Paneer Butter Masala

Paneer Butter Masala, also called Paneer Makhni or Paneer Makhanwala is a delicious butter-based dish, where succulent paneer cubes are simmered with spices, milk and cream along with cashew nuts in a rich onions and tomatoes gravy with creamy goodness. If you like to impress family and friends at a party, you can’t go wrong with this easy to cook Paneer Makhni that also finds a top spot in many Indian restaurant’s menus.

INGREDIENTS

  • Paneer (Indian cottage cheese) – 500 grams (cut into cubes)
  • Ghee (clarified butter) – 5 Tablespoons
  • Oil – 1 Teaspoon
  • Bay Leaves – 3 Nos.
  • Cloves – 3 Nos.
  • Cinnamon – 2 1/2 Sticks (one-inch each)
  • Black Cardamom – 1 Teaspoon
  • Green Cardamom – 1 Teaspoon
  • Dried Red Chillies (broken) – 2 Nos.
  • Coriander Seeds – 1 Tablespoon
  • Asafoetida – 2 Tablespoons
  • Ginger Paste – 3 Teaspoons
  • Garlic Paste – 3 Teaspoons
  • Coriander Powder – 2 Tablespoons
  • Cumin Powder – 2 Teaspoons
  • Red Chilli Powder – 2 Teaspoon
  • Garam Masala – 2 Teaspoons
  • Black Pepper Powder – 1 Teaspoon
  • Turmeric Powder – 2 Teaspoons
  • Green Chillies – 10 Nos.
  • Cashew Nut Paste – 4 Teaspoons
  • Poppy Seed Paste – 4 Teaspoons
  • Onion – 2 Nos. medium (sliced)
  • Capsicum – 1 No.
  • Tomatoes – 6 Nos. medium (chopped)
  • Milk – 2 Cups
  • Yogurt (curd) – 800 grams
  • Kasoori Methi – 2 Teaspoons (crushed)
  • Sugar – 5 Teaspoon
  • Fresh Cream – 3 Tablespoons
  • Lime Juice – 2 Teaspoons
  • Salt – To taste
  • Coriander Leaves – 1 sprig for garnish
  • Cheese – 2 cubes (grated)

DIRECTIONS

  1. Take a pan and add five tablespoons of butter with one teaspoon oil in it. Heat it over moderate flame.
  2. Add bay leaves, cloves, cinnamon, black cardamom, green cardamom, broken dry red chilies, coriander powder, asafoetida. Stir a little and then add ginger paste and garlic paste. Saute these ingredients for half a minute, till the raw smell of ginger-garlic goes away.
  3. Add coriander powder, cumin powder, red chilli powder, garam masala, black pepper, turmeric powder, green chilli, poppy seed paste, cashew nut paste and keep stirring.
  4. Now, add the sliced onions and stir fry till they turn translucent pink and raw smell of onions is gone.
  5. Add capsicum and chopped tomatoes and cook the mixture on high flame till oil leaves the masala.
  6. Once the masala has cooled, puree the mixture. Heat the remaining butter in a non-stick pan over moderate flame. Cook the pureed mixture for two minutes. Add paneer pieces and salt. Add yogurt and milk, mix thoroughly.
  7. Cook covered on low heat for five minutes. Sprinkle kasoori methi, sugar and mix in lightly.
  8. Remove from heat and transfer the dish to a serving bowl. Mix in cream, lemon juice and serve hot, garnished with coriander leaves and grated cheese.
  9. Serve with rotis or naan or rice.