Paneer Butter Masala

Serves 1
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Directions

  1. 1Chop the tomatoes, slice the onions, peel and finely chop the garlic and ginger.
  2. 2Chop the tomatoes, slice the onions, peel and finely chop the garlic and ginger.
  3. 3Chop the tomatoes, slice the onions, peel and finely chop the garlic and ginger.
  4. 4Prepare the yogurt masala mix: combine yogurt, chili powder, coriander powder, turmeric, and butter, then set aside.
  5. 5Prepare the yogurt masala mix: combine yogurt, chili powder, coriander powder, turmeric, and butter, then set aside.
  6. 6Prepare the yogurt masala mix: combine yogurt, chili powder, coriander powder, turmeric, and butter, then set aside.
  7. 7In a pan, add ghee, bay leaves, cloves, and cardamom pods on medium high heat.
  8. 8In a pan, add ghee, bay leaves, cloves, and cardamom pods on medium high heat.
  9. 9In a pan, add ghee, bay leaves, cloves, and cardamom pods on medium high heat.
  10. 10After 30 seconds, add ginger, garlic, and green chilies, and cook for a minute.
  11. 11After 30 seconds, add ginger, garlic, and green chilies, and cook for a minute.
  12. 12After 30 seconds, add ginger, garlic, and green chilies, and cook for a minute.
  13. 13Add the onions and cook until translucent.
  14. 14Add the onions and cook until translucent.
  15. 15Add the onions and cook until translucent.
  16. 16Add the yogurt mix and cook for a few minutes.
  17. 17Add the yogurt mix and cook for a few minutes.
  18. 18Add the yogurt mix and cook for a few minutes.
  19. 19Add dried red chilies and cashews, and incorporate.
  20. 20Add dried red chilies and cashews, and incorporate.
  21. 21Add dried red chilies and cashews, and incorporate.
  22. 22Add the tomatoes, salt to taste, and chili powder, then stir to combine.
  23. 23Add the tomatoes, salt to taste, and chili powder, then stir to combine.
  24. 24Add the tomatoes, salt to taste, and chili powder, then stir to combine.
  25. 25Add just enough water to cover the tomatoes, then cover the pan and let it cook till the tomatoes turn mushy.
  26. 26Add just enough water to cover the tomatoes, then cover the pan and let it cook till the tomatoes turn mushy.
  27. 27Add just enough water to cover the tomatoes, then cover the pan and let it cook till the tomatoes turn mushy.
  28. 28Cut the paneer into cubes.
  29. 29Cut the paneer into cubes.
  30. 30Cut the paneer into cubes.
  31. 31Soak the paneer in warm salted water to soften them up.
  32. 32Soak the paneer in warm salted water to soften them up.
  33. 33Soak the paneer in warm salted water to soften them up.
  34. 34Remove the whole spices and blend the tomato mixture until smooth.
  35. 35Remove the whole spices and blend the tomato mixture until smooth.
  36. 36Remove the whole spices and blend the tomato mixture until smooth.
  37. 37Make a final tadka (optional): melt butter in a pan, add finely chopped onions and chili powder, and cook until translucent.
  38. 38Make a final tadka (optional): melt butter in a pan, add finely chopped onions and chili powder, and cook until translucent.
  39. 39Make a final tadka (optional): melt butter in a pan, add finely chopped onions and chili powder, and cook until translucent.
  40. 40Add the blended gravy into the tadka, and mix it up.
  41. 41Add the blended gravy into the tadka, and mix it up.
  42. 42Add the blended gravy into the tadka, and mix it up.
  43. 43Taste it, adjust the amount of salt and sugar to balance the flavors.
  44. 44Taste it, adjust the amount of salt and sugar to balance the flavors.
  45. 45Taste it, adjust the amount of salt and sugar to balance the flavors.
  46. 46Add more butter and crushed kasuri methi.
  47. 47Add more butter and crushed kasuri methi.
  48. 48Add more butter and crushed kasuri methi.
  49. 49Add the paneer and serve with a final garnish of heavy cream and coriander.
  50. 50Add the paneer and serve with a final garnish of heavy cream and coriander.
  51. 51Add the paneer and serve with a final garnish of heavy cream and coriander.

Ingredients

  • 6 Roma tomatoes
  • 6 Roma tomatoes
  • 6 Roma tomatoes
  • 1.5 cups sliced onions
  • 1.5 cups sliced onions
  • 1.5 cups sliced onions
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • ginger
  • ginger
  • ginger
  • 3 tbsp yogurt
  • 3 tbsp yogurt
  • 3 tbsp yogurt
  • 1 tsp Kashmiri Chili powder
  • 1 tsp Kashmiri Chili powder
  • 1 tsp Kashmiri Chili powder
  • 1 tsp Coriander powder
  • 1 tsp Coriander powder
  • 1 tsp Coriander powder
  • turmeric
  • turmeric
  • turmeric
  • 3 tbsp Ghee
  • 3 tbsp Ghee
  • 3 tbsp Ghee
  • Bay leaves
  • Bay leaves
  • Bay leaves
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 2 cardamom pods
  • 2 cardamom pods
  • 2 cardamom pods
  • 2 Thai green chilies
  • 2 Thai green chilies
  • 2 Thai green chilies
  • 2 Dried red chilies
  • 2 Dried red chilies
  • 2 Dried red chilies
  • 18 cashews
  • 18 cashews
  • 18 cashews
  • to taste salt
  • to taste salt
  • to taste salt
  • chili powder
  • chili powder
  • chili powder
  • 220 g Paneer
  • 220 g Paneer
  • 220 g Paneer
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • 1 cup finely chopped onions
  • 1 cup finely chopped onions
  • 1 cup finely chopped onions
  • 1.5 tsp chili powder
  • 1.5 tsp chili powder
  • 1.5 tsp chili powder
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp kasuri methi
  • 1 tbsp kasuri methi
  • 1 tbsp kasuri methi
  • Heavy cream
  • Heavy cream
  • Heavy cream
  • Coriander
  • Coriander
  • Coriander

Equipment

KnifeCutting boardBowlPanSpatulaBlender

Tips

  • Soak paneer in warm salted water to soften it up.
  • The final tadka (tempering) with butter, onions, and chili powder is optional but enhances the flavor.
Paneer Butter Masala | Clip Recipe