Paneer Butter Masala or Paneer Makhani is one of the most popular Paneer dishes.
This rich creamy gravy dish is loved by all. If I am entertaining or we are celebrating something special this is one dish that always makes it to the menu. Not only is this finger-licking good, it hardly takes any time to make. Always a plus point.
Ingredients250 grams Paneer I have used homemade paneer
1 tbsp butter/ghee clarified butter /oil
2 onions chopped
1 tsp ginger roughly chopped
1 green chili deseeded and chopped
15 cashews
4 Tomatoes chopped
1 tbsp butter
1 small cinnamon stick
2 bay leaves
1 cardamom
½ tsp red chili powder
salt to taste
½ tsp coriander powder
¼ tsp garam masala
1 tbsp kasoori methi
1 tbsp fresh cream optional
water
For Garnishcoriander leaves
butter lal mirch tadka heat 1 tbsp butter. Switch off the flame and add ¼ tsp red chili powder
Method- Heat ghee or oil in a pan. Add onions, green chilies, ginger, and cashews and Saute for 2-3 minutes. Add tomatoes and cook for another 5 minutes or till tomatoes are cooked.
- Let it cool down and then blend to a fine paste. Add a little water if required. Keep aside.
- Heat butter in the pan and add cardamom, cinnamon and bay leaves. Now add coriander powder, red chili powder, and salt.
- Add tomato paste immediately and cook for some time. It will start leaving the side of the pan and start coming together. Keep on stirring frequently.
- Crush kasoori methi in your palm and add. If you want to use fresh cream add that also now. Once the gravy is cooked add garam masala and mix it.
- Add Paneer cubes to the gravy and let it simmer for 2-3 minutes for paneer pieces to absorb the flavors.
- If gravy is thick you can add water to dilute it. You can add milk also but I prefer water as gravy is already rich.
- Taste the gravy and add anything more if required.
To Garnish
- Garnish with chopped fresh coriander leaves and butter lal mirch Tadka for that extra taste.
- Remove bay leaves, cardamom, and cinnamon before serving.
- Serve hot with Roti or rice.