Paneer Butter Masala

You must have enjoyed Paneer butter masala or paneer makhani in restaurants or dhaba several times.But here we will create same aroma and flavour at home.

Ingredients:-  ( Serve 4 )

  • 2 tbsp Butter
  • 1 tbsp Oil
  • 2 Dry Red chillies
  • 2 Cloves / Loung
  • 2 Bayleaves / Taej patti
  • 1 tsp Roasted Coriander seeds / Dhaniya
  • 1/4 tsp Cinnamon powder / Dalchini
  • 1/4 tsp Green cardamom powder / Hari elachi
  • 1/4 cup Cashews / Kaju
  • 1/4 tsp Pepper / Kali mirch
  • 1 Onion
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 Tomatoes
  • Salt to taste
  • 1 tsp Coriander powder / Dhaniya
  • 1/2 tsp Red chilli powder
  • 250 gm Cottage cheese / Paneer

FOR GRAVY

  • 1 tbsp Butter
  • 1 tbsp Oil
  • 1 -2 tbsp Fresh cream
  • 1 tsp Dry Fenugreek leaves / Kasoori methi

Method:-

  1. Heat butter and Oil together .In this add Dry Red chillies,Bayleaves,Cloves and Coriander seeds.
  2. Roast for 30 seconds over medium heat and then add Cinnamon,Cardamom,Pepper and Cashews.
  3. Continue roasting for another 30 seconds.
  4. Add chopped Onion,Garlic paste and Ginger paste.Sauté for just couple of minutes and then add chopped Tomatoes.
  5. Add Salt,Red chilli powder and Coriander powder.Let the Tomatoes cook till they get tender .
  6. Grind this masala to a paste adding little water if required.
  7. For gravy Now in a Kadhai add butter and Oil.Then add the made masala paste.
  8. Continuously keep on stirring & Cooking the paste for about 2 minutes over medium.
  9. Add a cup of water then smoothen the paste.Drop in Paneer cubes along with required Salt.
  10. Next let the gravy come to a boil.Put on the lid and let it cook over low for about 10 min.
  11. Put of the stove and add fresh cream.
  12. Serve hot with Naan and garnish with fresh cream and dry Fenugreek leaves.

Tips :

  • Add cream after putting off the stove below to avoid cream getting curdled.

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