Chef Hasti

PANEER BUTTER MASALA

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Paneer Butter Masala

Paneer Butter Masala is an iconic dish that is available in restaurants and dhabas all across India, even Europe – especially U.K. It is also known as paneer makhanwala or paneer makhani at some places .It is basically a mildly spiced sweet and tangy tomato gravy made with oodles of ghee, cream and butter.

Succulent and fresh malai paneer just goes with this gravy like a dream.  Its not too heavy on the spices so the taste of tomatoes really shines through. Its very easy to put this dish together , just prep,cook and serve within 15-20 minutes so this makes for a good recipe to fall back on if you have unexpected guests. It freezes well, upto 3 months.
Infact it tastes better when the gravy has matured in the fridge after a few days.
Interestingly, some food historians claim that it is a spinoff of the original moti mahal butter chicken recipe, created for  vegetarian foodies . Im sharing a restaurant style recipe , infact it IS the recipe that I used in my restaurant. Most restaurants use this same gravy for butter chicken too, just swapping marinated and panfried boneless chicken with paneer. Im sure your family is going to lick it off the plates,I know mine does 😛 
You can another one of my Indian recipes like my Samosa Recipe here !!
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paneer butter masla

PANEER BUTTER MASALA RECIPE

  • Author: Hasti Goradia
  • Yield: 2
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Ingredients

  • Tomatoes- 350gms or 4 medium sized
  • Onion- 50 gms or 1 small sized
  • Garlic – 10gms or 3 medium cloves
  • Ginger- 10gms or 1.5inch
  • Bay leaves- 2
  • Green cardamom- 2
  • Star anise- 1 small
  • Clove- 6-7
  • Cinnamon- 1 inch
  • Mace- 1
  • Soaked cashews- 10-12. Soak in warm water for half an hour.
  • Homemade cream- 2 Tbsp
  • Kashmiri chilly powder- 1 Tbsp or Whole kashmiri chillies- 4
  • Ghee- 1 Tbsp
  • Butter- 1Tbsp
  • Cumin seeds- 1tsp
  • Garam masala- 1/2 tsp heaped
  • Ketchup- 1 Tbsp
  • Roasted cumin powder-1/2 tsp
  • Kasuri methi- 1tsp
  • Turmeric powder- 1/8 tsp
  • Cardamom powder- 1/8 tsp
  • Sugar- 2 tsp
  • Salt to taste
  • Malai (soft paneer-100gms.)

Instructions

  1. In a pressure cooker, cook together the tomatoes, onion,garlic,ginger and all the whole spices with a little water for 4-5 whistles.
  2. Once it cools down , remove all the the whole spices and discard them. Grind the cooked tomatoes with the soaked cashews, chilly powder and cream untill a smooth homogenous paste is formed. Do not used all the water that is left with the tomatoes as it may make the gravy too runny.
  3. In a heavy bottom pan, heat some ghee and butter. add in the cumin seeds. let them sizzle and then add in the gravy.
  4. Add in the cumin powder, garam masala, salt,sugar, turmeric and cardamom powder. Cover and cook for 5-10 minutes.
  5. Then add in the tomato ketchup and kasuri methi. Cook for another 10-12 mins till some of the water evaporates.
  6. Finally add in the paneer that is cut into cubes. Simmer for 5-10 minutes and serve with some hot parathas or naan .

Notes

If you wish you can cook unsoaked cashews and whole chilly with the tomatoes in the pressure cooker.
This recipe is very mild. You can add in 1-2 green chillies in the gravy to kick up the spiciness.

For recipe in english :-

for recipe in hindi:-

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