Paneer Butter Masala | Easy North Indian side dish recipe for Chapati (2024)

• 10 oz Paneer (16 pieces after cut)
• 3 medium Tomato
• 1 medium Onion (Cubed)
• 1 clove Garlic
• 10 Cashews
• 3 Butter
• 1 Tbsp Oil + 1 tsp
• 1 Bay leaf
• 1 Tbsp Ginger garlic paste
• ¼ tsp Turmeric
• 1 tsp Red chilli powder
• 1 tsp Garam masala powder
• 1 tsp Coriander powder
• 1 tsp Salt (adjust as per taste)
• ¼ tsp Sugar
• Water - as needed
• ½ Cup Fresh Cream
• 1 tsp Kasoori Methi
• Coriander leaves - For garnishing

• If using store bought paneer, cut it into desired shape. Soak it in hot water for about 10 minutes, then drain the water and keep aside. In case of using home made paneer you can skip this step.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-1.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-2.jpg" alt="masala" width="48%" />

• Meanwhile we will prepare the puree and paste needed for the gravy. First mark the skin of the tomatoes with a sharp knife and add it to a pot of boiling water. Let it sit for a few minutes. Now turn off the flame. Run the tomatoes under cold water. You will be able to peel the skin of the tomato easily now. Add it to the mixie/blender along with a large pinch of salt, sugar and grind into a smooth puree. Keep aside.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-3.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-4.jpg" alt="masala" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-5.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-6.jpg" alt="masala" width="48%" />
  

• Then, heat a pan with a tsp of oil, add the onion, garlic and saute until translucent. Turn off the flame and let them cool to room temperature. Add them to the mixie/blender and grind into a smooth paste. Keep aside.

  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-7.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-8.jpg" alt="masala" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-9.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-10.jpg" alt="masala" width="48%" />

• Then, soak the cashews in hot water for 5 minutes and add it to the mixie/blender and grind into a smooth paste by adding sufficient water. First give a few pulses without adding water, then add little water and grind until smooth. Keep aside.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-11.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-12.jpg" alt="masala" width="48%" />

• Now melt the butter in a pan along with the oil. Add bay leaf, prepared onion paste, ginger garlic paste and saute in medium flame for about 2 minutes or until the raw smell of the onion is gone.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-13.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-14.jpg" alt="masala" width="48%" />

• Now add all the powders (turmeric, red chilli, coriander, garam masala), salt, sugar, mix well to combine and continue to saute until the oil starts to separate (For about 3 minutes).
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-15.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-16.jpg" alt="masala" width="48%" />

• Now add the prepared tomato puree along with ¾ cup of water, mix well and bring it to a boil. Now add the heavy cream, prepared cashew paste and mix well. Add the crushed kasoori methi, mix well and cook covered in low flame until the oil starts to separate over the top (For about 7 mins).
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-17.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-18.jpg" alt="masala" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-19.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-20.jpg" alt="masala" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-21.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-22.jpg" alt="masala" width="48%" />

• Now add the paneer, mix and cook covered for a few more minutes (For about 3 mins) or until you again see oil separation over the masala. Turn off the flame. Add the coriander leaves and give a quick stir. Transfer to the serving bowl.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-23.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-24.jpg" alt="masala" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-25.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-26.jpg" alt="masala" width="48%" /><br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-27.jpg" alt="masala" width="48%" />&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/03/pabuma-28.jpg" alt="masala" width="48%" />
  

• Garnish with a tsp of cream and a piece of butter. Enjoy with any Indian bread or simple jeera rice.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/03/paneer-butter-masala-1.jpg" alt="paneer butter masala" width="100%" />
  

- Vegans can use Firm Tofu instead of Paneer. Skip the fresh cream and use Vegan butter. Also, for extra richness, grind the cashews using non-Dairy milk instead of water. However taste would differ.

- I wanted a slightly thick gravy so added only ¾ cup of water. You can add more according to your desired consistency.

- Instead of using freshly ground onion, first sauteing the onion and then grinding them to paste will help remove the raw smell of it quickly.

- You can even use the store bought tomato puree. Since it would be concentrated than home made puree, adjust the quantity accordingly.

- Do adjust the spiciness (Dry red chilli powder) according to your taste. Quantity mentioned is for a mild gravy.

- If you are not able to crush the kasoori methi into a fine powder, dry roast it for a minute and then crush using your palm.