Full written recipe for Paneer Butter Masala
Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 4-5 people
Ingredients:
Paste
TOMATO | टमाटर 4 NOS.
GARLIC | लेहसुन 8-10 CLOVES.
GINGER | अदरक 1 INCH
CORIANDER STEMS | धनिया के डंठल 2 TBSP
GREEN CHILLI | हरी मिर्च 1 NO.
KASHMIRI / DEGI RED CHILLI POWDER | कश्मीरी / देगी लाल मिर्च पाउडर 1.5 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CASHEW | काजू 15 NOS. (SOAKED)
Paneer sauteing
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
PANEER | पनीर 500 GRAMS (CUBED)
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
Final Cooking:
OIL | तेल 2 TBSP
BUTTER | मक्खन 1 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
GREEN CARDAMOM | हरी इलायची 3 NOS.
CINNAMON | दालचीनी 1/2 INCH
BAY LEAF | तेज पत्ता 1 NO.
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 1 NO. (CHOPPED)
ONION | प्याज़ 3 MEDIUM SIZED (CHOPPED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
HOT WATER | गरम पानी AS REQUIRED
BUTTER | मक्खन 2 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CREAM | फ्रेश क्रीम 3-4 TBSP
FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
Method:
Add all the ingredients of the paste into a mixer grinder jar & grind it into a fine paste, make sure you soak the cashews in boiling water for 10-15 minutes before adding it, you can also boil it for 5 minutes.
To sauté the paneer, set a pan over high heat & once it gets hot, add the oil & butter.
Once the oil gets hot, add the cubed paneer, salt & kashmiri red chilli powder, then toss the paneer over high flame for 1-2 minutes, doing this step will help the paneer to hold its structure in the gravy, once sauteed remove the paneer into a bowl & set it aside until you make the gravy.
To make the gravy, heat a wok or a kadhai then add oil & butter, once the oil gets hot, add all the whole spices along with, garlic & chopped green chilli, stir well & then add the onions & cook over medium high flame until the onions turn light golden brown.
Once the onions turn light golden brown add turmeric powder & kashmiri red chilli powder, stir well & then add a splash of hot water, stir well & cook the masala for 2-3 minutes.
Further add the prepared paste along with salt & sugar, stir well & cook over medium high flame until the oil separates.
Once the oil separates add hot water as required to adjust the gravy then cook for 2-3 minutes, then taste the gravy & adjust the seasoning accordingly.
Further add the paneer, butter & all the remaining ingredients, stir well & cook only for 1-2 minutes & then finally sprinkle some more fresh coriander.
Your paneer butter masala is ready, serve hot with naan, tandoori roti or rumali roti.
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Chapters
00:00 Intro
1:45 Base gravy
2:55 Paneer (tossing)
3:30 Final cooking
5:50 Plating
6:40 Outro