Punjabi Paneer Butter Masala Recipe

Celina
Celina November 15, 2020
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How To Make Punjabi Paneer Butter Masala

Immerse yourself with this wonderful North Indian cuisine. Make this Punjabi masala at home and be in awe of the minty and spicy flavors in one paneer.

Preparation:
Cooking: 8 minutes
Total: 8 minutes
Serves:

Ingredients

  • 3ozpaneercubed
  • 2pcssweet onions
  • 3pctomatoes
  • 2tspgingerchopped
  • 2tspgarlicminced
  • 2tspgreen chili paste
  • 2tbspbutter
  • salt
  • 1tbspoil
  • 1/2tspturmeric
  • 1/2tspred chili powder
  • 1/2tspblack pepper
  • 1/2tspcumin powder
  • 1/2tspgaram masala
  • 1tspdalchini
  • 1pcbayleaf
  • 1tspcoriander powder

Instructions

  1. Heat 1 tbsp butter in a skillet and pan-fry the paneer cubes. Once lightly browned, set aside and sprinkle salt to taste.

  2. Then, heat a pan and add oil. In this, add bay leaf, dalchini, and onion paste and cook for one minute.

  3. Add the ginger, garlic, and green chili paste and cook for one minute on medium heat.

  4. Add turmeric powder, coriander powder, garam masala, red chili powder, black pepper, and cumin powder and mix well.

  5. Once the spices have dissolved, add the tomato paste and salt to taste.

  6. Cook the mixture for 3 minutes on high heat to create a thick paste. To this, add 2 cups of water and boil until you get a thick gravy that is still dippable.

  7. Once the gravy is cohesive, add the fried paneer pieces and stir on medium heat for 5 minutes, along with butter.

  8. Serve alongside naan, rice, or roti.

  9. Enjoy!

Nutrition

  • Calories: 122.17kcal
  • Fat: 7.17g
  • Saturated Fat: 2.89g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 2.69g
  • Polyunsaturated Fat: 0.91g
  • Carbohydrates: 12.84g
  • Fiber: 2.38g
  • Sugar: 7.64g
  • Protein: 3.30g
  • Cholesterol: 12.59mg
  • Sodium: 460.82mg
  • Calcium: 54.69mg
  • Potassium: 332.36mg
  • Iron: 0.91mg
  • Vitamin A: 67.46µg
  • Vitamin C: 14.71mg
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