Paneer Butter Masala is the best combination for roti(chapatti) Nan roti, Tawa roti, and rice. It is also a vegetarian alternative for butter chicken. So let us know about the recipe for making Paneer Butter Masala Recipe.
Ingredients to make – Paneer Butter Masala
Paneer (or Cheese) – 250 grams,
Cashew – 20,
Tomato – 2,
Green Chilli – 2,
Ginger – 1-inch long piece,
Butter – 4 tbsp,
Curd – 100 grams (1/2 cup),
Cumin powder – a small spoon
Coriander powder – one teaspoon,
turmeric powder – half teaspoon,
red chili powder – one-fourth teaspoon,
garam masala – less than one-fourth teaspoon,
sugar – half teaspoon,
salt – as per taste
Milk – 1-2 cups,
coriander leaves – 1 tbsp (finely chopped)
Method of preparation
Soak cashew nuts in water for half an hour and then grind them into a paste. Take a vessel and cut the paneer into squares. Heat a large spoon of butter in a nonstick pan. Add pieces of paneer and fry them until they turn light brown.
Wash the tomatoes, ginger and green chilies. Peel the ginger and remove the green chili stalks. Finely grind all three in a grinder. Add curd to it and stir the mixture once again to prepare tomato curd paste.
Put 2 spoons of butter in the pan and heat it. Add cumin powder, turmeric powder and coriander powder to it. Add the tomato- curd paste, and fry the ingredients for 3-4 minutes. Now add remaining butter, cashew paste, red chili, and garam masala powder and fry the spices. Fry it until the masala leaves the oil. When the oil starts floating over the spices, the masala is roasted.
Now, according to the consistency you want to keep the curry thick, add a little bit of cold milk to the spices and stir the gravy continuously with a spoon. When the gravy comes to a boil, add salt and garam masala and mix. Put the paneer pieces in the curry and cook the ingredients for 3-4 minutes even after boiling again. This will add the flavor of all the spices on the paneer pieces. Now your tasty dish is ready to serve. Take it out in a bowl and decorate it with green coriander
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