Paneer Butter Masala Recipe
Here’s a rich and creamy **Paneer Butter Masala** recipe — restaurant-style, mildly spiced, and absolutely delicious!
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### 🧈 **Paneer Butter Masala Recipe**
#### 🕒 Prep Time: 15 mins | 🍳 Cook Time: 25 mins
🍽️ Serves: 3–4
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### 🧂 **Ingredients**
#### For the Gravy:
* 200–250g **paneer** – cubed
* 2 medium **onions** – chopped
* 3–4 medium **tomatoes** – chopped
* 8–10 **cashews**
* 1–2 **green chilies** (optional)
* 1 inch **ginger** + 4–5 **garlic cloves** – crushed or chopped
* 2 tbsp **butter**
* 1 tbsp **oil**
* 1/2 tsp **cumin seeds**
* 1/2 tsp **turmeric powder**
* 1 tsp **red chili powder**
* 1 tsp **garam masala**
* 1/2 tsp **kasuri methi** (dried fenugreek leaves) – crushed
* Salt – to taste
* 2 tbsp **fresh cream** (or malai)
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### 🧑🍳 **Instructions**
#### Step 1: Make Tomato-Cashew Base
1. In a pan, heat 1 tbsp oil.
2. Add chopped onions and sauté until golden.
3. Add ginger, garlic, green chilies, tomatoes, and cashews.
4. Cook until tomatoes soften (5–7 minutes).
5. Cool and **blend to a smooth paste** with a little water.
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#### Step 2: Cook the Gravy
1. In the same pan, heat **2 tbsp butter**.
2. Add **cumin seeds**, then the blended paste.
3. Add **turmeric, red chili powder, garam masala**, and **salt**.
4. Cook until butter starts to separate from the masala (5–7 mins).
5. Add 1/2 cup water (adjust for consistency).
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#### Step 3: Add Paneer & Finish
1. Add **paneer cubes** and simmer for 3–4 minutes.
2. Add **kasuri methi** and **fresh cream**. Mix well.
3. Simmer for 1–2 minutes more. Turn off heat.
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### 🍽️ **Serve With:**
* Butter naan / Roti
* Jeera rice / Plain rice
* Laccha paratha
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### 🔄 Variations:
* **Vegan?** Use tofu instead of paneer and coconut cream instead of dairy cream.
* **Sweeter version?** Add 1 tsp sugar or honey at the end.
* **Richer version?** Add more butter + cream.
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Let me know if you'd like a **low-fat** or **no-onion/garlic** version too!
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