Paneer Butter Masala

Swetha Jain
Dec 13, 2020
2 min read

Thinking 🤔 how to use sunflower 🌻 seeds & @flaxseed, then check my recipe

PANEER BUTTER MASALA

Ingredients

▢ 1 tablespoon oil

▢ 1 tablespoon Flaxseed

▢ 1 tablespoon sunflower seeds 🌻

▢ 2 green cardamoms (elaichi)

▢ 1 cup onions cubed, 3 medium

▢ 1½ cups tomatoes finely chopped (3 large)

▢ ¾ teaspoon salt (adjust to taste)

▢ ¾ teaspoon sugar (optional)

▢ 12 to 14 cashew nuts (or 12 almonds)

▢ 1 tablespoon jeera

▢ ¾ to 1 teaspoon red chilli powder (kashmiri or any low heat kind)(adjust for best color)

▢ ¾ to 1 teaspoon GARAM MASALA powder (If not using whole masala)

▢ 1 teaspoon coriander powder (daniya powder) (optional)

whole spices (skip if you don't have)

▢ 1 small bay leaf (tej patta) optional

▢ ½ inch cinnamon piece (dalchini) (optional)

▢ 2 green cardamom (elaichi) (optional)

▢ 3 cloves (laung) (optional)

For paneer butter masala

▢ 1½ tablespoon Butter

▢ 1½ teaspoon GINGER GARLIC PASTE (or ¾ inch ginger, 3 medium garlic cloves, refer notes)

▢ 200 to 250 grams PANEER (2 heaped cups)

▢ 1 teaspoon kasuri methi (dried fenugreek leaves) optional

▢ 1/2 tablespoon green chilli

▢ 3 tablespoon cream (heavy cream, whipping cream or cooking cream)

▢ 2 tablespoon coriander leaves (cilantro finely chopped) (for garnish)

Method:

▢ Heat 1 tablespoon oil in a pan and add whole masala, flaxseeds, sunflower seeds, cashew

▢ Then add 1 cup cubed onions & fry stirring often until they turn transparent to light pink.

▢ Next add 1½ cup tomatoes 🍅, ginger, garlic 🧄 & ¾ teaspoon salt. Saute for 3 minutes.

▢ Cover and cook till the onion & tomatoes turns soft & completely mushy.

▢ Next add in ¾ to 1 teaspoon garam masala and ¾ teaspoon sugar (optional).

▢ Fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.

▢ Turn off the stove & cool this completely.

▢ Transfer to a blender with 1 cup water. Blend to a really silky smooth puree.

How to make paneer butter masala

▢ Heat 1½ tablespoon butter in the same pan.

▢ Pour the blended onion tomato puree. (optional – At this step sometimes I add ¼ teaspoon more red chili powder to adjust the color).

▢ Pour ½ cup water & mix well. Cover & cook on a medium heat until the gravy thickens & traces of butter or oil is seen on top. Keep checking in between and give a good mix.

▢ When the gravy is done, it will turn thick and traces of fats will be visible on the gravy. Taste test the gravy and add more salt if needed.

▢ Lower the flame completely, then add 200 to 250 grams paneer. Take 1 teaspoon kasuri methi to your palm and crush it in between your palms. Sprinkle this..

▢ Mix & cook covered on a low heat for 2 minutes. Turn off and pour 2 to 3 tablespoons of cream & stir.

▢ Transfer paneer butter masala to a serving bowl.

Garnish with 1 tablespoon cream & 2 tbsps chopped coriander leaves.

Serve this with BUTTER NAAN or JEERA RICE.