North Indian · Indian
Paneer Butter Masala Recipe
The restaurant-style paneer butter masala — creamy tomato gravy, rich butter, soft paneer. Your kids' favourite, made at home.
Ingredients
- 300g paneer, cubed
- 4 tomatoes, chopped
- 2 onions, chopped
- 10 cashews, soaked
- 1 tbsp ginger-garlic paste
- 2 tbsp butter
- 1/2 cup cream
- 1 tsp kasuri methi
- 1 tsp red chilli powder
- 1 tsp garam masala
- Salt, sugar to taste
How to Make Paneer Butter Masala
- Boil tomatoes, onion, cashew in 1 cup water — 10 mins till soft. Cool, blend smooth, strain.
- Heat butter, add ginger-garlic paste, sauté 1 min. Add the smooth puree.
- Add chilli powder, salt, 1 tsp sugar. Simmer 10 mins covered.
- Add cream, garam masala, paneer. Cook 3 mins on low.
- Crush kasuri methi between palms, sprinkle on top. Serve with butter naan or jeera rice.
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Rani's Tip: Rani flags paneer butter masala when paneer + tomatoes + cream are all in inventory + fresh. Perfect Sunday dinner.
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