablespoon Oil
- 4 tablespoon Cream
- 2 teaspoon Kashmiri Red Chili Powder
- 3/4 teaspoon Garam Masala Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Fenugreek leaves (kasuri methi)
- Salt to taste
Instructions
- Cut paneer in medium sized cubes. Grind 3 Onions and make the paste out of it. Grind 3 Tomatoes and make a puree out of it. Grind about 15 cashew nuts and make a paste of them.
- Heat 4 tablespoon oil in a non-stick pan and add whole garama masala (1 tsp cumin seeds, 2 star aniseed, 1 bay leaf, 2 green cardamoms, 1 black cardamom and 2 whole Red chilies). Cook it for 30 seconds. Now add 1 tablespoon butter, salt, slitted green chilies, ginger-garlic paste and onion paste. Cook it for 2-3 minutes till the onion paste turns little pink in color. Add cashew nuts paste and cook it for 3 to 4 more minutes.
- Now add Tomato puree and 2 teaspoon Kashmiri Red Chili Powder, 3/4 teaspoon Garam Masala Powder and 1 teaspoon Coriander Powder. Mix it well. If you are adding normal red chili powder, then you may add only 1 teaspoon of it, because normal red chili powder is more spicier than Kashmri Red chili powder. I have used Kashmiri red chili powder to make my dish more colorful.
- Cover the pan with lid and cook it for 15 minutes on low flame, till the oil begins to separate. Keep on mixing in every 3 to 4 minutes to avoid burning.
- Once paste is dry make sure to taste it for salt and spices and adjust accordingly.
- Now add 4 tbsp cream, paneer cubes and chopped coriander and mix it well. Cover the lid and cook it for 5 minutes. Your Paneer Butter Masala Recipe is now ready, serve it with Roti and salad.
Notes
You can add little sugar in this dish for making a sweeter version of it.Cashew nuts paste gives a creamy and thick texture to this dish, hence it is very important ingredient.
Tasty Indian Recipes
