
Paneer Butter Masala Recipe

20 mins

4-5 servings

10 mins
Paneer Butter Masala
Ingredients
Makhani gravy
- 6 nos tomato’s wedges
- 1 nos onion slice
- 1 whole green chili
- 2-3 whole dry red chilies
- ½ cup whole cashewnut
- 2 leave of bay leaves
- 2 small sticks of cinnamon
- 1 nos black cardamom
- 3-4 nos green cardamom
- 5-6 nos cloves
- 4-5 black pepper
- Few Coriander roots
- ½ inch ginger
- 8-10 garlic
Onion tomato masala
- 1 tbsp oil
- 2 leaves bay leaves
- 1 cup onion chopped
- 1 tbsp ginger garlic paste
- 1 tsp turmeric
- 2 tsp red chili powder
- 1 tsp coriander powder
- 2 cup tomato chopped
Panner butter masala
- 1 tbsp butter
- ½ cup fresh cream
- 250 gm panner
- 1 tsp sugar
- 2 tsp kasoori methi
- 1 tsp salt
- 1 tsp garam masala
Method
For Makhani gravy
- First heat the pan and pour some water in that, put 6nos tomato cut in to wedges, sliced onion, one whole green chili, 2-3 dry red chili, cashewnut, bay leaves, cinnamon, black and green cardamom, clove and some black pepper and coriander roots, ginger garlic.
- And boil it, till tomato skin remove easily and remove all whole spices from pan and make it fine puree
For onion tomato masala
- Put some oil on pan add bay leave, chopped onion and sauté it till it get golden brown color now add ginger garlic paste, turmeric, dry red chili powder.
- Now add tomato and cook till it gets meshy
Final touch to recipe
- Add Makhani gravy to onion tomato masala and continue cooking add butter, fresh cream
- Add medium size of panner cubes add sugar, kasoori methi and salt.
- Cook it for 2-3 minutes more
- Serve panner butter masala with parathas.