Paneer cubes in a rich, creamy, butter-based gravy that will have you licking your fingers. Try this nut-free recipe that is just as delicious.
Servings: 2
Course: Main Course
Cuisine: Indian
Total Time: 30 minutesminutes
Ingredients
200gmpaneer (cottage cheese)
1mediumonion finely chopped
1 1/2tbspgarlic paste
1 1/2tbspginger paste
1-2green chillies chopped
4large tomatoes pureed
2tbsptomato puree
1tspKashmiri red chilli powder
1tbspcumin powder (jeera)
1tbspcoriander powder (dhania)
1/2cupcream
1tspgaram masala
1tspdry fenugreek leaves (kasoori methi)
2tbspbutter
1tbspoil
Salt to taste
Coriander for garnish
Instructions
Heat 1 tbsp of oil in a pan. You can use any oil except mustard oil. Add in 2 tbsp of butter.
When the butter melts, add in the chopped onions and saute until translucent. Add in the green chillies.
Add in the garlic paste and ginger paste. Mix well and saute for a minute.
Add in the pureed tomatoes and the tomato puree. Saute until the tomatoes are cooked.
Now add the dry masalas - salt, red chillies powder, cumin powder and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
Add in the cream. Mix well.
Add the paneer cubes and mix until they are well coated. Add in the crushed kasoori methi and the garam masala.
Cover it with a lid and simmer for a few minutes.
Paneer Butter Masala is ready to serve. Garnish it with chopped coriander and serve it with lachcha paranthas or naan.
Video
Notes
Paneer pieces can be any shape of your choice but cubes work best. You can also fry the paneer but I prefer the soft texture of the unfried one.
My cookhouse is a nut-free cookhouse. You can add cashew paste along with cream for more richness.