Paneer Butter Masala, a favorite in Indian restaurants, is made in Instant Pot or in a traditional pressure cooker. This dish is also popularly known as Paneer Makhani.

Paneer Butter Masala has pieces of paneer or cottage cheese cooked in a lightly spiced onion tomato sauce. It is so soft and creamy that you will not want to stop eating it. My daughter is very picky and has repeatedly asked for this paneer dish, so I can attest that she is very child-friendly.

The preparation for this paneer butter masala is very different from the usual onion and tomato sauce. Usually, to make the sauce, first, sauté onions and then sauté tomatoes. However, this is done in a completely different way.

Basic Requirements: Butter Paneer Masal, Mixer Grinder

You can also check these food Guide: Mutton Curry and Egg Curry Recipe

Paneer Butter Masala Ingredients requirements :

Paneer Butter Masala is also sometimes known as Paneer Makhni! The name can give you the feeling that it is the addition of butter. Well, the butter improves everything, but it is the spices that accompany the creamy tomato puree in this curry that does the magic.

Here are a few basic ingredients that are

  • 1 medium onion, finely chopped
  • 3 garlic cloves
  • 1-inch fresh ginger
  • 12.69 oz paneer, diced bite size
  • 1 cup tomato puree
  • 1 teaspoon of sugar
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1/3 cup cashew nut, grinding powder
  • 1/3 cup thick cream
  • 1 and ½ teaspoon salt

1 teaspoon fennel seeds
1 teaspoon cumin seeds
3 green cardamoms
1 bay leaf
1 cinnamon stick
1 and ½ teaspoons dried fenugreek leaves (kasoori methi)
½ teaspoon of turmeric powder
1 teaspoon cumin powder
1 teaspoon fennel powder
1 teaspoon chili powder
1 teaspoon ground cinnamon
½ teaspoon of garam masala powder

Instructions to make the Best Paneer Butter Masala

  1. Pound or grate the garlic and ginger.
  2. Place a pan or pan over medium heat and pour the oil. Once the oil is heated, add the whole spices (cumin seeds, fennel seeds, bay leaf, cardamom, and cinnamon). Crush 1 teaspoon of dried fenugreek leaves between your palms and add them to the pan. Stir and add the garlic and ginger. Stir it for a few seconds.
  3. Add onion, salt, and turmeric. Mix and cook for 1 minute. Add cumin powder, fennel powder, and chili powder. Mix and cook for 2 minutes.
  4. Pour the tomato puree, 1 cup of water, sugar, and ½ teaspoon of remaining salt. Mix everything. Add the cinnamon powder, mix, cover the pan and simmer for 15 minutes.
  5. Add the diced Paneer cubes, the rest of the fenugreek leaves, and the garam masala. Saute for 1 minute.
  6. Mix the butter, ground cashew, and cream. Mix and simmer for 1 minute.
  7. Serve hot with a pinch of cream on top.

While most people don’t add Cinnamon Powder in this curry, I learned it many years ago from a friend and it elevates the flavor to a whole new level. Add a gentle sweetness to the overall taste of curry.

5/5 - (2 votes)

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