The butter panner masala recipe is one of the most popular Punjabi recipes, loved by most parts of India. Panner is slowly cooked with onion and tomato gravy, and with added cream makes it the creamiest recipe. This recipe is one of my favourite recipes from my recipe book. Serve it with butter nan or basmati rice.
My Butter Paneer recipe
Butter paneer is also called as paneer makani .Our Butter paneer masala recipe is very simple yet the tastiest and creamiest butter paneer.
Soft fresh Paneer is dunk in gravy made with tomato, cashew, onion and cream the gravy becomes very creamy which is also called makani.
Ingredients
Onion, tomato, Ginger, and garlic form the base of butter paneer. Try to use fresh tomatoes. You can also use ginger-garlic paste.
Paneer: Use homemade if possible. It tastes better. You can check out this video on
Cream and Butter: You can use easily available fresh cream available at nearby stores. Cream tends to thicken the gravy and make it more creamy. Use good quality butter salted or unsalted.
Cashews: cashews increase the creaminess of the recipe. Don’t use the salted or fry cashews.
Spices and Garam Masala: Kashmiri chilli powder add a fine colour to the recipe. cardamon, cinnamon, tej patta enhance the taste and aroma.
Khoya or Mawa: This gives a slightly sweet flavour in the butter paneer masala recipe. You can use condensed milk or sugar instead of this.
Butter paneer Masala recipe step by step
- Take a pan and add 3tbps of oil. When the oil is hot add 2 medium-sized onions in the pan. Saute it until the onion becomes translucent.
2. Now add 4 to garlic, ginger and tomatoes. Add the required salt as per taste and cook until the tomatoes soften. Make sure to add hot water if needed.
3. Add 1 tbsp of salt and mix it properly and 10 to 12 cashew pieces in the curry. Cover the pan and cook for 5 minutes on low flames
4. If required, add water and turn off the flame. Then transfer the mixture to a mixer container. Don’t grind immediately as the mixture will be hot and will not grind properly.
5. Grind the mixture properly and strain it to get a smooth mixture. You can use a spoon to strain properly.
6. Take a pan and add 2 tbsp of oil . Add the garam masala and saute for a bit in medium flame.
7. Now pour the creamy mixture into the pan and mix it. Add Kashmiri chilli powder for a deeper colour. Add half a cup of water cover the pan and cook on low flame for 10 to 15 minutes. Cook until a oil layer forms at the upper layer of the gravy.
8. Separately take 60 grams of khoya and 10 tbsp of milk and grind it until uniform mixture. Now add the mixture to the paneer gravy. This will enhance the taste of gravy and also increase the creaminess. When the gravy becomes thick and creamy pour the paneer in the gravy.
9. Add 2 tbsp of butter in the gravy. Pour some fresh cream to increase the creaminess and lastly take 1 tbsp of kasuri methi cursed in your palm and pour it in the paneer gravy.
Transfer the Paneer Butter Masala in a bowl and serve it with butter naan, basmati rice or anything you like
Some Tips for Butter Paneer Recipe
Frying the Paneer: To remove the raw paneer smell, you can fry the paneer in a small quantity of oil on medium flame. Don’t fry it; otherwise, the paneer will be hard. After frying the paneer, transfer it to cold water to make it soft.
Selection of tomatoes: Make sure to take medium-ripe red tomatoes.
Khoya or mawa: Khoya increases the creaminess and taste of the dish. You can use condensed milk instead. If you don’t have it, just use sugar.
Kasuri methi catches up with moisture (if living in a humid climate) and you cannot crush it into powder. In that case, toast it in the microwave for 45 seconds. Let cool down and then crush
Recipe Card
Butter Paneer Masala Recipe
Ingredients
- 3 medium size Tomatoes
- 2 medium size Onion
- 12 whole piece Cashews
- 4 piece Garlic
- 1 inch Ginger
- 200 gm Paneer
- 2 tbsp Butter
- 2 tbsp fresh cream
- 1 tbsp Kasmiri Chilli powder
- 1 tbsp dry fenugreek leaves
- 60 gm Khoya
- 1.5 cup water
- 1 tej patta
- Salt as per required
Instructions
- Take a pan and add 3tbps of oil. When the oil is hot add 2 medium-sized onions in the pan. Saute it until the onion becomes translucent.
- Now add 4 to garlic, ginger and tomatoes. Add the required salt as per taste and cook until the tomatoes soften. Make sure to add hot water if needed
- Add 1 tbsp of salt and mix it properly and 10 to 12 cashew pieces in the curry. Cover the pan and cook for 5 minutes on low flames
- If required, add water and turn off the flame. Then transfer the mixture to a mixer container. Don't grind immediately as the mixture will be hot and will not grind properly.
- Grind the mixture properly and strain it to get a smooth mixture. You can use a spoon to strain properly
- Take a pan and add 2 tbsp of oil . Add the garam masala and saute for a bit in medium flame
- Now pour the creamy mixture into the pan and mix it. Add Kashmiri chilli powder for a deeper colour. Add half a cup of water cover the pan and cook on low flame for 10 to 15 minutes. Cook until a oil layer forms at the upper layer of the gravy
- Separately take 60 grams of khoya and 10 tbsp of milk and grind it until uniform mixture. Now add the mixture to the paneer gravy. This will enhance the taste of gravy and also increase the creaminess. When the gravy becomes thick and creamy pour the paneer in the gravy
- . Add 2 tbsp of butter in the gravy. Pour some fresh cream to increase the creaminess and lastly take 1 tbsp of kasuri methi cursed in your palm and pour it in the paneer gravy
- Transfer the Paneer Butter Masala in a bowl and serve it with butter naan, basmati rice or anything you like
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