Butter Paneer Recipe
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Butter paneer also referred to as butter paneer masala, it’s an upscale & creamy curry made with paneer, spices, onions, tomatoes, cashews, and butter. It is one of the foremost popular dishes in Indian restaurants almost like Kadai paneer, PALAK PANEER, Matar paneer, and MALAI KOFTA.
Butter paneer is one of the most popular paneer dishes in Indian cuisine. Originated from Panjabi culture. The pungent, spicy, and fun gravy of this vegetable is an exquisite taste combination that can be served with any Indian bread. You can serve it with tandoori roti, naan, paneer kulcha, or boiled rice. This is the best vegetarian dish for lunch or dinner, follow this easy step-by-step photo recipe to make it.
Ingredients:
250 grams – Paneer 1 inch square cubes
3 tablespoon – Butter – 100 gram
1 cup – chopped Onion – 2 medium-sized
8-10 nos. – Garlic cloves
1 inch- Ginger piece
1 cup – chopped tomatoes – 3 medium-sized
8-10 nos. – Cashew nuts – Soak in water for 15 minutes
1 no. – Bay leaf
2 nos. – Cloves
2 nos. – Cardamoms
½ teaspoon – Shah jeera
1 inch – Cinnamon
½ teaspoon – Turmeric powder
1 no. – Green chilli – optional
200 ml – Full fat cream – 1 cup
2 teaspoon – Kasoori methi (dry fenugreek leaves)
½ teaspoon – Garam masala
1 teaspoon – Coriander seed powder
1 tablespoon – Chopped Coriander leaves
2 tablespoon – Red chilli powder (as per taste)
1 teaspoon – Salt (as per taste)
Method for preparing Butter paneer recipe with step by step photos:
1 – First heat ½ tablespoon butter in a kadhai, add bay leaf, cinnamon, cardamom, shah jeera, and cloves in it.
2 – Once these ingredients started crackling, add chopped onion and heat it for 1 minute.
3 – Then add ginger, garlic, and cashew nuts to it and saute it for another 1 minute.
4 – At the end add chopped tomatoes and saute them for 1 minute. Allow all the mixture to cool. Then add all the mixture into a blender and blend till the mixture turns in thick puree for curry base.
5 – Again in a kadhai add ½ tablespoon butter, add paneer cubes into it and gently fry it for 2 minutes on low flame. Don’t over fry it otherwise paneer taste will be like chewing gum.
6 – Remove the paneer from kadhai, keep it aside and add heat 1½ tablespoon of butter on low flame, add red chilli powder in it.
7 – Now add puree (all ingredients mixture prepared in step 4) in it and cook for 2 minutes.
8 – Then add garam masala, turmeric powder, and 1 cup cream into it, mix it well and Cook for 2 minutes.
9 – Further add paneer cubes into it.
10 – Add kasoori methi, salt, coriander powder, and a pinch of sugar.
11 – Finally add ½ cup hot water and chopped coriander leaves. Cover the kadhai with lead and cook butter paneer for 4 to 5 minutes on low flame.
12 – Now your butter paneer is ready to serve.
Serve delicious Butter paneer masala at lunch or dinner with naan, paratha, roti, or jeera rice. It especially enhances the taste when served with tandoori roti and lassi.
Butter paneer recipe
Ingredients
- 250 grams Paneer 1 inch square cubes
- 3 tablespoon Butter 100 gram
- 1 cup Chopped onion 2 medium sized
- 8-10 nos. Garlic cloves
- 1 inch Ginger 1 inch piece
- 1 cup Chopped tomatoes 3 medium sized
- 8-10 nos. Cashew nuts Soak in water for 15 minutes
- 1 no. Bay leaf
- 2 nos. Cloves
- 2 nos. Cardamoms
- ½ teaspoon Shah jerra
- 1 inch Cinnamon
- ½ teaspoon Turmeric powder
- 1 no. Green chilli Optional
- 200 ml Full fat cream 1 cup
- 2 teaspoon Kasoori methi (dry fenugreek leaves)
- ½ teaspoon Garam masala
- 1 teaspoon Coriander seed powder
- 1 tablespoon Chopped Coriander leaves
- 2 tablespoon Red chilli powder as per taste
- 1 teaspoon Salt as per taste
Instructions
- First heat ½ tablespoon butter in a kadhai, add bay leaf, cinnamon, cardamom, shah jeera, and cloves in it.
- Once these ingredients started crackling, add chopped onion and heat it for 1 minute.
- Then add ginger, garlic, and cashew nuts to it and saute it for another 1 minute.
- At the end add chopped tomatoes and saute for 1 minute. Allow all the mixture to cool. Then add all the mixture into a blender and blend till the mixture turns in tick puree for curry base.
- Again in a kadhai add ½ tablespoon butter, add paneer cubes into it and gently fry it for 2 minutes on low flame. Don't over fry it otherwise paneer taste will be like chewing gum.
- Remove the paneer from kadhai, keep it aside and add heat 1½ tablespoon of butter on low flame, add red chilli powder in it.
- Now add puree (all ingredients mixture prepared in step 4) in it and cook for 2 minutes.
- Then add garam masala and 1 cup cream into it, mix it well and Cook for 2 minutes.
- Further, add paneer cubes into it.
- Add kasoori methi, salt, coriander powder, and a pinch of sugar.
- Finally, add ½ cup hot water and chopped coriander leaves. Cover the kadhai with lead and cook butter paneer for 4 to 5 minutes on low flame.
- Now your butter paneer is½ ready to serve.
Notes
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