Paneer Butter Masala recipe – How to make paneer butter masala recipe
Delicious butter paneer masala is a hot, thick gravy. It is made with pieces of paneer. These pieces are mixed with a buttery sauce of tomatoes, onion paste, and lots of spices.
Ingredients:
Marination:
- 250 gm – paneer(cottage cheese)
- 1/2 teaspoon -turmeric powder
- salt to taste
- 1/4 teaspoon red chili powder
- 1/2 teaspoon garam masala
For gravy
- 3 tablespoon oil
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 3-4 cardamom
- 1-inch cinnamon stick
- 4-5 cloves
- 1/2 bay leaf
- 2 teaspoon ginger garlic paste
- 3 onion chopped
- salt to taste
- 1/4 teaspoon red chili powder
- 1 teaspoon black pepper
- 1 teaspoon Kasturi methi (dry fenugreek leaves)
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 4 tomatoes chopped
- 1/2 teaspoon dry mango powder
Method:
- First, we take a deep bowl and add cubes of paneer. Add turmeric powder, salt, red chili powder, garam masala, and 1 teaspoon of water. Mix it well. Keep aside for 30 minutes.
- Heat 3 tablespoons of oil and 1 tablespoon of ghee in a pan. Add cumin seeds, bay leaf, cardamom, cinnamon stick, cloves, and ginger garlic paste. Saute for a minute.
- Add onion and stir-fry for one minute.
- Now add 1/2 teaspoon turmeric powder, coriander powder, red chili powder and chopped tomatoes.
- Cook on high flame till oil leaves the masala. In between stir occasionally.
- After that cool this masala and make a paste.
- Meanwhile, heat one teaspoon of butter in a pan. Add the paneer and sauté it until it turns golden brown.
- Heat a tablespoon butter in a pan and cook this paste for two minutes and add paneer pieces and salt.
- Add a half cup of water and cover with a lid and cook for five minutes.
- Sprinkle some Kasturi methi and mix it lightly.
- I like my sabji a wee bit on the thicker side. If you wish, you can make it a little thinner by adding more water.
- Serve hot and garnish with coriander leaves.
