Paneer Butter Masala

This recipe is there on the blog from day 1, June 19, 2006, to be exact. If you are wondering, why I'm reposting it, there is nothing wrong with the recipe, just the picture. But the thing is, the picture had two fold effect on me, positive and negative.

Let's start with the positive one, it made me realise how far I've come in the last 11 years, so it was a good reminder to keep me going. Now, the negative one – it's been forever on my to do list to update the old pictures and I never got around to it. To be honest,  off late, I've been kinda ignoring the blog related work.

Anyways, here I'm finally with a better picture of the dish and I also took step by step pictures. Made some minor modifications on the recipe part too.

About the recipe: I guess this is the most famous and sought after Paneer recipe. I generally like this kinda dishes with rich gravy. It certainly is a rich and thick gravy, packed with flavours and a good amount of butter and cashew nuts. If you like Paneer, you must try this dish at least once.

Here is the recipe…

Heat oil in a deep and wide pan. Add sliced onion and cook till it browns. Let it cool…

Drain the water from cashew nuts. Grind together browned onion, cashew nuts and 3 tbsp water to a smooth paste…

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In the same pan, melt butter. Add bay leaf. Fry for a min and add crushed ginger & garlic. Fry for 2-3 mins or till the raw smell goes…


Add tomato puree. Cook till water reduces and oil starts appearing…

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Add kashmiri chilli powder, garam masala, cumin powder & salt. Fry for 2-3 mins or till oil starts appearing. Add 1-2 tbsp water to bring the masala together…

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Add onion cashew paste and mix well…

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Add 1.5 cups hot water and bring to boil. Add crushed kasuri methi…

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Reduce flame to lowest and add Paneer. Mix well…

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Cover and cook for 7-8 mins. Do a taste test and add more salt or sugar, if required, to balance the flavours. Garnish with chopped coriander leaves…

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Recommended side dishes: Plain Rice, Ghee Rice, Veg Pulao, Jeera Rice, Roti

If you like Paneer dishes, check out Paneer Makhani, Paneer Peas Masala, Paneer Biriyani, Chilli Paneer, Paneer Mango Curry

Paneer Butter Masala
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Paneer Butter Masala

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Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 200 gms Paneer
  • 2 med -big Onion (sliced)
  • 15 Cashew nuts (soaked in 2 tbsp hot water for 10-15 mins)
  • 1 Bayleaf
  • 1 tbsp Crushed ginger & garlic (each)
  • 1.5 tbsp Kashmiri chilli powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Cumin powder
  • 2 big Tomato (pureed)
  • 40-50 gms Butter
  • 1/2 tsp Kasuri methi
  • 1/4 cup Coriander leaves (chopped)
  • Oil (I used sunflower oil)
  • Salt

Instructions

  • Heat oil in a deep and wide pan. Add sliced onion and cook till it browns. Let it cool. Drain the water from cashew nuts. Grind together browned onion, cashew nuts and 3 tbsp water to a smooth paste.
  • In the same pan, melt butter. Add bay leaf. Fry for a min and add crushed ginger & garlic. Fry for 2-3 mins or till the raw smell goes.
  • Add tomato puree. Cook till water reduces and oil starts appearing. Add kashmiri chilli powder, garam masala, cumin powder & salt. Fry for 2-3 mins or till oil starts appearing. Add 1-2 tbsp water to bring the masala together.
  • Add onion cashew paste and mix well. Add 1.5 cups hot water and bring to boil. Add crushed kasuri methi. Reduce flame to lowest and add Paneer. Mix well. Cover and cook for 7-8 mins. Do a taste test and add more salt or sugar, if required, to balance the flavours.
  • Garnish with chopped coriander leaves.

Notes

Though I havent used cream in this recipe, if you prefer a creamier and rich restaurant style paneer butter masala, you can add 1/3 cup of cream (whipping cream, cooking cream or nestle cream) in the end. Make sure you dont boil the curry after adding the cream.
You can use salted or unsalted butter for this dish. If using salted butter, be careful while adding salt to the dish.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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