Paneer Butter Masala Recipe
Paneer butter masala restaurant-style recipe, step by step, using fresh paneer and cream with other spices. A perfect, rich, decadent side dish for weekends and special occasions.
Ingredients
- 2 cups cubed paneer use fresh or thawed from frozen
- 1 cup sliced onions
- 1 teaspoon ginger garlic paste freshly made is better
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1/4 teaspoon red chilli powder adjust to taste, this gives a mild gravy
- 1 tablespoon canned tomato paste 1 cup of fresh tomato puree from very ripe tomatoes
- 1 teaspoon tomato ketchup
- 1 tablespoon kasuri methi dry fenugreek leaves
- 3/4 cup milk more or less depending on how thin you want the gravy
- 3/4 cup cream
- 2 tablespoons butter
- 1 tablespoon oil
- Salt to taste
Instructions
- Heat 2 tablespoons butter in a pan and lightly fry the paneer cubes until light golden, turning frequently. Do this on a low flame so as not to overcook the paneer (see notes)
- Drain the paneer and set aside
- In the same pan, add 1 tablespoon oil and fry the onions until golden brown
- Add the ginger garlic paste and fry for another minute or so until fragrant
- Next, add the coriander powder, garam masala, chilli powder and some salt. Fry for 30 seconds.
- To this, add the tomato sauce or puree, tomato paste, ketchup and kasuri methi. Mix well until all the ingredients combine well
- Add milk to the above
- Lower heat and cook covered for 5 mins.
- Open lid, add the fried paneer/tofu and the cream.
- Mix well and simmer for 3-4 mins in the open pan. Adjust salt if needed.
- Serve hot with any main dish of your choice