How to make Paneer Butter Masala - Cottage cheese chunks cooked in a rich and creamy masala base.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Paneer (cottage cheese) (पनीर), Butter (मक्खन )
Cuisine : Indian
Course : Main Course Vegetarian
Paneer Butter Masala Recipe Card
It’s kind of an unsaid rule that if you are Punjabi you’ve got to love paneer and I am no different. This versatile Indian cheese is used in an array of vegetarian recipes especially in North India. In this recipe chunks of fresh cottage cheese are cooked in a rich creamy onion tomato masala and a good dose of butter, only to be finished off with another dollop of fresh cream. So its fully loaded! This paneer butter masala recipe is a fool proof one and tastes great with any kind of roti or plain old jeera rice. If you like Indian vegetarian food this one will tick all the boxes for you.
For more recipes related to Paneer Butter Masala checkout Shahi Paneer, Malai Kofta Curry, Shahi Paneer, Paneer Makhni . You can also find more Main Course Vegetarian recipes like Potato Makhni Kofte, Bendakaya Pulusu, Bajra Nu Bachku, Spicy Pumpkin With Coconut.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paneer Butter Masala Recipe
Paneer (cottage cheese) cut into triangles 500 grams
Butter 5 tablespoons
Oil 1 teaspoon
Bay leaves 2
Cloves 2
Cinnamon 2 one-inch
Dried red chillies broken 2
Coriander seeds crushed 2 tablespoons
Onion sliced 1 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomatoes chopped 5-6 medium
Salt to taste
Kasoori methi crushed 1/2 teaspoon
Fresh cream 2 tablespoons
Method
Step 1
Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute.
Step 2
Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.
Step 3
Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes.
Step 4
Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.
Best Cooked In
Wonderchef 4 Pc Mystique WF Set
