Paneer Butter Masala is one of the most beloved dish in northern India. It is loved for its rich and creamy gravy with the perfect balance of spices, butter and cream that perfectly pairs with naan, roti or jeera rice. It is a go to dish for special occasions, festive meal or when you’re craving something wholesome, you can cook it under just 30 minutes!
Ingredients
- For the Gravy: 2 tbsp butter (or ghee)
- 1 tbsp oil
- 2 medium tomatoes chopped
- 1 large onion chopped
- 1 tbsp ginger-garlic paste
- 12-15 cashews soaked in warm water
- 1/2 cup water
- Spices: 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tsp sugar (optional)
- Salt to taste
- Other Ingredients: 200g paneer
- 1/4 cup fresh cream
- 1 tbsp butter (for finishing)
- 2 tbsp chopped coriander (for garnish)
Step By Step Guide
Make The Gravy
Heat butter and oil in a pan and add onions. Saute until it turns golden, then add ginger-garlic paste, mix it and cook for a minute or two. Stir in tomatoes, cashews, turmeric, turmeric, red chilli powder and salt and cook it until tomatoes soften. Take it off the heat and let it cool down slightly. Blend the mixture into a smooth paste.
Cook The Masala
Heat butter in the same pan and add the blended tomato mixture into the pan and cook for 5 minutes. Add Garam masala and all the other spices and stir well. Pour in cream for a silky and rich texture.
Add The Paneer Cubes
Add the paneer cubes in the gravy and coat them gently and lit it simmer for a while. Finish it with a dollop of butter.
Garnish & Serve
Garnish it with fresh coriander and Serve it hot with naan, paratha or jeera rice.
