Butter Paneer Masala Recipe by Piya's Kitchen for Home Cooks

Butter Paneer Masala

Butter Paneer By Piya's Kitchen for Home Cooks

Popular Indian Curry | Veg Curry | Occasional food

Butter Paneer Masala is a famous veg curry in India. It is served in many occasions such as weddings or any kind of party. The gravy of this dish is thick and spicy. Fresh tomatoes are the base of this gravy. For this recipe, Paneer or cottage cheese should be little hard if the paneer is soft the dish will not perfect. So use hard paneer or you can use homemade paneer for this recipe. I gave also homemade paneer recipe so if you want to make paneer at home please follow these steps. In this recipe, Butter adds the main flavor so loads of butter is used and at the end of the cooking Fresh Cream will be added so this dish would be a rich and spicy curry.

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Let's see our Ingredients and Methods of this recipe step by step

Time

Total Time ( Preparation & Cooking) – 30 minutes

Serves - 4

Ingredients

Ingredients Quantity
1.Milk	1 litre
2.Lemon Juice	2-3 tbsp
3.Tomatoes	4
4.Chopped Ginger	1 tbsp
5.Ginger Paste	1 tbsp
6.Cashew Nuts	12-15
7.Dried Red Chili	2
8.Cardamom	2
9.Cinnamon	1 stick
10.Bay Leaf	2
11.Green Chili	2
12.Red Chili Powder	1 tsp
13.Fennel Powder	1 tbsp
14.Garam Masala Powder	1 tsp
15.Fresh Cream	2-3 tbsp
16.Cooking Oil	3-4 tbsp
17.Butter	5-6 tbsp
18.Sugar	1 tsp
19.Salt	as required
20.Water	as required

Equipments

· Saucepan

· Long Frying Spatula

· Knife

· Stove

· Blender

Method

At first, make the paneer. For this boil the milk properly. After boil add the lemon juice and stir well. Now turn off the gas leave it for 2 minutes. Then keep all in a muslin cloth and strain all water. Splash some cold water to reduce the smell of lemon. Now squeeze the cloth and make a knot tightly. Hang this to something for at least 1 hour. After 1 hour the paneer should be hard. Now piece this into cube shape using a knife. Now we got almost 10-15 paneer cubes. Keep aside now.
For the gravy at first chop the tomatoes roughly then add them in a dip bottom saucepan. Now add chopped ginger, cashew nuts, bay leaves, cardamoms, cinnamon stick, dried red chilies and some salt (1 tsp would be fine) one by one to the saucepan. Add ½ cup of water also to it. Cover with a lid. Cook for 15 minutes on medium-high flame or until all ingredients get soft. After 15 minutes turn off the gas and discard the bay leaves and cool them down properly. After cooling blend all and make a smooth paste. Keep aside.
Add butter and cooking oil to a saucepan, heat well. Then slit the green chilies and add to the oil. Now add ginger paste and red chili powder one by one to it. Fry for 10 seconds. Then add previously made smooth paste and some more salt as required. Mix well properly. Now cover the saucepan with a lid and cook for 6-8 minutes on medium flame.
After 6-8 minutes add the paneer cubes one by one. Then add sugar. Now mix properly. Again lid on and cook more 2 minutes on medium flame. The Butter Paneer Masala is almost ready. Now add the fennel powder and garam masala powder to it. Mix them properly. Turn off the gas. Now if you want to add fresh cream and some more butter add this time or you can add butter and cream when serving. If you do not add the cream it will taste even delicious. But serve the paneer with some more butter over it because butter is the main flavor of this meal.