How to make Paneer Butter Masala

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How to make Paneer Butter Masala

How to make Paneer Butter Masala

One of the most well-known paneer recipes in Indian cuisine is paneer butter masala. Its gravy is almost impeccably balanced between spice and richness, making it absolutely delectable and adaptable to be eaten with any Indian bread. It will please your palate like never before, whether you serve it with steamed rice, tandoori roti, naan, and paneer kulcha. Make the tastiest lunchtime vegetarian cuisine by following our step-by-step pictorial recipe.

Ingredients

For Masala Paste

2 tbsp oil
2 tbsp butter
5 cloves
2 pods cardamom
2 onions (sliced)
2 clove garlic
1-inch ginger
3 tomatoes (sliced)
15 cashew

For Curry

2 tbsp oil
2 tbsp butter
1 bay leaf
1 chili
1 onion (finely chopped)
½ tsp turmeric
1 tsp chili powder
¾ tsp coriander powder

¼ tsp cumin powder
½ garam masala
1 tsp salt
1 cup water
2 tbsp cream
16 cubes paneer
1 tsp Kasuri methi
2 tbsp coriander (finely chopped)

How to make gravy base step by step:

Firstly, in a large Kadai heat 2 tbsp oil and 2 tbsp butter.

add 5 cloves, and 2 pods of cardamom and saute on low flame until it turns aromatic.

Now add 2 onion, 2 clove garlic, 1 inch ginger.

Saute until onions shrink slightly.

Further add 3 tomatoes, and 15 cashews and saute for 2 minutes.

Cover and boil for 10 minutes, or until the tomato softens.

Cool completely and transfer to the blender and blend to smooth paste.

Pass the curry to the filter to get rid of seeds and skin.

Smooth and silky, the tomato-onion paste is ready. keep aside.

How to make Paneer Butter Masala step by step

Firstly, in a large Kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf, and 1 chili. saute until the spices turn aromatic.

Now add 1 onion and saute until onions turn golden brown.

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chili powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala, and 1 tsp salt.

Saute until the spices turn aromatic. make sure not to burn the spices.

Add in prepared onion tomato paste and mix well.

Cook until the oil separates from the masala paste.

Now add 1 cup water and mix well adjusting the consistency.

Further, add 2 tbsp cream and mix well.

Also, add 16 cubes of paneer and mix gently.

Simmer for 5 minutes, or until the paneer absorbs the flavor.

Add 1 tsp Kasuri methi and 2 tbsp coriander. mix well.

Finally, enjoy paneer butter masala with roti or naan.

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