This delectable mouth watering paneer butter masala recipe is simply classic and comforting Indian dish. It has a smooth and makhani gravy (sauce) tatses best with chapati or naan or rice. This homemade version of paneer masala is exactly same as you get in restaurant.
This recipe is so easy to make when you have sudden guest at your home and also perfect for festive feasts. It is rich, delicious, creamy Indian paneer curry prepared with using onions, tomatoes, cream and few spices.
This recipe is ideal for lunch or dinner. Go through with my simple and easy version of restaurant style paneer butter masala, because no artificial color is added to this gravy or masala. It is an all-natural with less spices.
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Paneer Butter Masala
- Total Time: 35 mins
- Yield: 4 1x
Description
Paneer Butter Masala is a delicious, rich, creamy Indian paneer recipe. It has a spicy makhani gravy prepared using tomatoes, cream and rich spices. Learn how to make this easy restaurant style paneer butter masala by following few simple steps.
Ingredients
- 400 grams fresh paneer (cottage cheese) cut into cubes
- 3/4 cup fresh cream
- 4 tablespoon butter
- 2 cups chopped onion
- 2 cups roughly chopped tomatoes
- 2 tablespoons finely chopped garlic
- 1 tablespoon ginger finely grated
- 2 teaspoons garam masala
- ¼ teaspoon cinnamon powdered
- Salt to taste
- 1 cup water
- ¼ cup blanched almonds + more for topping
- Chopped fresh coriander for garnish
Instructions
- Heat butter in a heavy bottom pan (kadhai) over medium flame.
- Add chopped onions. Fry for 20 minutes on low flame till it turns golden. Reduce heat if they are getting brown and crispy quickly. This step is important to build the flavour.
- Now add garlic and ginger and cook till the aroma comes or fragrant for 1 minute. Then add garam masala, cinnamon powder and salt to taste. Let it cook for about 1 minute more. Add tomatoes and almonds; cook the tomatoes until they are mushy for 2 minutes.
- Turn off the flame. Transfer the masala to a blender. Grind it to make a smooth paste.
- In the same pan, add the masala paste (gravy) along with a cup of water, mix it well and cook on a medium flame for 5 to 6 minutes and stir occasionally. Now add cream along with paneer cubes, mix it gently and cook on a medium flame for 1 to 2 minutes and stir occasionally.
- Switch off the flame and transfer it to a serving dish.
- Garnish with chopped coriander and additional almonds, if desired. Serve it hot with naan, chapatti or jeera rice.
Notes
- Before adding paneer, make sure the gravy must be smooth. If there are chunks remain, grind it again well. It helps to make the gravy just like restaurant style smooth.
- The gravy has a thick consistency. Do not add too much water.
- Adjust the amount of spices as per your taste. I used less spices to the gravy.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Cuisine: Indian
