Punjabi paneer butter masala is one of the most popular
paneer recipes in Indian cuisine. The near perfect combination of spiciness and
creaminess of its gravy makes it simply irresistible and versatile to be served
with any Indian bread. Whether you serve it with tandoori roti, naan and paneer
kulcha or with steamed rice, it’s going to satisfy your palate like never
before. Follow our step by step photo recipe to make this best vegetarian dish for
lunch.
Restaurant Style
Paneer Butter Masala
Ingredients:
250 gms Paneer (or Tofu), cut into 1-inch cubes
2 medium Onions, finely chopped
1½ teaspoons chopped Ginger
3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste
Directions:
If you are using frozen paneer cubes, then defrost them.
step-1
Grind onion, ginger and garlic in a grinder and make onion
paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut
paste. Blanch the tomatoes and blend them to prepare tomato puree.
step-2
Heat cooking oil and butter in a non-stick frying pan over
medium flame. Add onion paste and bay leaf and sauté until onion paste turns
light brown for approx. 4-5 minutes.
step-3
Add green chilli and red chili powder and sauté for 30-40
seconds. Add cashew nut paste.
step-4
Stir and cook for 2-minutes.
step-5
Add tomato puree and cook until oil starts to separate from
the puree, it will take around 3-4 minutes.
step-6
Add coriander powder and garam masala powder and mix well.
step-7
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until
oil comes on the surface or for approx. 4-5 minutes.
step-8
Add paneer cubes, kasuri methi and cook for approx 2-minutes
or until you get the desired consistency of gravy.
step-9
Add fresh cream.
step-10
Mix properly and turn off the flame.
Step-11
Transfer prepared curry to a serving bowl. Garnish Punjabi
paneer butter masala with milk cream or cube of butter and serve.
Cooking Tips and Variations:
Add 1/2 cup water in step-8 and cook for 3-4 minutes if
gravy is too thick.
You can also use chopped onion instead of using crushed
onion for variation.
You can also add shallow fried paneer cubes. Spread good
quality paper napkin or kitchen paper on plate and put shallow fried paneer
cubes on it to soak and remove excess oil from it to make relatively healthy
low oil curry.
If you like creamier gravy, then add more milk cream in
step-10. Alternatively, if you do not like creamy taste, then you can
altogether avoid using cream.
Paneer is used in this traditional indian curry recipe
however, you can use tofu if paneer is not available.
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