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Paneer Butter Masala | Paneer Makhani

Paneer Butter Masala or Paneer Makhani is one of the most popular and loved curries in Indian restaurants all around the world. Paneer butter masala is an easy recipe with delicious and creamy gravy that can be made under 30 minutes.
Prep Time5 minutes
Cook Time30 minutes
Servings: 4 people
Author: Arpita@Gastronomic Bong

Equipment

  • large thick bottomed pan/ large Kadhai
  • mixer grinder

Ingredients

  • 250 grams Paneer, cut into cubes
  • 1 large Onion, (roughly chopped)
  • 5 large Red juicy tomatoes, finely chopped (you can also use 1 can of plum tomatoes)
  • 1 tbsp tbsp Ginger-garlic paste
  • 12-15 Cashew nuts (*Check notes)
  • 1-2 tsp Rajah Chilli powder
  • 1 inch Cinnamon/Cassia
  • 3 Green Cardamoms
  • 3-4 Cloves
  • 2 Bay leaves
  • 1 Black Cardamom
  • 1 1/2 tbsp sugar/honey/sweetener (you can adjust the amount of sugar or honey as per your taste)
  • 1/2 cup Heavy Cream
  • 1/2 tsp Rajah Garam Masala
  • 2 tsp Kasoori Methi (dried fenugreek leaves)
  • Salt to taste
  • 5 tbsp Butter, plus 1 tbsp for frying the paneer pieces
  • Coriander leaves for garnishing

Instructions

  • Heat 4 tbsp butter in a thick bottomed pan on medium heat and add the black cardamoms, green cardamoms, cloves and cinnamon and fry for few seconds until its fragrant.
  • Next add in the the chopped onion and saute for 3-4 minutes on medium high heat until soft and translucent.
  • Then add the ginger- garlic paste and continue to sauté for a minute or two until the raw smell disappears.
  • Now toss in the chopped tomatoes, cashew nuts along with some salt and red chilli powder .
  • Sauté on medium heat for around 15-18 minutes until the tomatoes are broken down and oil start to separate from the tomatoes. Switch off the flame and let the it cool down a bit.
  • Meanwhile in another pan add 1 tbsp of butter and saute the paneer pieces until golden brown on all sides. (you can totally skip this step and add the paneer in the sauce as it is).
  • In a blender or food processor add these cooked tomato sauce along  and 1/2 cup water and blend it into a puree to achieve that restaurant style silky smooth sauce.
  • Now in the same pan add one tbsp of butter and add bay leaves.
  • Then add the pureed tomato sauce and bring it to a boil. Add 1-1 1/2 cup of hot water to the sauce to achieve the desired consistency of the sauce and simmer for 8-10 minutes.
  • Check the seasoning, add salt if required and the sugar/honey, garam masala to the sauce and continue simmering the sauce for another 5 minutes.
  • Next add the paneer, heavy cream and kasoori methi to the sauce and simmer for 2-3 minutes.
  • Take it off the heat. Garnish with chopped coriander and serve it how with Naan or Jeera rice.

Notes

*If you are allergic to nuts you can totally skip adding the cashew nuts. The gravy will be delicious never the less.