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Paneer Butter Masala Recipe | Easy Paneer Butter Masala

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• Paneer / Cottage Cheese – 1 cup 
• Ginger Garlic Paste – 1.5 tsp
• Milk – _^1/4 cup
• Sugar – _^1/2 to _^3/4 tsp (Optional)
• Kasuri Methi – _^1/2 tsp
• Salt – To taste
• Fresh Cream – 3 tblsp

• Big Onion – 2
• Tomatoes – 3
• Cashew Nuts – 10 to 15
• Turmeric Powder – _^1/4 tsp (optional)
• Chilli Powder – 1 tsp
• Coriander Powder – 1 tsp
• Garam Masala Powder / Kitchen King Masala – 1.5 tsp
• Oil – 2 tsp

• Bay leaf -1
• Cinnamon -1
• Clove – 1
• Cardamom – 2
• Butter – 1.5 tblsp

1. Chop onions and tomatoes roughly. Cube the paneer and soak in warm water till use to retain softness. If preferred, paneer can be shallow fried in oil till golden brown.

 

1. Adjust chilli powder according to your spice level to this paneer butter masala recipe.
2. Frying paneer is optional, use fresh and good quality paneer. Homemade paneer is my option.
3. If you don’t like grinding onions, it can be chopped and used for this easy paneer butter masala.
4. I didn’t use food color. For nice color use deep red and ripe tomatoes.
5. If the gravy tastes more tangy, add little more fresh cream to balance the tanginess.
6. Don’t skip kasuri methi as it lends a perfect restaurant touch to this dish.
7. Vegans can use tofu paneer and soy milk.
8. Addition of milk is optional, but it gives creamy texture.
9. You can prepare it as no onion – no garlic version.just skip onions and use only ginger paste.
10. After adding paneer, don’t cook for more time else paneer turns dense.
11. Fresh cream gives nice taste to the gravy.