Paneer Butter Masala


Paneer butter masala recipe made easy with simple cooking, You can easily prepare without onion and  garlic also .
Paneer Butter Masala
Preparation Time -5 min.
Cooking Time -25min. 
Serves: 4 to 5


·         1 tbsp. Oil
    1 Cup cubed Paneer
·    1 cubed onions, 3 medium (optional)
·         3 large finely chopped tomatoes
·         salt as required
·         8 to 10 cashew nuts
·         1 tsp. coriander powder
·         ½  tbspn. garam masala powder
 ¾ tbspn. kashmiri red chilli powder

·         1 ½ tbsp. Butter
·         1 bay leaf
·         3 green cardamom
·         1 small cinnamon stick
·         2 to 3 cloves
·         ½  tsp ginger garlic paste (if you avoid garlic take  ¾spn ginger paste
·         250 grams paneer (2 ful cups)
·         ½ tsp. kasuri methi
·         3 tbsp cream
·         few coriander leaves for garnish

1. Heat a pan with oil, fry onions until they turn transparent.
2. Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
3. Add garam masala, coriander powder, cashews, red chili powder . Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
4. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
5. Add butter to the same pan, add  bay leaf, cardamom, cloves, cinnamon  and fry for 1 to 2 min.
6. Pour the blended puree, add red chili powder, if desired add ¼ to ½ cup of water. Cook for 5 min. Let the gravy reach the desired consistency before you add paneer.
7. Add kasuri methi . Stir well and cook for 3 minutes more.  Add cream if desired.
8. Transfer butter paneer masala to a serving bowl and garnish with cream and coriander leaves.

You can skip using garlic and onion and make a no onion no garlic paneer butter masala.