how to make paneer butter masala recipe

Paneer Butter Masala Recipe

One of the most popular paneer recipes in Indian cuisine is definitely Paneer Butter Masala. This beautiful dish is known as Paneer Makhani or Butter Paneer. It’s a perfect combination of different spices combined in a creamy aromatic gravy made with tomatoes, paneer cheese, sour cream, and butter. This unique dish is extremely appreciated all over India and beyond. It’s a beautiful and delicious choice for different special events, parties, and all sorts of family get-togethers. Just a drop of freshly squeezed lemon or lime juice will complete the flavor and aroma of this colorful meal.

Paneer Butter Masala will go perfectly with many types of Indian bread like Naan, Chapati, Tandoori Roti, Paratha, or with Jeera rice or Veg pulao. Definitely worth trying!

Ingredients for Paneer Butter Masala

  • 1 cup paneer (Indian cottage cheese), cut into cubes
  • 4 tbsp butter, cubed
  • 5 medium-sized tomatoes, wedged
  • 1 green chili pepper, cut into 1-inch thick pieces
  • 1 tbsp ground ginger
  • 8 garlic cloves, peeled
  • 2 cinnamon sticks, about 1-inch long
  • ½ cup sour cream
  • 2 tsp coriander seeds
  • 2 tsp red chili powder
  • 2 tsp garam masala powder
  • 1 tsp salt

How to Make Paneer Butter Masala

  1. Place the butter in a medium-sized saucepan and gently melt over medium-high heat. Add chopped green chilies and cinnamon sticks. Stir-fry for one minute and then add garlic and ginger. Cook for one more minute and add tomatoes. Continue to cook for one more minute over high heat. Now reduce the heat to low and simmer for five minutes. Remove from the heat and chill for a while.
  2. Transfer the tomato mixture to a blender and process until nicely pureed.
  3. Now, place a large strainer onto a large bowl. Pour the tomato mixture and strain into a bowl, gently pressing with a spoon to get a nice, smooth gravy. Set aside.
  4. Melt the remaining butter in a clean saucepan over a medium-high heat. Stir in the chili powder and cook for 1 minute. Add strained tomato puree and let it come to a boil. Add coriander seeds and stir again. Reduce the heat to low and cover with a lid. Cook for 5 minutes.
  5. Add sour cream and sprinkle with salt. Stir again and then add paneer. Stir well and cook for another 2 minutes. Add garam masala and stir again. Cook for a minute more without a lid and remove from the heat.
  6. Pour the paneer butter masala into a serving bowl. Drizzle with sour cream and sprinkle with fresh parsley before serving.
  7. Serve paneer butter masala with chapati or naan.


One Comment

  1. Yum! This looks delicious!


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