A rich and creamy North Indian dish featuring paneer (Indian cottage cheese) cooked in a buttery, tomato-onion gravy with aromatic spices. This recipe guides you through preparing a delicious and satisfying Paneer Butter Masala, perfect for a hearty meal with chapati or rice.
All Ingredients - For Boiling and Grinding Gravy Base
Butter1 tbsp
Jeera (Cumin seeds)1 tsp
Green Chilli2-3 (slit)
Tomato2-3 (chopped)
Onion1 large (sliced)
Turmeric Powder1/2 tsp
Salt1 tsp (or to taste)
Cashewnuts5-6
Almonds5-6
All Ingredients - For Tempering and Gravy
Butter1 tbsp
Cinnamon1 small stick
Cloves2-3
Red Chilli (dried)1-2
Onion1 large (finely chopped)
Ginger Garlic Paste1 tbsp
Garam Masala Powder1 tsp
Coriander Powder1 tbsp
Chilli Powder1 tsp
All Ingredients - For Roasting Paneer
Butter2 tbsp
Red Chilli Powder1/2 tsp
Garam Masala Powder1/2 tsp
Paneer200g (cubed)
All Ingredients - For Finishing
Turmeric Powder1/4 tsp
Kasuri Methi1 tsp (crushed)
Coriander Leaves2 tbsp (chopped)
⚠ Contains Allergens
dairynuts
Step-by-Step Instructions
Step 1: Boil Gravy Base Ingredients
In a pot, add 1 tbsp butter, 1 tsp jeera, 2-3 slit green chilies, 2-3 chopped tomatoes, 1 large sliced onion, 1/2 tsp turmeric powder, and 1 tsp salt. Cover with a lid and boil these ingredients until they soften, which takes about 5-7 minutes.
Step 2: Grind Gravy Base
Allow the boiled ingredients to cool slightly. Transfer them to a blender. Add 5-6 cashewnuts and 5-6 almonds. Grind them into a smooth, fine paste.
Step 3: Prepare Tempering for Gravy
In a separate pan, melt 1 tbsp butter. Add 1 small cinnamon stick, 2-3 cloves, and 1-2 dried red chilies. Sauté for a few seconds until fragrant.
Step 4: Sauté Onions and Spices
Add 1 large finely chopped onion to the pan with the tempering spices and fry until translucent. Then add 1 tbsp ginger garlic paste, 1 tsp garam masala powder, 1 tbsp coriander powder, and 1 tsp chilli powder. Fry for 2-3 minutes until the raw smell of the spices disappears.
Step 5: Roast Paneer
In another pan, melt 2 tbsp butter. Add 1/2 tsp red chilli powder and 1/2 tsp garam masala powder. Add 200g cubed paneer and roast until golden brown on all sides, turning occasionally. This should take about 3-5 minutes.
Step 6: Combine Gravy and Paneer
Pour the ground tomato-onion paste (from Step 2) into the pan with the sautéed spices (from Step 4). Mix well and cook for a few minutes until the oil starts to separate from the gravy. Then, add the roasted paneer cubes to the gravy and mix gently.
Step 7: Final Seasoning and Garnish
Add 1/4 tsp turmeric powder to the gravy (as shown in the video). Finally, add 1 tsp crushed kasuri methi and 2 tbsp chopped coriander leaves. Stir well to combine all the flavors.
Step 8: Serve Paneer Butter Masala
Your delicious Paneer Butter Masala is now ready. Serve hot with chapati, naan, or rice for a satisfying meal.
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