Paneer Butter Masala is one of the most popular paneer recipe in the Indian cuisine. In fact, this could be stated as the 1stpaneer based item that started the usage of Paneer in Indian kitchens. As the name suggests, it is a spicy paneer curry made in butter. The optimum use of butter, spices, tomatoes and cream makes this curry simply delicious and mouth-watering. In line with my own way of healthy eating (but no compromise on taste), I have replaced the cream with milk and cashew nuts.
Without wasting any more time, let’s get this started 😉
The ingredients for making Paneer Butter Masala are :
- Paneer (Cottage Cheese) : 250 grams
- Onion : 2
- Tomato : 3
- Green Chilli : 3 (slit length-wise)
- Garlic : 5
- Ginger : 1/2 tsp
- Cashew nuts : 8
- Red Chilli Powder : 1 tsp
- Coriander Powder : 1 tsp
- Garam Masala : 1/2 tsp
- Dried Fenugreek Leaves (Kasuri Methi) : 1 tsp
- Bayleaf (Tej patta) : 1
- Cinnamon powder (Dalchini) : 1/4 tsp (optional)
- Milk : 1/4 cup
- Butter : 1 Tbsp
- Oil : 1 Tbsp
Heat a pan, and dry roast the onions till they become translucent. Remove the onions from the pan, place them in a plate and allow them to cool. Now grind the onions in a grinder to make a paste.
Soak the cashew nuts in hot water for 20 minutes and then grind them into a paste.
Cut the paneer as per your preferred shape, and put it into a hot water bowl. Cover the bowl and leave it for later use.
Heat a pan with oil and butter; heating the butter with oil prevents the butter from getting brown/burnt. Next temper with bayleaf and cinnamon. Now add the onion paste and sauté for 2-3 minutes. Add the tomato paste and sauté till all the water gets evaporated. Now add red chilli powder, coriander powder, garam masala and sauté for 1-2 minutes.
Now add the cashew nut paste and sauté for 2 minutes. Then add milk and 1 cup of water; mix well and cook it for 3-4 minutes with continuous stirring. Now add green chillies in it and let it boil. You may adjust the quantity of water according to your desired consistency of the gravy.
Finally add the paneer and dried fenugreek leaves; mix well and simmer for 3-4 minutes. Switch off the flame and your lovelyPaneer Butter Masala is ready to be enjoyed !
Insider Tips / Finer Points :
- You may adjust the spices as per your taste buds.
- You can use cream (2Tbsp) instead of milk.
- If you like, you can shallow fry the paneer and then make the curry.
- For a more healthy option, you may use tofu in place of paneer.