Paneer butter masala | easy tasty paneer butter masala | Sreelakshmikitchen

Paneer butter masala | easy tasty paneer butter masala | how to make paneer butter masala | पनीर बटर मसाला | பன்னீர் பட்டர் மசாலா is with detailed video and photo recipe. Cottage cheese / tofu is known as  paneer in India. Paneer butter masala gravy is also known as paneer masala locally. It is called as पनीर बटर मसाला in hindi and பன்னீர் பட்டர் மசாலா in tamil.

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Paneer butter masala | पनीर बटर मसाला | பன்னீர் பட்டர் மசாலா image

                                                PANEER BUTTER MASALA DESCRIPTION

Paneer butter masala | पनीर बटर मसाला | பன்னீர் பட்டர் மசாலா is a simple, delicious and creamy gravy/curry prepared with paneer (tofu/cottage cheese), tomatoes, butter, fresh cream, onions and spices. It is prepared in indian style. Paneer butter masala indian recipe is a famous dish in both north india as well as in south india.

Paneer and butter are the two main ingredients to make this exotic side dish. This easy tasty paneer butter masala is a mouthwatering side dish gravy for chapathi, roti, rice, pulao, biryani ( plain biryani), etc,. Rice varieties such as jeera pulaovegetable rice veg fried rice is also an excellent combination with it. In restaurants/hotels, the gravy will be thin and more masala spices will be added. This paneer butter masala gravy can also be made thin by adding more water while grinding the ingredients. The masala spices added to it can also be altered according to your preference and taste.

The important thing for paneer butter masala gravy is that it should be smooth and creamy. Cashew nuts (Kaju), butter and fresh cream added to it makes it smooth and creamy. As cashew nuts are also included as one of the ingredients, the addition of fresh cream in large quantity is not required to give smoothness to this gravy. Hence, this is one of the best paneer butter masala recipes with the right proportion of ingredients.

The addition of dried fenugreek leaves (kasoori methi) adds more flavour to this paneer curry recipe. Paneer butter masala cooking is easy as it can be prepared with ingredients which are readily available at home. It will be loved by people of all ages (from kids to adults). The paneer butter masala recipe from scratch is written below. Enjoy this paneer butter masala authentic recipe at home.

 Paneer butter masala | पनीर बटर मसाला | பன்னீர் பட்டர் மசாலா with step by step video recipe (youtube) in tamil, English and hindi is below. 

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       PANEER BUTTER MASALA | पनीर बटर मसाला | பன்னீர் பட்டர் மசாலா RECIPE

Cooking time: less than 30 minutes

Serves: 4-5

Ingredients

1 tbsp = 15 ml

1 tsp = 5 ml

CLICK TO VIEW PANEER BUTTER MASALA VIDEO

For grinding

  • Butter / मक्खन / வெண்ணெய் – ¾ tbsp
  • Cinnamon stick / दालचीनी / இலவங்கப்பட்டை– 3 inch
  • Garlic cloves / लहसुन लौंग / பூண்டு பற்கள் – 16
  • Ginger / अदरक / இஞ்சி 1 ½ inch
  • Green chillies / हरी मिर्च / பச்சை மிளகாய் (medium size) – 2
  • Cashew nuts / काजू / முந்திரிப்பருப்பு – 12
  • Onions / प्याज / வெங்காயம் (medium size) – 3
  • Tomatoes / टमाटर / தக்காளி (large size) – 5
  • Water / पानी / தண்ணீர் – 75 ml

For preparing paneer butter masala

  • Butter / मक्खन / வெண்ணெய்  – ¾ tbsp
  • Bay leaves / तेज पत्ता / பிரிஞ்ஜி இலை (பிரியாணி இலை) – 2
  • Cardamom / इलायची / ஏலக்காய் – 3
  • Cloves / लौंग / கிராம்பு – 5
  • Kashmiri red chilli powder / काश्मीर लाल मिर्च पाउडर / கஷ்மீரி சிவப்பு மிளகாய் தூள் – 2 ½ tsp
  • Coriander powder / धनिया पाउडर / கொத்தமல்லி தூள் – 1 tsp
  • Garam masala powder /  गरम मसाला पाउडर / கரம் மசாலா பொடி – 1 ½ tsp + ¼ tsp
  • Sugar / चीनी / சர்க்கரை – ½ tsp
  • Salt / नमक / உப்பு – required
  • Paneer (cottage cheese, Tofu) / पनीर / பன்னீர் – 200 grams (cut into large pieces)
  • Fresh cream / मलाई / கிரீம் – 2 ¾ tbsp
  • Kasoori methi (dried fenugreek leaves) / कसूरी मेथी / கசூரி மெதி – 1 ½ tsp
Method

For grinding:

  1. Add butter (¾ tbsp) in a kadai.
  2. Roast the cinnamon stick, Cashew nuts, garlic cloves, ginger and green chillies until the cashew nuts turn slightly golden.
  3. Add onions to it and sauté until it becomes transparent.
  4. Add tomatoes, cook until it becomes soft. Turn off the flame.
  5. Grind the above ingredients to a smooth paste with water (75 ml). Ground paste is ready.

For paneer butter masala:

  1. Saute the bay leaves, cloves, cardamom and Kashmiri red chilli powder in butter (¾ tbsp) for few seconds.
  2. Add the ground paste, coriander powder, garam masala powder (1 ½ tsp), sugar and salt (required) to it. Mix it well and cook covered for 5 minutes at a simmer/low flame.
  3. Then, add paneer to it and garam masala ( ¼ tsp) over it. Mix it gently and cook covered for 4-5 minutes at a simmer/low flame.
  4. Add fresh cream and kasoori methi to it. Mix it well and turn off the flame. Garnish with fresh cream (optional). You may like veg pulao.
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