Paneer Butter Masala Recipe Recipe by Purvee’s Tasty Kitchen
Cooking Instructions 1 hr 1 In a pan add ghee and sauté Paneer cubes 2 Once it turns golden brown from all the sides turn off the stove. Add tsp of red chili powder along with salt to taste and mix. 3 In a pan add tbsp of each ghee, butter & Oil. Add cumin seeds and once it is toasted add cloves, black cardamom, cinnamon stick and black pepper corns. sauté everything for quick 1-2 minutes. 4 Add bay leaf, cashews, dried chili, ginger garlic slices and coriander stems and sauté well. 5 Add onions & salt to taste. Sauté & once onions turns translucent add tomatoes and sauté well. Cover and let it cook for 5-7 minutes or until tomatoes are cooked. Once it is cooked add turmeric & Kashmiri red chili powder. Mix well. Let it cook for another 5 minutes and turn off the stove.Let this mixture completely cool down. 6 Once it is completely cool down take Cinnamon stick out & blend it into smooth gravy. Strain if needed. 7 In a pan add tbsp of each Ghee, Butter and Oil. Add ginger garlic & green chili paste. Sauté. 8 Add tsp of red chili powder and add prepared Gravy. Let it simmer for 5-7 minutes. Add water as needed to adjust gravy consistency at this point. 9 Rub kasoori methi between hands and add. Add sautéed paneer cubes and mix well. Garnish with coriander and serve hot with Naan, Rice or Paratha. 1 In a pan add ghee and sauté Paneer cubes 1 In a pan add ghee and sauté Paneer cubes 2 Once it turns golden brown from all the sides turn off the stove. Add tsp of red chili powder along with salt to taste and mix. 2 Once it turns golden brown from all the sides turn off the stove. Add tsp of red chili powder along with salt to taste and mix. 3 In a pan add tbsp of each ghee, butter & Oil. Add cumin seeds and once it is toasted add cloves, black cardamom, cinnamon stick and black pepper corns. sauté everything for quick 1-2 minutes. 3 In a pan add tbsp of each ghee, butter & Oil. Add cumin seeds and once it is toasted add cloves, black cardamom, cinnamon stick and black pepper corns. sauté everything for quick 1-2 minutes. 4 Add bay leaf, cashews, dried chili, ginger garlic slices and coriander stems and sauté well. 4 Add bay leaf, cashews, dried chili, ginger garlic slices and coriander stems and sauté well. 5 Add onions & salt to taste. Sauté & once onions turns translucent add tomatoes and sauté well. Cover and let it cook for 5-7 minutes or until tomatoes are cooked. Once it is cooked add turmeric & Kashmiri red chili powder. Mix well. Let it cook for another 5 minutes and turn off the stove.Let this mixture completely cool down. 5 Add onions & salt to taste. Sauté & once onions turns translucent add tomatoes and sauté well. Cover and let it cook for 5-7 minutes or until tomatoes are cooked. Once it is cooked add turmeric & Kashmiri red chili powder. Mix well. Let it cook for another 5 minutes and turn off the stove.Let this mixture completely cool down. 6 Once it is completely cool down take Cinnamon stick out & blend it into smooth gravy. Strain if needed. 6 Once it is completely cool down take Cinnamon stick out & blend it into smooth gravy. Strain if needed. 7 In a pan add tbsp of each Ghee, Butter and Oil. Add ginger garlic & green chili paste. Sauté. 7 In a pan add tbsp of each Ghee, Butter and Oil. Add ginger garlic & green chili paste. Sauté. 8 Add tsp of red chili powder and add prepared Gravy. Let it simmer for 5-7 minutes. Add water as needed to adjust gravy consistency at this point. 8 Add tsp of red chili powder and add prepared Gravy. Let it simmer for 5-7 minutes. Add water as needed to adjust gravy consistency at this point. 9 Rub kasoori methi between hands and add. Add sautéed paneer cubes and mix well. Garnish with coriander and serve hot with Naan, Rice or Paratha. 9 Rub kasoori methi between hands and add. Add sautéed paneer cubes and mix well. Garnish with coriander and serve hot with Naan, Rice or Paratha. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls High-protein Quiche Chili Sauce Chicken Sando Cheese stuffed Tteok Kalbi (떡갈비) Cajun Seasoning Rub - Great with Pork Chops or Chicken Garlic Stir Fry Broccoli ⭐️⭐️⭐️⭐️⭐️ High-protein Quiche Chili Sauce Chicken Sando Cheese stuffed Tteok Kalbi (떡갈비) Cajun Seasoning Rub - Great with Pork Chops or Chicken Garlic Stir Fry Broccoli ⭐️⭐️⭐️⭐️⭐️ Kokum Sharbat / kokum juice Neem and jaggery sharbat Gulkand Shrikhand, Rose Shrikhand Jollof rice and turkey with coselaw and fried plantain Aam Panna Cheese stuffed Tteok Kalbi (떡갈비) Lemongrass Saté Butter Quail Easy Moru Curry - kerala Style (Yogurt Curry) RoohAfza Lemon Cooler Yummy 🍰 custard savaiye chocolate cream 🍨 sweet Kokum Sharbat / kokum juice Neem and jaggery sharbat Gulkand Shrikhand, Rose Shrikhand Jollof rice and turkey with coselaw and fried plantain Aam Panna Cheese stuffed Tteok Kalbi (떡갈비) Lemongrass Saté Butter Quail Easy Moru Curry - kerala Style (Yogurt Curry) RoohAfza Lemon Cooler Yummy 🍰 custard savaiye chocolate cream 🍨 sweet