How Do You Make Paneer Butter Masala?


2 Answers

Rajesh Shri Profile
Rajesh Shri answered
Paneer butter masala is one of the Indian delicacies made out of ricotta cheese. It is a speciality of northern part of India and is available in most north Indian restaurants. However, home made paneer butter masala has its own taste and flavors. First you should source for paneer or cheese. Many commercial frozen brands are available such as Amul Paneer.

Source for the following ingredients:
1) Amul Paneer – 500 gms
2) Coriander powder – 2 Tsp
3) Cumin powder – 2 Tsp
4) 1 medium size onion cut in fine pieces
5) 4 cloves of minced garlic
6) 2 tsp ginger paste
7) 1 tomato finely chopped
8) ½ cup of fresh yogurt or cream
9) 3 cloves, 2 cardamoms (take out the seeds)
10) Green chilli to taste
11) Salt and sugar to taste
Heat up 4 tsp butter in a skillet. Fry the paneer for 2 minutes and put it salt water to make it soft. Now fry the onions, ginger, chopped tomatoes, garlic together till light golden brown. Then add the coriander and cumin powder and chopped green chillies. Now add water and let is shimmer for few minutes. Add the yoghurt or cream and make the gravy. Add the paneer to it and cover the pan. Let it cook for 5-7 minutes in medium heat. Your Paneer butter masala is ready!
Anonymous Profile
Anonymous answered
Ingredients I used:Paneer - 2 cups, cubedOnions - 3 big, pureedTomatoes - 2 big, (blanced, peeled and pureed)Ginger garlic paste - 1 tbspCoriander powder / malli podi - 1 tsp - 1 tsp (or use garam masala - grind 2 cloves, 1 green cardamom and a 1" piece cinnamon)Red chilli powder - 1 tspTurmeric powder - a pinchKasuri methi / dry fenugreek powder - 1/2 tsp (try not to avoid this ingredient)Cashewnuts - 2 tbsp, grind to pasteMustard seeds - a pinchButter - 2 tbspCream - 1 tbsp (optional)Fresh coriander leaves - chopped, for garnishing (I didn't have any to use)How I Made It:1.
Heat the butter in a pan and add the mustard seeds. Once they pop, add
the onion paste and fry for 2 mins. Then add the ginger garlic paste,
chilli powder and the cashewnut paste. Saute for another 2 mins.2.
Now add the pureed tomatoes, coriander powder, turmeric powder, kasuri
methi, curry masala and salt. Stir well and leave on sim for about 5
mins.3. Next, add the paneer and let cook. If the gravy seems too thick, add little water and keep cooking for about 5-6 mins.4. Remove from fire, mix in the fresh cream if using and garnish with chopped coriander leaves.

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