One of the most well-liked paneer gravy recipes in India is Butter Paneer masala, and for good reason! Indian cottage cheese cubes are drowned in a deliciously creamy, lightly spicy tomato sauce. You can simply prepare this Butter Paneer Masala recipe at home using our article and step-by-step instructions!
This recipe for Butter Paneer masala is a hearty and creamy paneer (Indian cottage cheese) dish in a tomato, butter, and cashew sauce known as “Makhni gravy” in this country. A silky, almost irresistible sauce is created by the combination of the sweetness of the cream and the acidity of the tomatoes.
This delicious and well-liked vegetarian meal, also known as “Butter Paneer,” was inspired by the Chicken Makhni, or Butter Chicken, recipe. Let’s Check the ingredients and method of Butter Paneer Masala.
Butter Paneer Masala Recipe
For Masala Paste:
- 2 tbsp oil
- 2 tbsp butter
- 5 cloves
- 2 green cardamom
- 2 onion (sliced)
- 2 clove garlic
- 1 inch ginger
- 3 tomato (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 (dried fenugreek leaves)
- 2 tbsp coriander (finely chopped)
Method for Tomato onion paste:
Firstly take a large pan and add oil, butter, cloves, cardamom saute on a low flame until the spices turn aromatic. Now add onion, garlic and ginger saute them until onion become softens. Add tomato and cashew mix them well and cover it for 10 minutes when tomatoes are soften, turn off the flame.
Cool it completely and transfer it to the blender and blend it to make it smooth paste. Now strain the paste to get rid of any seeds and skin, your tomato onion paste is ready. Take this aside.
Method for Butter Paneer Masala:
Now take a large pan and add oil, butter, bay leaf, green chili saute them until turns aromatic. Add onion mix them and cook it till golden brown, then add turmeric, chili powder, coriander powder, cumin powder, garam masala and salt mix them and saute on a low flame.
Now here, add tomato onion paste mix it and cook till oil separates. Add water and cream, mix them well on a low flame.
The final step is to add cubes of paneer and mix gently, cover the lid and simmer for 5 minutes or until the paneer absorbs the flavor. Add kasuri methi and green coriander leaves, mix them and turn off the flame.
Butter Paneer is ready. Enjoy Butter Paneer with roti or naan.