Paneer Butter Masala

Paneer butter masala is one of the most popular North Indian vegetarian dish. Indian cottage cheese (paneer) cooked in thick tomato and onion gravy with loads of Indian spices. For people like me who are beginners in cooking can make it with absolute ease and it tastes absolutely yum. Restaurant style paneer butter masala is liked by everyone and can be served with naan, paratha, kulcha or jeera rice. Let's get started.


Servings : 4 persons
Preparation time : 15-20 mins
Cooking time : 20-25 mins
Ingredients :

Indian cottage cheese (Paneer) : 200 gms

Butter : 2-3 tbsp
Oil : 1 tsp
Milk : 2 cups
Fresh Malai : 1 tbsp
Orange food color : 1/2 tsp
Coriander leaves : for garnis
Salt : to taste
For Masala :

Onion (Boiled and peeled) : 3

Tomatoes (Boiled and peeled) : 5
Ginger- garlic paste : 2 tsp
Green chillies : 2-3
Cashew-nuts : 10-12
Tomato ketchup : 2 tbsp
Garam masala : 1 tsp + 1/2 tsp
Turmeric powder :  1 tsp
Red chilli powder : 1 tsp
Cardamom pods (elaichi) : 3
Cinnamon stick (Dalchini) : 1 
Coriander powder : 1/2 tsp

Method :

1. Cut paneer into rectangle finger like shape and add 1/2 tsp orange color. Mix gently and keep it aside. 

2. In a mixer pot, take onions, tomatoes, garlic-ginger paste, green chillies, cashew nuts, tomato ketchup, garam masala, turmeric powder, red chilli powder, cardamom pods, cinnamon stick and coriander powder. Grind it to make a fine paste.
3. Heat butter and oil in a pan. We are adding little oil so that butter does not get burn. Cook the above grinded masala (step#2) for 5 mins at low flame.
4. Add milk and paneer. Stir well. 
5. Add salt to taste and sprinkle coriander leaves. 
6. Finish it with fresh cream or malai and serve hot. 
 Handy tips :
# For no onion vegetable instead of onions, can add boiled cabbage.
# Instead of fresh malai, can add khoya or mawa. 
# Instead of milk can add water but then cook it for some more mins.
# Do not put the masala in too hot oil. Oil should be medium hot.