Paneer Butter Masala | Easy Paneer Butter Masala (Cottage cheese simmered in onion-tomato-cashew gravy)

“Paneer Butter Masala” is a north indian gravy recipe which is made with cottage cheese simmered in tomato onion gravy along with cashew nuts as a base. Generally, this paneer recipe seems exotic and difficult to make. But, this recipe of mine will surely take the myths off your mind. This is quite easy recipe which you can make in flat 15 minutes. Have a look at step by step pictures or the video and you all will agree with me. So, do try this recipe out and if it tastes any less than restaurant versions, then do leave comment below and let me know. I definitely swear by this creamy and exotic Paneer Butter Masala recipe.

Other paneer recipes on blog which you might like:

Matar Paneer (Cottage cheese and green peas in onion-tomato gravy)

Paneer Sandwich | Cottage Cheese Stuffed Sandwich

Paneer Bhurji

Video:

Watch on Youtube:

https://youtu.be/cxH6jW6p_XM

Serves: 3-4

Preparation time: 5 mins.

Cooking time: 15-20 mins.

Ingredients:

1 ½ cups or 250 gms. Paneer / cottage cheese (cut into cubes)

¼ cup cashewnuts / kaju

2 medium sized onion

3 medium sized tomatoes

2 tablespoons ghee / clarified butter or butter

3 cloves /luang

2 bay leaves

3 green cardamom

1 inch cinnamon stick

1 tablespoon ginger garlic paste

1 teaspoon garam masala

¼ teaspoon red chilli powder

¼ teaspoon turmeric powder

¼ teaspoon coriander powder

1 cup water/milk

1 teaspoon sugar

⅓ cup fresh cream + for garnish

Salt to taste

1 tablespoon Dried fenugreek leaves

Directions:

1. In a mixer jar, put chopped onions, tomato and cashews. Puree in mixer to form a smooth paste. Keep aside.
2. In a pan, heat 2 tablespoons of ghee, add in bay leaves, cardamom, cinnamon stick and cloves.
3. As they turn aromatic, about a minute, in ghee/butter, add in ginger garlic paste.
4. When the raw smell of ginger garlic paste fades away, add in onion-tomato-cashew paste. Cook for 2 minutes on a medium flame.
5. Cover and cook for 5 minutes on low-medium flame stirring in between. Then, the paste turns thick and start releasing oil.
6. Add in red chili powder, turmeric powder,salt, coriander powder and garam masala powder. Mix well.
7. Add in water to the gravy to adjust consistency and let it cook for 2-3 minutes covered.
8. Now, add in sugar and cream and stir well. Simmer 1 minute.
9. Now add cream and paneer pieces to the gravy and cook for another minute.
10. Now, add crushed fenugreek leaves and mix.
11. Paneer Butter Masala is ready to be served with naan, paratha, roti or even steamed rice.
12. Garnish with fresh cream.

Step By Step:

In a mixer jar, put chopped onions, tomato and cashews. Puree in mixer to form a smooth paste. Keep aside.

In a pan, heat 2 tablespoons of ghee, add in bay leaves, cardamom, cinnamon stick and cloves.

As they turn aromatic, about a minute, in ghee/butter, add in ginger garlic paste.

When the raw smell of ginger garlic paste fades away, add in onion-tomato-cashew paste. Cook for 2 minutes on a medium flame.

Cover and cook for 5 minutes on low-medium flame stirring in between. Then, the paste turns thick and start releasing oil.

Add in red chili powder, turmeric powder,salt, coriander powder and garam masala powder. Mix well.

Add in water to the gravy to adjust consistency and let it cook for 2-3 minutes covered.

Now, add in sugar and cream and stir well. Simmer 1 minute.

Now add cream and paneer pieces to the gravy and cook for another minute.

Now, add crushed fenugreek leaves and mix.

Paneer Butter Masala is ready to be served with naan, paratha, roti or even steamed rice.

Garnish with fresh cream.