Paneer Butter Masala

Paneer Butter Masala – A rich creamy curry with Cottage Cheese. This curry is one of the best recipes of North India. A recipe which still impresses guests throughout the country 🙂

What does Paneer Butter Masala go well with

We like Paneer Butter Masala with Roti, Phulka, Naan. You can try Paneer Butter Masala with Rice too.

Variations

You can Check out our Butter Chicken Recipe. It has few variations which can be incorporated in this curry too.

If you are looking for more Vegetarian Menu, please check our Vegetarian Recipes

Nutrition Facts

Home cooked food is filled with Nutrition. If you are keen on knowing the nutrition that goes in your body with every food you consume, we have picked some facts for you. Source is Google.

We have added Cashews which is good for bones, immunity and it decreases risk of diabetics. It is one of the super food. Watermelon seeds is low in calorie, has zinc, magnesium, iron and good fat. Whey, which we have prepared at home is excellent source of Protein. It helps in muscle growth, reduce inflammation. Paneer / Cottage Cheese has calcium, phosphorous and Vitamin D.

Paneer Butter Masala Recipe in a page

Print Recipe

Paneer Butter Masala

Creamy Buttery rich curry with Paneer / Cottage Cheese. 

Prep Time20 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: Indian

Servings: 5

Author: Sunday Afternoon Cooking

Ingredients

• 4 medium Red & Ripe Tomatoes
• Hot Water to blanch
• 35 gms Watermelon Seeds
• 35 pieces Cashews
• 100 gms Butter
• 1 Bay Leaf
• 1 medium Onion Chopped
• 1 tsp Ginger Garlic Paste
• Salt As per taste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1.5 tsp Chilli Powder
• Whey as per curry thickness
• 2 tsp Roasted Cumin Powder
• 2 cups Homemade Paneer/Cottage Cheese
• Kasuri Methi As required
• Coriander leaves Garnish
• Fresh Cream Garnish

Instructions

• Boil some water in a pan and switch off the flame
• Add de-seeded Tomatoes in hot water
• Add watermelon seeds & Cashew too in hot water. Leave these soaking in hot water for 15 mins
• After blanching for 15 mins, remove the ingredients from the water and take them in a blender
• Blend the ingredients to a smooth paste
• Heat a pan and add Butter. Butter and Masala Paste ratio has to be 100:275gms. If the Masala Paste is about 275gms, add 100gms of Butter. You can add more if you need.
• After the Butter melts, add a Bay Leaf to the pan. The flame should be on low
• Add medium sized chopped onion and saute on low flame till it turns light brown in color
• Add 1 tsp ginger garlic paste and saute for 2-3 mins
• Now add the Masala Paste and mix well
• The texture of the masala should now be silky and creamy
• Add 1/2 tsp Turmeric Powder, 1.5 tsp Chilli Powder (or based on your taste), 1/2 tsp Garam Masala and mix well
• This masala should be sauteed till you see oil floating from it
• After the Butter oozes out of the masala, you can add Whey (if you made homemade Paneer, store the Whey for these recipes) or else add the blanched water as per your curry consistency
• Add 2 tsp Roasted Cumin Powder. This gives good flavor to the curry
• Add Salt as per taste
• Give this curry a good boil - till you see the oil releasing from the curry
• Now it is time to add Homemade Paneer and give it a mix.
• Add little crushed Kasuri Methi (dried fenugreek leaves) and mix well
• Cover and cook for 2 mins for Paneer to cook and blend with the curry
• Your Paneer Butter Masala is ready to be served
• Garnish with Coriander leaves and cream . Serve it hot

Video

Step by step Directions for Paneer Butter Masala