Paneer butter masala is very easy to prepare in a dhaba style. The paneer dipped into cashew nut masala mixture which is fried with butter and coated with fresh cream, garnish with chopped coriander leaves and serve the delicious mouth-watering hot paneer butter masala recipe with rumali roti, naan, pulka, paratha or pulao recipes.
Try palak paneer, restaurant-style chicken tikka masala, mutton kofta curry/meatballs, sweet bread omelette, vegetable oats dosa, Dahi vada
To prepare paneer butter masala in simple steps frying the spices, let it cool and blend, Fry the spice powders and blended masala mixture, add paneer and cream cook for 2 minutes. Finally, add chopped coriander leaves, garnish with cashew nuts and chopped coriander leaves and serve. With the detailed step by step procedure and video is below.
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Chicken starters: chicken pakora, chicken fry, chicken tandoori, chicken 65, sorrel chicken, chicken korma, shahi chicken, chicken dum biryani/pot biryani
I ask my hubby how is this recipe? his reply was “This tastes good! Felt like eating in a restaurant. Awesome dish the flavour of paneer with pulka melting in the mouth“. After listening to this kind of response. I felt very happy. I have served paneer butter masala with polka. Can also serve with naan, chapati, roti, pulao or rice recipes.
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Paneer butter masala video:
Paneer butter masala recipe card:
The paneer dipped into cashew nut masala mixture which is fried with butter and coated with fresh cream, garnish with chopped coriander leaves and serve the delicious mouth-watering hot paneer butter masala recipe with roti, naan, paratha, rice or pulao recipes.
- butter – 25g(1 spoon)
- oil – 1/4 spoon
- cashew nuts – 17
- cinnamon sticks – 3 small
- cardamom – 2
- cloves – 7
- cumin seeds – 1 spoon
- star anise – 1
- chopped onions – 2
- green chillies – 2
- ginger and garlic paste – 1 spoon
- chopped tomatoes – 4
- water – 1/4 glass
- butter – 50g(2 spoons)
- red chilli powder – 1 spoon
- paneer cubes (cottage cheese) – 10
- dry fenugreek leaves(Kasuri methi) – 1 spoon
- garam masala powder – 1/4 spoon
- cream – 1/2 cup
- chopped coriander leaves – 1/2 cup
- water – 1/2 glass
- chopped coriander leaves – 1/4 cup
- cashew nuts – 4
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Heat a pan add butter and oil.
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Add cashew nuts, cinnamon sticks, cardamom, cloves, cumin seeds, star anise and cumin seeds.
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Fry till the cashew nuts turn to golden.
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Add chopped onions and green chillies mix well. saute for 2 minutes.
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Add ginger and garlic paste fry till the raw smell disappears.
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Add chopped tomatoes mix well.
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Pour 1/4 glass of water and cook till the tomatoes become little mushy.
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switch off the fire set aside. Let it cool.
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Take all the masala mixture into the blender jar. Blend to the smooth paste
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Heat a pan add 25g of butter, add red chilli powder mix well.
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Add blended masala mixture to the pan mix well. Fry for a minute.
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Add salt and 1/4 glass of water mix well. Add remaining butter mix well.
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Add paneer cubes stir and cook for a minute. Add Kasuri methi mix well.
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Adjust the water, salt and red chilli powder according to the consistency of gravy.
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Close the lid and cook for 2 minutes.
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Add 1/4 spoon of garam masala powder.
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Add 1/2 cup of cream mix well.
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Add chopped coriander leaves cook over a low flame for 2 minutes.
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switch off the fire. Take into a serving bowl.
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Garnish with chopped coriander leaves and cashew nuts.
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Serve with roti, pulka, chapati, naan, pulao or rice recipes.
Step by step procedure for paneer butter masala:
Blending and preparing masala paste:
Heat a pan add butter and oil.
Add cashew nuts, cinnamon sticks, cardamom, cloves, cumin seeds, star anise and cumin seeds. Fry till the cashew nuts turn to golden.
Add chopped onions and green chillies mix well. saute for 2 minutes.
Add ginger and garlic paste fry till the raw smell disappears.
Add chopped tomatoes mix well.
Pour 1/4 glass of water and cook till the tomatoes become little mushy.
Switch off the fire set aside. Let it cool. Take all the masala mixture into the blender jar.
Blend to the smooth paste.
Preparing paneer butter masala gravy:
Heat a pan add 25g of butter.
Add red chilli powder mix well.
Add blended masala mixture to the pan mix well. Fry for a minute.
Add salt and 1/4 glass of water mix well.
Add remaining butter mix well.
Add paneer cubes stir and cook for a minute.
Add Kasuri methi mix well. Adjust the water, salt and red chilli powder according to the consistency of gravy.
Close the lid and cook for 2 minutes.
Add 1/4 spoon of garam masala powder. Add 1/2 cup of cream mix well.
Add chopped coriander leaves cook over a low flame for 2 minutes. switch off the fire. Take into a serving bowl.
Garnish:
Garnish with chopped coriander leaves and cashew nuts. Serve with rumali roti, pulka, chapati, naan or rice recipes.
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