HOMEMADE PANEER BUTTER MASALA RECIPE | PANEER BUTTER MASALA | MAKING PANEER BUTTER MASALA RECIPE

HOMEMADE PANEER BUTTER MASALA RECIPE | PANEER BUTTER MASALA | MAKING PANEER BUTTER MASALA RECIPE


Paneer butter masala is one of the most fantastic vegetarian's dishes from Indian cuisine.i have simplified it for ease of cooking.it is so simple and easy manner to make that is very creamy and delicious.
The combination of naan and paneer butter masala is ultimate.it is also served with roti, paratha and rice varieties like ghee rice, biryani rice or pulao and jeera rice. the recipe's output is very important. so choose red ripe tomatoes and good red chili powder.


  • Course: Side
  • Cuisine: North Indian
  • Preparation time: 5 minutes
  • cook time: 25 minutes
  • Total time:30 minutes
  • Servings: 4
  • Calories: 347 kcal




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INGREDIENTS (240 ml of cup used):


  • 250 grams of paneer
  • 1 tbsp of oil
  • 1 cup of cubed onions(3 medium sized)
  • 1-1/2 cups of tomatoes (3 finely chopped)
  • salt as needed
  • 1-1/2 tbsp of butter
  • 3/4 tbsp of sugar(not mandatory)
  • 10 cashew nuts
  • 1-1/2 tbsp of ginger garlic paste
  • 1/2 tbsp of methi powder(fenugreek leaves)
  • 3 tbsp cream
  • 2 tbsp of coriander leaves for garnish


Spices for paneer butter masala:


  • 1 cinnamon or dalchini
  • 1 bay leaf
  • 3 green cardamom
  • 2-3 cloves
  • 1 tbsp of coriander powder
  • 1/2 to 3/4 tbsp of garam masala powder
  • 1/2 to 3/4 of red chili powder (adjust for best color)

How to make the recipe:


Preparation for paneer butter masala:


  • Heat a pan with oil.fry onions until they turn into light transparent.
  • Add tomatoes and fry them with salt for 3-4 minutes. cook covered till the mixture turns soft.
  • Add coriander powder,garam masala powder,cashews,sugar(optional) and red chili powder.
  • Fry until the mixture gets lightly roasted and it should begin to leave the sides of the pan. Turn off the flame.
  • When the mixture gets cool, blend it with 1 cup of water in a blender to smooth.

  • How to make paneer butter masala:

  • Heat butter in a pan
  • Add dry spices and fry for 1 to 2 minutes. add ginger garlic paste and then saute well until the raw smell disappears.
  • Next pour the blended puree, then add red chili powder. If needed pour 1/4 to 1/2 cup of water.
  • Cook until the gravy gets thick and you see traces of butter/oil.let the gravy reached the desired consistency before you add paneer.
  • Add paneer and methi. Stir well and cook for 3 minutes. you can add cream if desired.
  • Share paneer butter masala to a serving bowl and then garnish with cream and coriander leaves.



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Recipe Notes:

Nutrition facts
Amount per Serving

  • Calories 347                                  Calories from Fat 261                                                          
  •                                                            % Daily Value*
  • Total Fat 29 g ..................................................45%
  • Saturated Fat 15 g ..........................................75%
  • Cholesterol 68 mg ...........................................23%
  • Sodium 77 mg ...................................................3%
  • Potassium 274 mg..............................................8%
  • Total Carbohydrates 11 g.................................4%
  • Dietary Fiber 2 g ..............................................8%
  • Sugars 4 g
  • Protein 10 g .....................................................20%

  • Vitamin A .....................................................20.5%
  • Vitamin C .....................................................21.3%
  • Calcium ........................................................34.9%
  • Iron .................................................................6.7%


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