Paneer Butter Masala is one of the most famous Dish of Punjabi Cuisine. Here Paneer Cubes are cooked in Creamy Gravy of Onion, Tomatoes, Cream, Butter and Cashew nuts. Punjabi’s just love Paneer and they have variety of reasons of making it.
In India, Punjabi’s are famous for their Rich Culture, Festival Celebrations and Variety of Delicious Food. They always make different types of Paneer Dishes and this Paneer Butter Masala Recipe is one among those Tasty Indian Dishes.
Paneer Butter Masala Recipe is also known as Paneer Makhani Recipe, and it is considered as the special Indian Dish and served in Indian Weddings and Celebrations. In fact, we make at least one paneer dish compulsory for our guests. Paneer or Indian Cottage Cheese is a Versatile Dairy Product, that contains good amount of protein. The near perfect combination of spiciness and creaminess of this gravy, makes it simply irresistible and versatile to be served with any Indian bread. Whether you serve it with Tandoori Roti, Naan, Kulcha, Paneer Naan or with Steamed Rice, it’s going to satisfy your palate like never before.
I don’t like Sweet Recipes, hence I skipped sugar in it, but if you want you can add little sugar for the sweeter version of this dish. Addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. I added cream, which gives an ultimate taste to the dish. Let’s start making our Paneer Butter Masala Recipe Restaurant Style at home.Following are the ingredients for making Paneer Butter Masala Recipe. Paneer Cubes, Onion Paste, Cashew nuts Paste, Tomato Puree, Fresh cream, Ginger-Garlic Paste, Green Chilies, Butter and Coriander Leaves. For Whole Garam Masala you will require 1 tsp cumin seeds, 2 star aniseed, 1 bay leaf, 2 green cardamoms, 1 black cardamom and 2 whole Red chilies.In heating oil add Whole Garam Masala and saute for a few seconds, then add butter in it.Add Onion Paste and cook it on medium high flame.Add Cashew nuts paste and stir continue along with onion paste to avoid the burning of it.Now add Tomato Puree and mix well. Keep on stirring.Add Kashmiri Red Chili Powder, Coriander Powder, Garam Masala Powder, Slited Green Chilies and Salt to taste.Mix all the spices very well and cook it till the nice color of gravy comes out. Cover the pan and simmer the flame.After few minutes of cooking, the gravy will start to thicken and oil begins to separate. Now add Paneer Cubes and mix very gently, so that Paneer Pieces should not break. Add finely chopped Fresh Coriander Leaves.Cook for 2 more minutes and your Paneer Butter Masala is now ready for serving.Serve it with Indian Roti (Chapati), Sliced Onion and Lemon Wedges.