Paneer Butter Masala

This can also be called as cottage cheese or tofu butter gravy. It is perhaps the first dish that comes to mind when I think of paneer. I am sure you will enjoy this restaurant style taste with this yummy paneer. This is the best vegetarian dish for lunch. It’s very humble and all-time favorite of mine.

I am sure you will enjoy this restaurant style taste with this yummy paneer. This is the best vegetarian dish for lunch.

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Paneer Butter Masala
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This can also be called as cottage cheese or tofu butter gravy. It is perhaps the first dish that comes to mind when I think of paneer. I am sure you will enjoy this restaurant style taste with this yummy paneer. This is the best vegetarian dish for lunch. It’s very humble and all-time favorite of mine.

Course: Side Dishes, Vegetarian
Cuisine: Indian
Servings: 3 people
Calories: 380 kcal
Ingredients
  • 9 oz (250 g) Paneer (cottage cheese / tofu) cut into 1-inch cubes
  • 2 medium Onions finely chopped
  • 1 ½ teaspoon Ginger chopped
  • 3 to 4 cloves Garlic
  • 3 medium Tomatoes
  • 6 to 8 Cashew nuts soaked in water for 15 minutes
  • 2 small piece Bay leaves
  • 2 Green chilies or jalapeno slit lengthwise
  • ½ cup Full fat milk
  • 2 teaspoon Dry fenugreek leaves / Kasuri methi
  • ½ teaspoon Garam masala powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon or to taste Red chili powder or paprika
  • 2 tablespoon Fresh cream
  • 2 tablespoon Butter
  • 2 tablespoon Olive oil
  • Salt to taste
Instructions
  1. If you are using frozen paneer cubes, then deforest them.

  2. Grind onion, ginger, and garlic in a grinder and make them into a paste.

  3. Grind soaked cashew nuts with 2 tablespoon water to make cashew nut paste.

  4. Blanch the tomatoes and blend them to prepare tomato puree.

  5. Heat cooking oil and butter in a non-stick frying pan over medium flame.

  6. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4 to 5 minutes.

  7. Add green chili and red chili powder/paprika and sauté for 30 - 40 seconds and then cashew nut paste.

  8. Stir and cook for 2 minutes.

  9. Add tomato puree and cook until oil starts to separate from the puree; it will take around 3 to 4 minutes.

  10. Add coriander powder and Garam Masala Powder and mix well.  

  11. Add ½ cup milk, ½ cup water, and salt.

  12. Mix and cook until oil comes on the surface or for approx. 4 to 5 minutes.

  13. Add Paneer Cubes, fenugreek leaves and cook for approx. 2 minutes or until you get the desired consistency of gravy.

  14. Add fresh cream.

  15. Mix properly and turn off the flame.

  16. Transfer prepared curry to a serving bowl.

SERVE
  1. Garnish it with cream or cube of butter and serve.

OUR DINE TABLE
  1. The creaminess of gravy and sickness of paneer makes it an ideal spicy creamy curry. It can be served with Butter Naan.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 380
Total Fat 26 g
Cholesterol 50 mg
Carbohydrate 29 g
Dietary Fiber 3 g
Sugar 20 g
Article Tags:
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Article Categories:
Side Dishes · Vegetarian

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