Paneer Butter Masala (Paneer Makhani)

Name: Paneer Butter Masala (Paneer Makhani)
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 450 g block of paneer; 1.5 tbs roughly chopped garlic; 1.5 tbs roughly chopped ginger; 1 large yellow onion,roughly chopped; 3-4 big tomatoes; 6 tbs butter (divided); 12-15 cashews; 1/2 tsp cumin seeds and 4 green cardamom whole; 1 tsp Kashmiri chilli powder; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp Garam masala spice mix; leaves Dried fenugreek; Handful Chopped coriander leaves; as required Cream for garnish; 1 cup water; 1 tsp honey / 1 tsp sugar; 1 inch Ginger julienne; as per taste Salt

Sadaf Jabeen @Sadafjabeen85

Almere, Netherlands

Paneer Butter Masala is slightly sweet creamy dish of paneer originating from the Indian subcontinent,in which the gravy is prepared usually with butter,tomato,cashews or cream.A favourite with vegetarians,this recipe requires very little effort to cook.No wonder it is one of the most often served Indian recipes.Try my method you will start loving yourself as a cook 👩‍🍳.

Sadaf Jabeen @Sadafjabeen85

Saved

Ingredients

30 minutes

6 servings

450 gblock of paneer
1.5 tbsroughly chopped garlic
1.5 tbsroughly chopped ginger
1large yellow onion,roughly chopped
3-4big tomatoes
6 tbsbutter (divided)
12-15cashews
1/2 tspcumin seeds and 4 green cardamom whole
1 tspKashmiri chilli powder
1/4 tspturmeric powder
1 tspred chilli powder
1 tspGaram masala spice mix
leavesDried fenugreek
HandfulChopped coriander leaves
as requiredCream for garnish
1 cupwater
1 tsphoney / 1 tsp sugar
1 inchGinger julienne
as per tasteSalt

Saved

Steps

30 minutes

1

In a wide wok or kadahi on medium heat,add a knob of butter,about 3 tsp and add cumin seeds and green cardamom whole to the butter after 1 min add onion and sauté for few minutes until translucent.
2

Add ginger and garlic and give it a couple more minutes.add tomatoes and cashews mix it well cover and let it cook fully soft and falling apart.add salt and taste.
3

Cool the mixture then transfer into a food processor or blender,process until completely smooth.
4

In the same kadahi or wok add additional butter,add Kashmiri chilli powder,red chilli powder,turmeric powder and Garam masala powder. let the flavour release in the butter for 1 min.heat should be low otherwise dry spice will burn.
5

Now strain the purée directly into the spice butter and mix it well add 1/4 cup water.mix well and let it cook for some time. Now taste and adjust the spice and salt, at this point add sugar/ honey.mix and cover to cook for more 5 minutes.
Meanwhile cut the paneer into bite size pieces of your liking and add in the sauce.
6

Let it heat for more 5 minutes until the paneer cubes are soft.now can add dried fenugreek leaves and pinch of Garam masala, little amount of cream,julienne ginger and chopped coriander leaves. Finally your Paneer Butter Masala is ready to serve. I have serve it with zeera rice and garlic butter naan.