Paneer butter masala recipe

 Here’s a simple and delicious recipe for Paneer Butter Masala:

Ingredients:

For the gravy:

Paneer: 200-250 grams (cut into cubes)

Butter: 2 tablespoons

Oil: 1 tablespoon

Onion: 1 large (finely chopped)

Tomatoes: 3 medium (pureed)

Ginger-garlic paste: 1 teaspoon

Cashews: 8-10 (soaked and ground into a smooth paste)

Fresh cream: 2-3 tablespoons

Milk: ½ cup (optional for creamier texture)

Spices:

Cumin seeds: 1 teaspoon

Bay leaf: 1

Red chili powder: 1 teaspoon

Turmeric powder: ¼ teaspoon

Coriander powder: 1 teaspoon

Garam masala: ½ teaspoon

Kasuri methi (dried fenugreek leaves): 1 teaspoon (crushed)

Salt: to taste

Sugar: 1 teaspoon (optional)

For garnish:

Fresh coriander leaves: chopped

A dollop of butter

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Instructions:

1. Prepare Paneer:

If using store-bought paneer, soak the cubes in warm water for 10 minutes to make them soft. Drain and set aside.

2. Make the Gravy Base:

Heat oil and 1 tablespoon of butter in a pan over medium heat.

Add cumin seeds and bay leaf, sauté until aromatic.

Add finely chopped onions and sauté until golden brown.

Add ginger-garlic paste and cook for a minute.

Stir in tomato puree and cook until the oil separates.

3. Add Spices:

Add turmeric, red chili powder, coriander powder, and salt.

Mix well and cook for 2-3 minutes.

4. Add Cashew Paste:

Add the cashew paste and cook for another 2 minutes.

Pour in milk (if using) and simmer for 3-4 minutes.

5. Cook Paneer:

Add the paneer cubes to the gravy.

Stir gently to coat them in the sauce.

6. Final Touch:

Add garam masala, crushed kasuri methi, and fresh cream.

Mix well and cook for another minute.

7. Garnish and Serve:

Turn off the heat and garnish with chopped coriander leaves and a dollop of butter.

Serve hot with naan, roti, or steamed rice.

Enjoy your homemade Paneer Butter Masala!