Paneer butter masala recipe – soft succulent cottage cheese cubes in a creamy tomato based gravy.
An easy and quick to make recipe of paneer butter masala. Within minutes you can prepare this delicious recipe.
It is one of the most famous paneer dish and is served in almost all indian restaurants and is loved by many people.
The paneer butter masala gravy is made of tomato puree and the regular indian herbs-spices. It has a slight sweet taste and very mildly spiced. thus making it an excellent gravy with chapatis for kids.
So, when making this dish, make sure to use ripe, red and firm tomatoes. Also use good quality fresh paneer or make your own homemade paneer. Making paneer at home is easy. Vegans can make the same recipe with tofu and vegan butter as substitutes for paneer and butter respectively.
- 250 Grams Cottage Cheese Also known as Paneer
- 18 Pieces Cashews Soaked if you have time and then ground with some water to a smooth paste. if less time, then just grind the cashews to a smooth paste.
- 4 Tomatoes Pureed
- 2 Chillies Slit (reserve few for garnishing)
- 1 Inch Ginger Crushed or Ground
- 3 garlic Crushed or Ground
- 1 Inch Ginger Julienne (reserve few for garnish)
- 1 Leaf Indian Bay Leaf Also known as Tej Patta
- 1 Teaspoon Kasuri Methi Dry Methi Leaves
- 1 Teaspoon Garam Masala
- 1/2 Teaspoon Red Chilli Powder
- 1 Tablespoon Ekin Olive Oil
- 1 Tablespoon butter As Required
- 1.5 Cups Water
- Few Coriander Leaves
- Salt and Sugar as Required Check Notes For Adding Sugar
- Heat EKiN Olive oil and butter in a pan. Add bay leaf and saute for some 10-15 seconds or till the oil become fragrant.
- Add ginger-garlic paste and saute till the raw aroma disappears.
- Add the tomato puree and stir well. Add red chilli powder after 2-3 mins and stir again. Saute till the oil starts to leave the sides of the tomato paste.
- Add cashew paste and stir well. Saute the cashew paste till the oil begins to leave the sides of the masala paste.
- Add water and stir. Simmer on a low flame.
- Add julienne ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.
- Add the paneer(Cottage Cheese) cubes and cook them for 2 to 3 minutes till they become soft.
- Don't cook for a long time as the paneer will become dense.
- Lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
- Garnish paneer butter masala with coriander leaves. Serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. Side accompaniments can be onion-lemon salad or some pickle.
Tips for making paneer butter masala recipe:
1. Addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. if you add cream in the recipe then you might have to add less sugar.
2. For this recipe, its best to use fresh, ripe red tomatoes.
3. Best to use homemade soft paneer(Cottage Cheese).
4. The amount of cream can be adjusted as per your taste.
