Paneer Butter Masala Gravy Curry Recipe
North Indian Curry
Paneer Butter Masala gravy is a popular restaurant style dish often served hot with jeera rice, roti, nan, chapathi or plain / stuffed parathas. The dish is creamy in texture and delicious which is the mostly consumed gravy curry among northern india.
1/2 Inch of Cinnamon (Dalchini) - Optional
3 Cloves (Laung) - Optional
2 Green Cardamom (Elachi) - Optional
1 Bay Leaf (Tej Patta)
3 Medium Sized Chopped Onions or 1 Cup of Chopped Onions
3/4 Tsp of Salt or Salt To Taste
1 Tbsp of Oil
10 to 15 Cashew Nuts or 12 Almonds
3 Large Sized Tomatoes or 1 and 1/2 Cup of Finely Chopped Tomatoes
1 Tsp of Garam Masala Powder or Adjust To Taste
2 Green Elachi (Green Cardamoms)
3/4 Tsp Sugar - Optional
1 Tsp Coriander (Dhania) Powder - Optional
1 Tsp Red Chilli Powder or Kashmiri Red Chilli Powder To Add Colour
1 Tsp Kasuri Methi (Dried Fenugreek Leaves)
1 and 1/2 Tbsp Butter
2 Tbsp Coriander Leaves (Finely Chopped Cilantro Leaves) To Garnish
1 and 1/2 Tsp Ginger Garlic Paste
3 Tbsp of Fresh Cream ( Heavy Whipping Cream)
200 to 250 Grams Chopped Paneer Pieces
For Whole Spices (Optional If You Don't Have)
For The Sauce Or Gravy
For Making Paneer Butter Masala
Preparation For The Recipe
Heat 1 tbsp of oil and add 2 green cardamoms.
Add 1 cup of chopped onions and fry till they turn into light pink colour.
Add 1 and 1/2 cup of tomatoes, 3/4 tsp salt and saute for 3 minutes.
Cover with a lid. Cook till the tomatoes and onions turn soft, completely mushy.
Add 1 tsp of garam masala, 1 tsp coriander powder, 14 cashew nuts, 1 tsp red chilli powder and 3/4 tsp sugar (optional).
Fry for about 2 to 3 minutes till the tomato onion paste turns aromatic.
Turn off the flame and let it cool down completely.
Transfer the mixture into a blender along with a cup of water. Blend the mixture into a smooth puree and set it aside.
To Make The Paneer Butter Masala Curry
Heat 1 and 1/2 tbsp of butter in the same pan.
When the butter melts and add 1/2 inch cinnamon, 2 green cardamoms, 1 bay leaf, 3 cloves (optional).
On a low flame, saute 1 and 1/2 tsp ginger garlic paste for 1 minute. Fry till the raw smell goes away.
Pour the blended tomato onion puree.
Add 1/4 tsp red chilli powder to adjust the colour - (optional).
Add 1/4 cup of water and mix well. Cover and cook on a medium flame until the gravy thickens or the oil is seen on top.
Give a good mix and when the gravy is done, taste it and add more salt if needed.
Lower the flame completely, add the 200 to 250 grams of paneer. Add kasuri methi in the gravy and mix well.
Cover and cook on a low flame for 2 minutes. Turn off the flame and add 2 tbsp of cream and stir.
Transfer the paneer butter masala gravy into a bowl and garnish with 1 tbsp of fresh cream, chopped coriander leaves.
Serve hot with butter nan, jeera rice, paratha, roti or chapathi.
* Use a fragrant and good garam masala.
* Substitute paneer with tofu, grilled veggies or boiled eggs.
* You can substitute 2 cardamoms (while adding to the saute onions) with 1/4 tsp ground cardamom.
* You can skip the whole spices except for the 2 cardamoms that are added to the onions while sauteing.
* Cashew nuts can be substituted with almonds. Soak the almonds in hot water for about 30 minutes and peel off the skin.
* Prefer unsalted butter over the salted one as the unsalted butter is more fresher.