Paneer butter masala is considered as one of the most loved north Indian delicacies. If you were born and brought up in north India, then you have probably grown up eating this buttery creamy gravy. Especially when you are dining out with your family, this one has to be ordered. This delicate, creamy gravy with succulent paneer, tastes amazing on its own but is usually eaten with naan, paratha, tandoori roti or even jeera rice.
So today we are going to tell you, how to make this lip-smacking gravy at home that too restaurant style. All you need is some simple ingredients and lots of love. So what are you waiting for, let’s get started with the recipe.
Ingredients:
- Paneer- 300 gm
- Onion- 1 (big)
- Tomatoes- 4
- Green chili- 2
- Ginger garlic paste- 2 tbsp.
- Cream- ½ cup
- Butter- 2 tbsp.
- Red chili powder- ½ tsp.
- Turmeric powder- ½ tsp.
- Coriander powder- 2 tsp.
- Garam masala- ½ tsp.
- Dried fenugreek leaves or Kasuri Methi- 1 tsp.
- Fresh coriander- 2 tbsp. (Chopped)
- Salt to taste
Procedure:
1. Peel and wash the onion. Cut it into 4 pieces and add it to a blender or food processor. Put the green chilies in as well and blend the two to make a puree. Take out the puree in a bowl.
2. Now, add the tomatoes to the blender and blend them to make a puree.
3. Now in a kadhai, add some vegetable oil along with the butter and let it heat up a little. Now add the onion and chili puree to the oil and cook it for 5 minutes.
4. Now add the ginger garlic paste and cook for another 2 minutes.
5. Now add the turmeric powder, the red chili powder and the coriander powder. Cook for a few seconds.
6. Now add the tomato puree and mix everything well (at this point you can add some water if you think that the gravy is turning out very thick).
7. Let the tomato puree cook for 7-10 minutes or until the time the oil starts to separate a bit from the gravy.
8. At this point, you can add the salt, Kasuri methi and garam masala to the gravy.
9. Now add the cubed paneer into the gravy and cook for 4 minutes more.
10. Lastly, just add the cream and give it a mix for the last time.
11. Garnish your paneer butter masala with fresh chopped coriander and serve with naan or jeera rice.
