Sunday, 28 December 2014

Paneer Butter Masala / How to Make Paneer Butter Masala

Paneer butter masala is one of the popular dish of India from Punjabi Cuisine.  This rich, tomato based dish is  favorite for most of the Paneer / Indian cottage cheese lovers  and also commonly ordered food in most of the Indian restaurants.

Try this lip smacking paneer butter masla at home for your family and friends; make them happy!

Paneer  - 200 to 250 grams
Onions - 1(chopped)
Tomatoes - 3
Ginger garlic paste - 1 tsp
Cashew nuts - 8 to 10
Coriander powder - 2 tsp
Kashmiri red chili powder - 1 to 1
½  tsp
Garam masala - ¼ tsp
Turmeric powder -
Tomato ketchup - 1 tbsp (optional)

Kasuri Methi - 2 tsp
Sugar - ½ tsp
Salt - to taste
Oil & butter - 2 tbsp
Cream - 1 to 2 tbsp 


Pre - Preparations:
Boil tomato in water until it becomes soft.  After it cools down, peel the skin of tomatoes and grind to a smooth paste.  Keep aside.

Grind ginger and garlic into fine paste.  Keep aside.

Cut the paneer into cubes and place it in the warm water till it used; to retain its softness.

Add oil in a kadai; fry the chopped onions and cashew nuts till it becomes slight golden in colour.  Grind it into a fine paste and keep aside.

Preparation for the gravy:

Heat oil and butter in a kadai, fry ginger garlic paste till the raw smell goes and add onion cashew paste.

Stir it for a while and add tomato puree along with turmeric powder, red chilli powder, corriander powder, salt and sugar.   Cook untill the raw smell goes and also oil separates.

Add tomato ketchup (optional) and water to adjust the consistency.  Allow to boil.

Mix well ; allow to cook in a medium flame for three to five minutes.

Now add paneer, kasurimethi, cream and mix; allow to cook in low fame for 2 to 3 minutes.

Your lip - smacking Paneer Butter Masala is now ready to be served hot!

This will be a best accompaniment for all Indian flat breads and with pulao varieties.


You can also add 
¼ to ½ cup milk along with water to dilute the gravy and it also gives more creamy texture the dish.

you can also grind cashew nuts separately and add it to the gravy.

Choose red ripened tomatoes to prepare this dish.  I didn't add any food coloring to this gravy.

Sugar is added to balance the acidity of tomatoes.

Adjust the water quantity and spice level to suit your taste.

You can also use tofu in this recipe instead of paneer.

You can also fry the paneer and add it to the gravy.


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