Paneer Butter Masala Recipe
Paneer Butter Masala requires few khada masala (whole spices) in comparison to Paneer Tikka Masala. This easy and tasty Paneer Butter Masala recipe is so much better than restaurant. Why it is better than restaurant ? Because I know what exactly went in. Nothing can beat making a dish from scratch using fresh ingredients. Try it out and I promise you would love it.
Paneer Butter Masala Recipe
Paneer Butter Masala requires few khada masala (whole spices) in comparison to Paneer Tikka Masala. This easy and tasty Paneer Butter Masala recipe is so much better than restaurant. Why it is better than restaurant ? Because I know what exactly went in. Nothing can beat making a dish from scratch using fresh ingredients. Try it out and I promise you would love it.
Cooking Instructions
- 1
In a pan add ghee and sauté Paneer cubes
- 2
Once it turns golden brown from all the sides turn off the stove. Add tsp of red chili powder along with salt to taste and mix.
- 3
In a pan add tbsp of each ghee, butter & Oil. Add cumin seeds and once it is toasted add cloves, black cardamom, cinnamon stick and black pepper corns. sauté everything for quick 1-2 minutes.
- 4
Add bay leaf, cashews, dried chili, ginger garlic slices and coriander stems and sauté well.
- 5
Add onions & salt to taste. Sauté & once onions turns translucent add tomatoes and sauté well. Cover and let it cook for 5-7 minutes or until tomatoes are cooked. Once it is cooked add turmeric & Kashmiri red chili powder. Mix well. Let it cook for another 5 minutes and turn off the stove.Let this mixture completely cool down.
- 6
Once it is completely cool down take Cinnamon stick out & blend it into smooth gravy. Strain if needed.
- 7
In a pan add tbsp of each Ghee, Butter and Oil. Add ginger garlic & green chili paste. Sauté.
- 8
Add tsp of red chili powder and add prepared Gravy. Let it simmer for 5-7 minutes. Add water as needed to adjust gravy consistency at this point.
- 9
Rub kasoori methi between hands and add. Add sautéed paneer cubes and mix well. Garnish with coriander and serve hot with Naan, Rice or Paratha.
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