Paneer butter masala recipe -


Paneer butter masala recipe easy to home

Paneer Butter Masala Recipe is a famous dish of Punjab and is one of the most popular dish in Indian food.

Cooking Time : 30 minutes
Prep Time : 20 minutes
Total time : 50 minutes
Author :
Recipe : paneer butter masala
serving size : 1 bowl (350g)
Calories : 356c
Prot.-15g  carb-12g  fat-29g
Paneer butter masala PDF English
Read This Recipe Hindi

To make Paneer Butter Masala you can also make it using white gravy, otherwise follow the information given below.

Ingredients for making Paneer Butter Masala

Onion - 5-6 pieces
Grind green chilies - 1-2
Ginger Garlic Paste - 2-3 tsp - tsp
Magaj, groundnut seed, cashew mix - 1 cup
Whole garam masala - 1-2 black pepper, 1-2 cloves, 1-2 bay leaves, 1 black cardamom, 1 green cardamom
Cumin seeds - 1/2 teaspoon - tsp
Onion - 1 piece - finely chopped
Red chili powder - 1-2 tsp - tsp
Coriander powder - 1 teaspoon - tsp
Turmeric powder - 1/4 teaspoon - tsp
Garam Masala - 1/2 teaspoon - tsp
Butter Paneer Masala - around 1 teaspoon
salt to taste
Milk - around 1/2 liter
Butter - 5-6 teaspoons - tsp
Paneer - 250 grams - sliced ​​cottage cheese in square size
Amul Fresh Cream - 2-3 tsp - tsp
Cream of milk - 1-2 tsp -tsp
Ghee - 1/2 tbsp
Coriander leaves - to garnish

Paneer Butter Masala Recipe

First peel the onion and divide it into four parts of an onion, take out the stalk of the onion.

Now heat half liter liter water in Bhagoni, add chopped onions and Magaz, groundnut seeds, cashews and cook on medium flame for 10 to 15 minutes.

Now sieve onions and magaz, peanut seeds, cashews in a steel jar, after cooling the onions finely grind them in separate mixi, similarly grind the magaz, peanut seeds, cashew nuts together.

Take a pan and heat it a little by adding 1-2 spoons of butter in it, then put a piece of chopped cheese and fry it till it becomes light brown, keep it in a plate after it is fried.

Now put 1/2 tbsp ghee in the pan and heat it. When the ghee becomes slightly hot, add whole garam masala and cumin seeds and cook till the roast roasted.

Now add finely chopped onions and cook until they turn brown, then add garlic ginger paste and after cooking for 1 minute, add green chilli paste and cook for 20-30 seconds.

Now add powdered onion puree and let it cook on medium flame for 5 to 7 minutes, after that add the powdered (Magaz, Groundnut seeds, Cashew) mixed puree and cook the gravy again for 4 to 5 minutes.

Now take a bowl, add red chili powder, coriander powder, turmeric powder, salt and garam masala and prepare the batter by adding a little water.

Put the prepared spice solution in the gravy and add milk as required and cook it for 5-7 minutes.

After that, add butter paneer masala to the gravy and mix it and cover the pan with lid and keep it for 1 minute.

After this, add fried cheese, butter and Amul fresh cream, milk cream to the gravy and mix it well and cook for one to two minutes.

Paneer butter masala is ready, serve it with garnished with green coriander and serve with hot tawa roti, plain paratha or tandoori roti.

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