Authentic Paneer Butter Masala

Authentic Paneer Butter Masala

Recipe by Sarika Gunjal from tasty.co

Dinner

Ingredients

4

4 servings

  • 1 lb paneer, cubed
  • 3 tablespoons cashews
  • 1 small onion, chopped
  • 4 garlic cloves
  • 1 ginger, 1.5 in (3 cm)
  • 2 green chiles
  • ½ teaspoon turmeric powder
  • ¾ teaspoon garam masala
  • ½ teaspoon red chili powder
  • 1 piece cinnamon stick
  • 2 bay leaves
  • ½ teaspoon shahi jeera
  • 1 teaspoon paprika
  • 1 teaspoon honey
  • 4 tablespoons butter
  • 1 teaspoon grapeseed oil, optional
  • fresh cilantro, to garnish
  • 1 cup tomato puree
  • ½ cup heavy cream, or beaten sour cream
  • 2 teaspoons kasuri methi, dry fenugreek leaves
  • salt, to taste

Instructions

  • In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
  • Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
  • Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
  • At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
  • Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
  • In the same pan as used before, add the remaining 3 tbsp of butter and heat.
  • Once heated, add cinnamon stick and bay leaves to the pan.
  • Now add the pureed mixture from the blender and roast the mixture for a few minutes.
  • Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
  • Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
  • Mix and let simmer for a couple of minutes. Set the gravy aside.
  • In a bowl of water, add paneer cubes and soak for 5 mins.
  • Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
  • Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
  • Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
  • Enjoy!

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