Paneer Butter Masala | Paneer Makhani recipe – Simple and Easy method

Paneer butter masala / Paneer Makhani recipe

Let’s see how to make Paneer butter masala.

  • Prep Time: 15 mins
  • Total Time: 20 mins
  • Serves: 2

Ingredients needed:

  • Paneer cubes – 1 cup
  • Onion – 1 large
  • Tomato – 1 large
  • Cashew nuts – 5-8
  • Milk or water – 3/4 cup
  • Kasoori methi – 1 tsp
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder or sambar powder – 1 tsp
  • Turmeric – 1/2 tsp
  • Salt – As needed
  • Butter/oil – 2 tbsp

To Temper:

  • Oil – 2 tsp
  • Elachi / Cardamom -1
  • Clove – 2
  • Cinnamon – 1 small piece

Preparations:

  • Heat a pan and fry cubed onions until golden in a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.
  • Grind cashews with little milk or water to a smooth paste and set aside
  • keep the paneer cubes immersed in hot water.

Method:

  • Heat oil and temper with elachi, cinnamon and cloves. Add the ground onion tomato paste and give it a stir. Add red chili powder, coriander powder, turmeric and ginger garlic paste. Mix well.
  • Continue frying for 5 minutes in medium flame or until the raw smell goes off. The onion tomato mixture should get thick. Add the kasoori methi by crushing it in between your palms.
  • Add the ground cashew paste and mix well. Fry for another 2 minutes. Add oil if needed. When it becomes shiny, add required milk or water slowly while you stir. Add salt.
  • When your desired consistency reaches, add paneer drained from water and (the cooking cream – optional).
  • Do not boil the gravy. Just mix in low flame for 2 minutes and switch off the flame.

Garnish with coriander leaves finely chopped.

Serve hot with roti/ naan or any flat breads or mild pulavs.

Notes:

  • You can add milk fully to make it gravy without adding any water. So it will get thicker and more creamier gravy.
  • The colour of the gravy mainly is because of adding milk. If you add water, then the gravy may not be orange and will be more red.
  • Cashews give a thick texture, mild coloured gravy and also prevents milk/ cream from curding.
  • You can ignore red chilli powder and add 5 green chillies while you fry onion. This also tastes great.
  • If you dont have ginger garlic paste, then you can add 4 cloves of garlic and a piece of ginger while you fry onion and grind it.

 

Thank you. Meet you soon with another easy and tasty recipe.

Please like, share and subscribe.

Poori Masala https://youtu.be/HQldG3wT8Vg
Peas Potato Milk Curry https://youtu.be/yBYAFTtMan8
CHANNA MASALA CHOLE MASALA https://youtu.be/wV7xZ7WdXh4
Moong dal for roti https://youtu.be/wqL06ms83V8
MIXED VEG KURMA https://youtu.be/d3S9GGDEMuU
DAL FRY RECIPE https://youtu.be/E4Ec39qmmr0
Tiffin sambar in hotel style https://youtu.be/jV-_weQXux0
Vegetable Pulav https://youtu.be/LKw-utaWWlY