Paneer Butter Masala Recipe

Make the ultimate Paneer Butter Masala recipe: creamy, rich, and bursting with flavor. Perfect with naan or rice. Easy to make at home.

Recipe Source Link:https://www.mygingergarlickitchen.com/restaurant-style-paneer-butter-masala-paneer-makhani-video-recipe/

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RECIPE INGREDIENTS

» For Base Gravy:

• 2 tbsp oil
• 1 tsp cumin seeds
• 4-5 cloves
• 4 green cardamom pods
• 4-5 black peppercorns
• 3 onions, sliced
• 15-20 cashews
• 3 tomatoes, sliced
• 4-5 cloves of garlic
• 1 inch of ginger
• 1/2 tsp cumin powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tbsp Kashmiri or Degi red chili powder
• 1 cup hot water

» For Final Cooking:

• 400 grams paneer, cubed
• 1 tbsp oil + 1 tbsp butter
• 1 tbsp garlic, chopped
• 1 bay leaf
• 1/4 tsp turmeric powder
• 1/2 tsp Kashmiri red chili powder
• Salt, to taste
• 1/2 tsp sugar
• 1 tsp roasted crushed kasuri methi
• 1/4 tsp garam masala
• 4 tbsp fresh cream
• 2 tbsp fresh coriander, chopped

» Garnishing

• Fresh cream
• Chopped coriander leaves
• Ginger juliennes

RECIPE INSTRUCTIONS

» Preparing the Base Gravy

1. In a large pan, heat 2 tbsp oil. Add cumin seeds, cloves, green cardamom pods, and black peppercorns. Sauté for a minute until fragrant.
2. Add sliced onions, and ook for about 2-3 minutes or until the onions turn slightly golden. Add cashews and mix well.
3. Next, add sliced tomatoes and cook for 2 minutes. Then add cumin powder, coriander powder, turmeric powder, and Kashmiri red chili powder. Cook for 1 minute.
4. Add chopped garlic, ginger, and mix. Add salt to taste and mix. Next, add hot water and mix.
5. Cover the pan with a lid and simmer for 7-8 minutes or until the tomatoes are mushy.
6. Let the mixture cool down a bit.
7. Then transfer it to a food processor, or blender and blend it into a smooth paste. Strain the mixture for a smooth gravy.

» Make Paneer Butter Masala

1. In another pan, heat 2 tbsp oil and 1 tbsp butter. Add the bay leaf. Then add turmeric powder and red chili powder, sauté for a few seconds on low heat.
2. Add the chopped garlic and sauté for a minute.
3. Pour in the prepared base gravy into the pan and mix well.
4. Cook for 2 minutes, then add garam masala powder, and kasuri methi. Mix again; at this point, you can also add water to adjust the consistency. Cook for 3-4 minutes, then add cream, salt, sugar, butter, and mix well.
5. Add the paneer cubes to the gravy.
6. Cover and cook on low heat for about 5 minutes so the paneer absorbs the flavors and the gravy thickens.
7. Add freshly chopped coriander leaves. Your paneer butter masala is ready.
8. Serve hot, garnished with fresh cream, chopped coriander leaves, and ginger juliennes. This Paneer Butter Masala pairs wonderfully with naan, roti, or rice, making for a comforting and delicious meal. Enjoy!

RECIPE NOTES

1. Adding cashews to the base gravy is a must. It helps in giving it a thick and creamy texture while adding the typical mild sweet and nutty flavor. So using nuts is highly recommended.
2. If you don't use cashews, then you can go with blanched almonds. Make sure that you don't over-add the nuts, or the curry will come out really heavy and thick. For about 450 grams of paneer, 2 tablespoons or about 20 cashews will be enough. You can also substitute cashew nuts with melon seeds or any other seeds of your choice.
3. Blending: The base gravy should be smooth, as it gives the buttery texture to the gravy. So if possible, use a high power blender for pureeing the gravy.