Paneer Butter Masala Recipe Video
Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
Summary
Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Interest GroupClassic
Ingredients
Paneer (cubed) - 1/2 pound
Tomatoes - 2 number, medium size
Green chili – 1 number
Ginger - 1/4 inch
Green peas (optional) - 1/2 cup
Yogurt - 1/2 cup, whipped
Oil - 2 tablespoons
Asafetida (hing) – a pinch
Cumin seeds (jeera) - 1 teaspoon
Coriander powder (dhania) - 1 tablespoon
Turmeric (haldi) - 1/2 teaspoon
Red chili powder (lal mirch) - 1/2 teaspoon
Bay leaves (tejpata) – 2 numbers
Salt - 1 teaspoon or adjust to taste
Garam masala - 1/2 teaspoon
Cornstarch - 1 teaspoon
Cilantro (green coriander) - 2 tablespoons, chopped
Sugar (optional) - 1 teaspoon
Directions
MAKING
1. Blend tomatoes, green chilly and ginger to make a puree.
2. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color; set aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready; add asafetida or hing and cumin seeds.
4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves; cook for about 4 minutes on medium heat.
5. When tomato mixture start to leave oil and become about half in quantity; add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
6. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
7. Add the green peas and paneer; let it cook for a few minutes until the peas are tender.
8. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.
SERVING
9. Serve hot with Indian bread or warm rice.
TIPS
You can substitute the yogurt with heavy cream for a richer flavor.
About 1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Cashew paste can be added in the yogurt to make the gravy creamier.
This gravy can be used in any combination of vegetables you desire.
This recipe is only a method – feel free to be creative and experiment!
1. Blend tomatoes, green chilly and ginger to make a puree.
2. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color; set aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready; add asafetida or hing and cumin seeds.
4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves; cook for about 4 minutes on medium heat.
5. When tomato mixture start to leave oil and become about half in quantity; add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
6. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
7. Add the green peas and paneer; let it cook for a few minutes until the peas are tender.
8. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.
SERVING
9. Serve hot with Indian bread or warm rice.
TIPS
You can substitute the yogurt with heavy cream for a richer flavor.
About 1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Cashew paste can be added in the yogurt to make the gravy creamier.
This gravy can be used in any combination of vegetables you desire.
This recipe is only a method – feel free to be creative and experiment!
Editors Review
Want a creamy cheesy Indian curry dish for a special occasion or party? Chef is making a scrumptious curry with cottage cheese. It’s a gourmet recipe that she is making with great care and explaining each and every step in detail. This is what makes her so special; anyone and everyone can follow her recipes and cook them successfully.Chef
