இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Paneer Butter Masala is a rich and creamy mouth-watering dish. It is made with butter, cream, cashew nuts and tomatoes. Paneer butter masala goes well with, roti, naan, lacha paratha, pulkas, batura, even with veg biryani and fried rice.
This is one of the most popular curries for vegetarians. It is prepared for lunch and dinner and served with freshly cooked roti and chapatis. It is known for its mildly sweet and spicy taste with fresh cream and butter. Paneer based foods and curries are essential foods for many vegetarians for their protein benefits. Paneer Makhni, Paneer Gravy, and Paneer Fry are other popular recipes available on our site.
Notes
- When making paneer butter masala, you can add more cashew nuts for a creamy texture.
- Do not skip fresh cream, it is important for a delicious curry.
- For a smooth texture, blend the tomato mixture nicely.
- You can use homemade or store-bought paneer. Homemade paneer is softer than store-bought.
- If the fresh cream is not available, you can add the same amount of thick milk.
- Add crushed kasturi methi before you turn off the flame, it will bring a nice aroma to the dish.
- If you find paneer butter masala becomes thick, add ¼ cup of boiled milk to adjust the consistency.
- Do not boil gravy after adding cream.
Other Gravy Varieties – Mushroom Masala Recipe, Paneer gravy, Tomato Kurma Recipe, Cauliflower kurma, Vegetable Salna
Paneer Butter Masala is a rich and creamy mouth-watering dish. It is made with butter, cream, cashew nuts and tomatoes. Paneer butter masala goes well with, roti, naan, lacha paratha, pulkas, batura, even with veg biryani and fried rice.
- 250 grams Paneer
- 1 Onion
- 2 Tomato
- 1 Inch size Cinnamon
- 3 Cloves
- 3 Cardamom
- 2 tsp Cashew nuts
- 1 inch Ginger
- 6 Garlic pods
- 4 tsp Butter
- 2 tsp Kashmiri red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp Sugar
- 1/4 tsp Dried fenugreek leaves
- 1/4 cup Fresh cream
- Few Coriander leaves (finely chopped)
- Salt as needed
-
In a pan, add 1 chopped onion and 2 chopped tomatoes.
-
Add cinnamon, 3 cardamoms, and 3 cloves.
-
Add 2 tsp cashew nuts, ginger, and 6 garlic pods.
-
Add 500 ml of water and bring it to a boil.
-
Cook till the tomatoes become soft.
-
Once done, cool down the mixture and grind it into a smooth paste.
-
In a pan, heat 4 tsp of butter, and add 2 tsp kashmiri red chilli powder.
-
Cook on low flame for 2-3 minutes.
-
Now add the ground mixture.
-
Add 1 cup of water (250 ml), 1/2 tsp cumin powder and required salt, and mix well.
-
Cook covered on a medium flame for 10 minutes.
-
Add 1/2 tsp sugar and 1/4 tsp kasturi methi and combine well.
-
Add 1/4 cup fresh cream and mix.
-
Add 250 grams of paneer and cook on low flame for 5 minutes.
-
Finally, garnish with some chopped coriander leaves and turn off the flame.
-
Serve hot with roti.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
In a pan, add 1 chopped onion and 2 chopped tomatoes.
-
Add cinnamon, 3 cardamoms, and 3 cloves.
-
Add 2 tsp cashew nuts, ginger, and 6 garlic pods.
-
Add 500 ml of water and bring it to a boil.
-
Cook till the tomatoes become soft.
-
Once done, cool down the mixture and grind it into a smooth paste.
-
In a pan, heat 4 tsp of butter, and add 2 tsp kashmiri red chilli powder.
-
Cook on low flame for 2-3 minutes.
-
Now add the ground mixture.
-
Add 1 cup of water (250 ml), 1/2 tsp cumin powder and required salt, and mix well.
-
Cook covered on a medium flame for 10 minutes.
-
Add 1/2 tsp sugar and 1/4 tsp Kasturi methi and combine well.
-
Add 1/4 cup full cream milk and mix.
-
Add 250 grams of paneer cubes and cook on low flame for 5 minutes.
-
Finally, garnish with some chopped coriander leaves and turn off the flame.
-
Serve hot with roti.
