Paneer Butter Masala

Paneer butter masala is a famous North Indian gravy. This PB masala can be served as a side dish to Chapati or roti or pulao or rice. Paneer refers to Indian cottage cheese. Paneer can be easily prepared in home and is also available in almost all Indian stores. Paneer butter masala is prepared by cooking ground onions, tomatoes and other Indian spices in butter. Please check below for step by step instructions and pictures for preparing North Indian gravy Paneer Butter Masala.



Preparation Time: 15 mins
Cook Time: 20 mins
Yields: 2 Servings

Ingredients:
Table 1: To Grind

Onions chopped	1/2 Cup
Cashews	10
Milk	2 tbsp
Cloves | Krambu	1
Cinnamon stick | Pattai	Small piece
Cardamom | Yellakai	1

Table 2:

Butter	1/2 tbsp
Ginger garlic paste	2 tsp
Tomato paste	1/4 Cup
Salt	As needed
Cumin powder	1/4 tsp
Coriander powder	1 tsp
Chilli powder	2 tsp
Kasoori methi	1/2 tsp
Paneer cubes	20

Instructions:

• Soak cashews in milk for 10 mins. Fry chopped onions till it turns light golden colour.

• Grind soaked cashews, chopped onions, cloves, cinnamon stick and cardamom into fine paste by adding enough water.

• Heat butter in a pan. Add ginger garlic paste and fry till raw smell goes off.

•  Add grind-ed paste followed by tomato paste. Mix well.

• Add dry powders -salt, cumin powder, coriander powder and chilli powder. Add 1.5 Cup of water.

• When the gravy boils, add crushed kasoori methi. Add paneer and allow the gravy to thicken. 

Paneer Butter Masala

Tips:
Cream can be used for garnishing.
Adjust chilli powder to your taste.
Paneer can be fried separately and added to get rich flavour.