Paneer Butter Masala / Butter Paneer Masala
Paneer butter masala is one of the famous delicacies in North Indian cuisine. You can serve it with hot chapati / Naan / Lachha Paratha whichever you want to eat.
Cooking Time -30 Minutes
Makes -4 Servings
Ingredients To Marinate The Paneer:
- 250 gm Cottage cheese (paneer)
- 1 teaspoon Kashmiri chilli powder
- 2 tablespoons Garlic-ginger paste
- 2 tablespoons Hung curd
- Salt to taste
- 1 tbsp Clarified butter
- 1 tbsp Butter
Ingredients For Gravy
- 1- large Onions (sliced)
- 1- Green Chillies (Chopped)
- 3 Tomatoes (chopped)
- 7-8 Cashew nuts
- 1/4 teaspoon Roasted cumin powder
- 1/2 tsp Garam masala powder
- 1/2 tsp- Kashmiri chili powder
- 1/2 teaspoon Red chili powder
- 1 tbsp Clarified butter (Ghee)
- 1 tbsp Butter
- 1/2 teaspoon Kasuri methi powder
- 2 tablespoons Hung curd
- 2 tablespoons Cream (malai)
How To Marinate The Paneer:
First, chop the Cottage cheese(paneer) in the desired shape.
Mix the Curd, garlic ginger paste, Kashmir chilli powder, salt.
Put the mixture on top of the paneer and keep it in the fridge for 2 to 3 hours.
How To Make The Gravy:
Put the butter and ghee in a pan.
When the butter melts, add green chilies and onion in it and saute it for 2 minutes on high flame.
Now add chopped tomatoes and saute for 2 minutes.
Now add salt, Kashmiri chili powder, cashew nuts and red chilli powder, garam masala, and cumin powder and saute for 2 minutes.
Then turn off the gas.
When the gravy masala cools down, grind them into the grinder.
Put ghee and butter in the same pan. Now put the paneer in it.
Roast the paneer on medium flame.
When the paneer is roasted from both sides
Add gravy paste in it and saute for 2 minutes now add 200 ml water and saute for 7-8 minutes.
When the gravy leaves ghee, mix cream and Hung curd well and put it in the gravy. Now switch off the gas.
Add Kasoori methi powder in it and keep it covered for 5 to 7 minutes.
You can serve it with hot chapati/ naan /paratha whichever you want to eat.
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