Paneer Butter Masala Recipe is a popular north Indian or Punjabi curry made with cottage cheese. A veg alternative to the famous butter chicken, it is a premium curry ideally served with choice of Indian roti, naan, butter naan, and even with fried rice. Here is the quick guide & step by step process on how to make (recipe) tasty Paneer Butter Masala at home within 20 minutes using simple ingredients (tasty & healthier than restaurants).
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Ingredients (ideal for 4 people)
- Paneer – 200 g
- Butter – 2 tbsp
- Ginger Garlic Paste – 1 tsp
- Tomato Puree – 3-4 tbsp
- Chilli Powder – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Onions – 2 no. (chopped)
- Tomato Ketchup – 1 tsp
- Sugar – 1/2 tsp
- Milk – 2 Cups (boiled & cooled)
- Kasoori Methi Powder – 1/4 tsp
- Red Color – pinch
- Fresh Cream – 2 tbsp
- Salt – 1 /2 tbsp (adjust to taste)
- Bay Leaf – 1 (optional)
Step1: Take oil in a pan & fry the onions until golden brown. Cool it & make a paste using a mixer grinder.
Step2: Take a bowl & add all the spices (Chilli Powder, Garam Masala Powder, Coriander Powder, Fried Onion Paste, Kasoori Methi Powder, Red Color, Salt, Sugar, Tomato Ketchup).
Step3: Add milk to the above masalas.
Step4: Heat 2 tbsp of butter in a pan & add 1 bay leaf.
Step5: Then add 1 tbsp of ginger garlic paste & fry until the raw smell goes off on a low flame.
Step6: Next add the blended tomato puree & cook until the butter oozes out on the edges.
Step7: Lower the flame & add slowly the mixture of all spices that are mixed with milk.
Step8: Cover and cook it for 3 minutes on a low flame. Let the gravy reach the desired consistency.
Step9: Lower the flame, then add paneer cubes & mix it well.
Step10: Just bring it to a nice boil & switch off the flame.
Step11: Transfer Paneer Butter Masala into a serving bowl & garnish with 1 tbsp of fresh cream.