Paneer Butter Masala Recipe|Paneer Makhani Recipe for Dinner Lunch
Paneer Butter Masala Lunch Description
Paneer butter masala recipe: Paneer butter masala or paneer makhani is a popular vegetarian side dish. Paneer butter masala the name itself makes our mouth water. If you eat it once, the taste continues to linger and tickle your taste buds each time you think of it. This recipe is enriched with the goodness of cottage cheese (paneer) and flavored with subtle spices. This authentic Indian dish is simmered in a creamy gravy/curry that's melts like butter. This paneer butter masala dish has extra richness of various nuts which boosts up nutritional value. Paneer butter masala is served with naan, roti and many types of rice varieties. You can enjoy this curry in lunch or dinner. So why wait. Let's go ahead and learn how to make paneer butter masala in restaurant style at home.
Paneer Butter Masala Lunch Video
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Paneer Butter Masala Lunch Ingredients
- 2 medium chopped tomatoes
- 1 ½tbsp crushed ginger-garlic (adrak-lehsun)
- 3 tbsp unsalted butter
- 2 tbsp cashew (kaaju)
- 2 tbsp almonds (kagji badam)
- 2 tbsp watermelon seeds (sookha tarbooj beej)
- 2 tbsp pumpkin seeds(sookha kaduu beej)
- 1 tbsp poppy seeds (poshta daana)
- ½ tsp turmeric (haldi) powder
- 300g paneer (Indian cottage cheese) Buy it here
- ½ tbsp garam masala Buy it here
- 1 tsp cumin(jeera) powder
- 1 tsp kashmiri red chili
- ½ tsp chaat masala
- Salt to taste
- 1 tsp coriander (dhaniya) powder
- 5 tsp tomato sauce
- ½ cup heavy cream
- 1 tbsp dried fenugreek (kasoori methi) leaves
- Water
How to Make Paneer Butter Masala
Step 1
Prepare dough for Aloo Paratha: In a mixing bowl add 300 grams of wheat flour to this add little water at time and knead medium dough. (Tip: First add ½ cup of water and then add little water at a time). Cover it and set aside for 20 minutes.
Step 2
Prepare stuffing for Aloo Paratha: In a bowl add 4 medium boiled and roughly mashed potatoes. Add finely chopped onion, chopped green chilies, garlic, ginger, carom seeds, nigella seeds, chaat masala, garam masala, salt to taste, chopped cilantro leaves and 1 tbsp olive oil. Mix well and make sure no big chunks of potatoes left. Stuffing is ready.
Step 3
Add prepared paste in tomatoes and cook for 6 minutes or until tomatoes soften. Turn off the stove. Make purée in blender and strain it for smooth consistency.In a bowl add turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder and keep it aside.
Step 4
Heat same pan on medium and add 1 tbsp butter. In melted butter, add spices and stir well for a minute. Now add tomato and nuts purée. Sauté for few seconds, add garam masala and salt to taste. In case if you're using salted butter adjust salt as needed. Keep stirring constantly until butter starts separating. Add tomato ketchup and stir well. Add heavy cream and give it a good mix. Add paneer cubes and coat well. Cook for a minute and add 120ml water and stir well. You can adjust more or less water as per your preference. Let it simmer on low-medium heat for 5 minutes. Delicious and flavorful paneer butter masala is ready. I love this paneer butter masala with naan. I would love to know what your favorite with this curry. Enjoy, you just made 5***** restaurant style paneer butter masala at home.
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