What is the recipe for making Paneer Butter Masala?

Serves 3-4

This is an adapted Sanjeev Kapoor recipe which is always fool-proof.

Ingredients

Paneer (cut into trainggles/cubes) - 500 grams

Butter - 5 tbsp

Oil - 1 tsp

Onion sliced - 1 medium

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Bay leaves - 2

Cloves - 2

Cinnamon - 2 one-inch

Dried red chillies broken - 2

Coriander powder - 2 tbsp

Red chilli powder - 1 tsp

Tomatoes (pureed) 5-6 medium

Salt to taste

4-5 large tomatoes blanched and ground

1 tbsp cashews soaked in warm water and ground into a fine paste

1 large capsicum diced

1 1/2 tsp ginger green chillies paste

2-3 cloves garlic chopped fine (optional)

Oil 1 tbsp

Butter upwards of 50g ( more the merrier and unhealthier...you take the call)

Optional : Cream 50 g

Salt to taste

2 tsp kashmiri all mirch (red chilli powder)

1 tsp garam masala

1 tsp kasoori methi (optional)

Paneer butter masala may be a rich and creamy dish of paneer (cottage cheese) during a tomato, butter and cashew sauce (known as makhani gravy). The dish features a lovely tang coming from the tomatoes and is slightly sweet with a creamy and velvety feel thereto .

This recipe is a simple , quick and delicious method to form paneer butter masala. Within minutes you'll prepare this Restaurant style paneer butter masala reception . Called by various names such as

butter paneer or butter paneer masala or paneer makhani this dish is of the most popular Indian paneer dish along with Palak paneer, Malai kofta, Paneer tikka masala and Matar paneer. obviously being so popular it is served in many Indian restaurants.

Here’s what you need to do to make it absolutely perfect! Use nuts in the gravy: yes, it makes the sauce thick and creamy and so you need to use nuts in the recipe.

Cashews and almonds both work, you can even use a combination of both.

However, do not use a lot of nuts because then the final curry will be super thick and I wouldn’t recommend that.

I suggest using 10-15 cashews for 250 grams of paneer.

Be generous with cream and butter: I am not asking you to use 1 cup of both but don’t use 1⁄2 teaspoon either!

This is an indulgent dish and so you need to little generous with fat if you are looking for that restaurant style taste.

Use minimal spices: this recipe doesn’t need a lot of spices.

I also add little flavorer and Kashmiri red flavorer (mainly for the color).

Homemade paneer makes its even better: I know it’s not always possible but if you can, use homemade paneer.

It really makes so much difference. Here for this recipe, I have used store bought paneer but I often make it with homemade paneer and you can tell that it’s way better.

Add sugar to balance the flavors and for that subtle sweet taste: paneer butter masala should have a touch sweet taste thereto and you get that from adding cream and sugar.