How to make Paneer Butter Masala - Recipe

Hi Friends, as promised I am now coming up with tasty and delicious recipes of paneer (cottage cheese), try them out and let me know how it tasted, you can comment in the the comment section and for more subscribe to my blog. you will get an email notification every time I upload a new recipe.

Paneer Butter Masala is a must have for paneer lovers, whether you are a vegetarian or a non-vegetarian, this dish is something which is eaten by all. Paneer Butter Masala was actually invented to compete and compensate Butter Chicken, for vegetarians as vegetarians would not be able to eat chicken. Another paneer dish is Saahi Paneer, almost similar to Paneer Butter Masala and sometimes served as Paneer Butter Masala. I will be coming up with Saahi Paneer Recipe shortly.

Today we will make Paneer Butter Masala - the quick and easy way, though this recipe requires some whole spices (khada masala) but we will skip that step with a easy way out, generally dhabas, street food stalls and even restaurants do this to prepare the dish quickly. Let's Begin.........

Steps, with Ingredients on How to make Paneer Butter Masala:

First we will prepare the skip method or shortcut for using the whole spices (khada masala). You would need the following items.

• 1 pc Cinnamon Stick (Dalchini)
• 2 pc Bay Leafs (Tej patta)
• 1 tsp Jeera (Cumin seeds)
• 2 pc Small Cardamon (Choti elaichi)
• 1 pc Big Cardamon (Bari elaichi)

Boil them in 1 cup of water, just like making tea, so that the water gets all the flavor of these spices.

We will use this water later while cooking our Paneer Butter Masala.

Now time to prepare the main item......

Heat up a deep frying pan (kadai / non stick kadai)

• Add 30 grams of Butter

Once butter melts and gets warm

• Add 3 to 4 cloves of garlic (finely chopped)
• Add 2 big size onions (sliced)
• Add 5 tomatoes (sliced)

Cook well, until tomatoes looks soft and tender, onions looks melted and garlic is brownish white.

Take it out and leave it to cool down, once cooled to room temperature, put it in a mixer grinder.

Grind them well to get a fine puree.

Heat up the kadai or frying pan again and this time

• Add 50 grams of butter
• Add 3 tsp refine or sunflower oil

Let the butter melt, mix the butter and oil together when they are getting heated.

• Add 1 tsp Kashmiri Lal Mirch (Red chilly powder)

Mix it with the oil to get a nice color.

• Add the puree
• Add the water that we made by boiling the spices (khada masala)
• Add 2 tsp coriander powder (dhania powder)
• Add 1 tsp turmeric powder (haldi powder)
• Add 5 to 7 pcs of cashew (kaju) paste
• Add salt to taste

Cook for sometime with lid closed.

Once you notice that the oil is separating from the gravy and the gravy is becoming thick.

At this time stir once and lower your gas flame to lowest.

• Add 1/2 tsp black pepper powder (gol mirch powder)
• Add 1 cup fresh cream
• Add 1/2 cup boiled milk

Stir and cook well for 5 to 6 minutes on medium flame.

• Add 1 tsp sugar or honey
• Crush 1 tsp kasturi methi (fenugreek leaf) with your palms and add it

Mix well

• Add 250 grams of paneer (cottage cheese) - cut in cubes

Stir properly and close the lid, cook for another 5 to 7 minutes in low flame.

Delicious, mouth watering, yummy Paneer Butter Masala is ready.

It is best eaten with roti, lacchha paratha, rumali or naan (different Indian breads), you can even have it with rice.

Oh!!! don't forget to sprinkle little fresh cream and freshly chopped coriander leaf (dhania) on top, before serving.

Subscribe and Comment, if you like this recipe.