Paneer Butter Masala

This is a simple recipe of the restaurant style Paneer Butter Masala which I found on the internet courtesy Swasthi’s Recipes

I found this recipe is easy to replicate and gives you the right taste which you have in your mind when someone says “paneer butter masala”.

Ingredients for gravy or sauce

• 1 tablespoon Oil
• 2 green cardamoms or elaichi
• 3 Onions medium, chopped
• 3 large tomatoes finely chopped
• salt (adjust to taste)
• ¾ teaspoon sugar
• 15-20 cashew nuts
• ½ to ¾ teaspoon red chilli powder kashmiri (adjust for best color)
• 1 teaspoon  garam masala powder
• 1 teaspoon coriander powder

whole spices (skip if you don't have)

• 1 small bay leaf (or tej patta)
• 1 inch cinnamon piece (or dalchini) 
• 2 green cardamom (or elaichi) 
• 2 to 3 cloves (or laung) 

For paneer butter masala

• 1½ tablespoon Butter
• 1½ teaspoon ginger garlic paste or fine chopped (or ½ to ¾ inch ginger, 2 to 3 medium garlic cloves)
• ¼ teaspoon red chilli powder
• 200 to 250 grams paneer, cut in cubes (2 heaped cups)
• ½ to ¾ teaspoon kasuri methi (or dried fenugreek leaves)
• 3 tablespoon cream (or 6 to 8 cashews more)
• 2 tablespoon coriander leaves (or cilantro finely chopped) (for garnish)

Preparation for Gravy 

• Heat 1 tbsp oil in a pan and add 2 green cardamoms. 
• Then add 1 cup cubed onions & fry stirring often until transparent or pink. 
• Next add 1½ cup tomatoes & ¼ tsp salt. Fry for 3 minutes.
• Cook covered till the onion tomato mixture turns soft & mushy.
• Next add in ¾ to 1 tsp garam masala, 1 tsp coriander powder, cashew nuts, ½ to ¾ tsp red chili powder & ¾ tsp sugar (optional). 
• Fry this till the oil separates out from onion tomato masala. 
• Turn off the stove & cool this completely. 
• Transfer to a blender with 1 cup water and puree to a really smooth mixture. Set this gravy aside. 

How to make paneer butter masala

• Heat 1½ tbsp butter in the same pan. 
• Fry 1 inch cinnamon, 2 to 3 cloves, 2 green cardamoms & 1 small bay leaf for 1 to 2 minutes. 
• On a low flame saute 1½ tsp ginger garlic paste till the raw smell goes away. Do not burn this as it will leave a bitter taste.
• Pour the gravy which you made above, then add ¼ tsp red chili powder (optional to adjust the color). Mix well.
• If needed pour ½ cup of water good enough to make the paneer butter masala gravy.
• Cover & cook until the gravy thickens & traces of butter or oil is seen on top. 
• Let the gravy reach the desired consistency.
• Lower the flame completely, then add 200 to 250 grams paneer & ½ tsp crushed kasuri methi. 
• Mix & cook covered on a low heat for 2 to 3 minutes. Pour 2 tbsps cream & mix.
• Transfer paneer butter masala to a serving bowl. Garnish with 1 tbsp cream & 2 tbsps coriander leaves.
  
  

  

  
  

  Paneer Butter Masala