Skip to main content

paneer butter masala




Paneer butter masala is a rich creamy Indian dish. paneer is an Indian cottage cheese. cooked in rich creamy tomato-based gravy, suitable with naan, chapatti, rotti, ghee rice.




 Ingredients


For the gravy

Paneer - 250 gram

Onion - 2 medium sized

Tomato - 2 medium sized (1 cup)

Ginger garlic paste - 1 teaspoon

Cumin seeds - 1 teaspoon

Cinnamon - 1/2 inch

Cardamon - 2 

Cloves - 3

Chilli powder - 1 teaspoon

Butter - 3 tablespoon

cashew -10

salt 

Garam masala - 1/4 teaspoon


For the garnishing


Fresh cream - 2 tablespoon

Kasthuri methi( dried fenugreek leaves) - 1 tablespoon

Finely chopped coriander leaves.


For the paneer


Butter - 1 tablespoon

Garam masala - 1 teaspoon

Paneer cubes - 250 gram


For the masala paste


Onion 2 medium sized - 2

Tomato 2 - 250 gram

Cashew -10 (soaked for 15 minutes)


Preparation


Marinate the paneer with garam masala.


preparing for the masala paste


Soak the cashew for 15 minutes.

Heat butter in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.

Add Cinnamon, Cardamon, cloves, tomato and cashew sauté until tomato gets mushy. let it cool. Blend it into a fine paste.




Cook the gravy


Heat butter in the pan, add cumin seeds, ginger garlic paste sauté until raw smell comes out.

Add chili powder in low flame sauté it for a minute (do not burn it will change the taste).

Add the blended paste into it. Let it cook for 5 minutes. in medium flame. Add some water let it cook

 for 20 minutes in the summer. adjust your consistency level.


Prepare the paneer


In a separate fry pan, fry the marinated paneer in butter for 1 to 2 minutes.

Lightly fry paneer cubes until they turn golden on edges.


Combine paneer with gravy

 Add paneer into the gravy, let it cook for 3 minutes.



Sprinkle some Kasthuri Methi. Finally, pour some fresh cream on it. It gives more flavor to gravy.

Ready to serve 







Serve with hot naan, roti with steamed rice.







Recipe with photos


 Ingredients


For the gravy

Paneer - 250 gram

Onion - 2 medium sized

Tomato - 2 medium sized (1 cup)

Ginger garlic paste - 1 teaspoon

Cumin seeds - 1 teaspoon

Cinnamon - 1/2 inch

Cardamon - 2 

Cloves - 3

Chilli powder - 1 teaspoon

Butter - 3 tablespoon

cashew -10

salt 

Garam masala - 1/4 teaspoon


For the garnishing


Fresh cream - 2 tablespoon

Kasthuri methi( dried fenugreek leaves) - 1 tablespoon

Finely chopped coriander leaves.


For the paneer


Butter - 1 tablespoon

Garam masala - 1 teaspoon

Paneer cubes - 250 gram


For the masala paste


Onion 2 medium sized - 2

Tomato 2 - 250 gram

Cashew -10 (soaked for 15 minutes)


Preparation


Marinate the paneer with garam masala.


preparing for the masala paste


Soak the cashew for 15 minutes.

Heat butter in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.

Add Cinnamon, Cardamon, cloves, tomato and cashew sauté until tomato gets mushy. let it cool. Blend it into a fine paste.



Cook the gravy


Heat butter in the pan, add cumin seeds, ginger garlic paste sauté until raw smell comes out.



Add chili powder in low flame sauté it for a minute (do not burn it will change the taste).



Add the blended paste into it. Let it cook for 5 minutes. in medium flame. Add some water let it cook

 for 20 minutes in the simmer. adjust your consistency level.



Prepare the paneer

In a separate fry pan, fry the marinated paneer in butter for 1 to 2 minutes.

Lightly fry paneer cubes until they turn golden on edges.


Combine paneer with gravy


 Add paneer into the gravy, let it cook for 3 minutes.



Sprinkle some Kasthuri Methi. Finally, pour some fresh cream on it. It gives more flavor to gravy.

Ready to serve 





Serve with hot naan, roti with steamed rice.







Comments

Post a Comment

Popular posts from this blog

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
2 comments
Read more

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along...
1 comment
Read more

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
3 comments
Read more