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Thursday, 12 March 2009

Paneer Butter Masala

Paneer Butter Masala is basically a Punjabi preparation. It goes very well with Naan, Chapati or Roti. Its the most famous dish in Indian restarant. I just love this recipe a lot. And here is the recipe.




Ingredients :

Paneer - 250 grms
Big Onions - 2 ( chopped)
Tomatoes - 3-4
Ginger and garlic paste - 4 spoons
Oil - To fry
Chilly powder - 1 spoon
Green chilly - 1
Coriander powder - 1 spoon
Cashew nuts - 20 numbers
Water - 1 cup ( if you use milk instead of cream , just add 1/2 cup of water)
Butter - 30 grms
Garam masala - 1/2 spoon
Food colouring - orange ( few drops or pinch )
Cream - 1 cup ( optional milk ( use according to the thickness)
Salt - To taste
Cumin seeds - 1 tsp

Basic Preparation :

* First cut the paneer into small cubes.
* Then fry it in oil till golden brown and keep it aside. This is the basic preparation of paneer for paneer butter masala. ( if it is a fresh paneer , then you need not fry, you can just add it )

Preparation :

* Then take a pan add some oil, the add cumin seeds and fry for 1 min, then add the chopped onion and fry till golden brown ( Or till the raw smell disappears).
* Then add the ginger and garlic paste and fry it.
* Now add the chopped tomatoes and fry it.
* Then add chilly powder, coriander powder, and the green chilly and mix well.
* Now add the cashew nuts to it.
* Mix every thing well and add some ( 1 cup ) Water, and cook for 15 min by closing the vessel with a lid and stiring it often.
* Now switch off the stove and keep it aside to cool.
* Then once it is cooled, grind it into very fine paste.
* Then take a pan, add the butter and melt it. Then add the grinded paste. ( add water if neccessary )
*Now add salt and little bit of orange food colouring.
*Mix well, and now add the cream ( if you dont get the cream, you can add milk. But if you add cream the sauce will be silky. But if you use milk , the paneer butter masala will become bit watery , so make sure you add less water when you add water ( may be 1/2 cup instead of 1 cup)
* Now add the fried paneer to the and mix and cook for 5 mins.
* Now finally add the garam masala

WOW....your paneer butter masla is ready, you can serve it with hot naan, roti or chappati.


Click here for printable version of this recipe

13 comments:

  1. That looks rich and delcious...beautiful colour.

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  2. Panner Butter masala looks yummmm! i too love with naan ; first time I ate it, it was in Delhi; that's divine!

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  3. The recipe is perfect. I tried this weekend. I just added Kasoori Methi and a little sugar to it. Also, the gravy came out to be very thick. I had to add some water as well. Thanks for posting a picture as well. It was just what I was looking for. Thanks again!

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  4. Thanks for sharing the recipe... it came out so well and it's a big hit!!
    I added some almonds (broken) along with the broken cashews, paste is much creamier. Also for those who do not want to add cream, just replace with whole milk.

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  5. Thanks poorinima Nair and Akal. Glad that you liked it.

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  6. Hi Anonymous, thanks for your visit. I am really glad that you like it. And also a ver special thanks for sharing what you did. I really love to hear that. Because it would give other people an idea and options. Keep visiting and leave your wonderful feedback.

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  7. Hi Vidhya V Aiyer, A big thanks for your visit. And a warm welcome from spice-india. I am very glad that the recipe came out very well. So happy for it. Thats really a nice idea to add cashew and as you said it would be a optional for people who dont want to add cream. Thanks for sharing , and hope it would be helpful for other visitors. Thanks for your idea, and telling us what you did. Keep visiting spice-india and let your friends to know about this space. Keep giving your support.

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  8. Hi just back from india (Kerala) love the look of your website i want to make your paneer butter masala but wondering what to do with the recipe when it says to grind it? im not sure what to use or do with it...
    can you help. also the recipe ingredents is missing cumin seeds from the start :) fantastic site :)

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  9. Hi Trevsweb, Thanks and welcome to spice-india. Very nice to have you here. Grinding can be dont using the blender or mixy. Just make it a fine paste. By making paste you get a wonderful thick paneer butter masala. And thanks for letting me know about the missing ingredients, i have corrected it dear.

    Glad to have you here. Do come back and visit again

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  10. Thanks for the warm welcome. i'm planning a taste of india meal for friends and your site has been very helpful. i plan on making a veg biryani and panner butter masala and some naan breads. i hope they like them as much as i do :)

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