How To Make Authentic Paneer Butter Masala
This Indian paneer butter masala is a rich and creamy curry that is made with a tasteful medley of vegetables, nuts, herbs, and spices!
In a flat bottom pan, heat 1 tablespoon of butter along with a teaspoon of oil. Add shah jeera to this and let it crackle. Now add chopped onions and sauté until translucent.
Then, add garlic cloves, ginger, green chilies and cashews to the onions and let sauté for a couple of more minutes.
At this time, add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes. Turn the gas off and let the mixture cool.
In a blender add the mixture and blend it well to make a puree/paste.
In the same pan as used before, add the remaining 3 tablespoons of of butter and heat. Once heated, add cinnamon stick and bay leaves to the pan.
Now add the pureed mixture from the blender and roast the mixture for a few minutes. Add all the spices and mix it well.
Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi, and heavy cream or sour cream.
Mix and let simmer for a couple of minutes. Set the gravy aside.
In a bowl of water, add the paneer cubes and soak for 5 mins.
Drain the water and dunk the softened paneer into the creamy gravy. Once the paneer is added to the gravy, stir for 2 to 3 minutes until well-combined.
Turn off the heat, cover the pan and let the gravy sit for 5 to 6 minutes.
Garnish with chopped cilantro, then serve with favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon. Enjoy!
- Calories: 433.87kcal
- Fat: 32.15g
- Saturated Fat: 16.86g
- Trans Fat: 0.47g
- Monounsaturated Fat: 8.92g
- Polyunsaturated Fat: 2.51g
- Carbohydrates: 22.98g
- Fiber: 3.84g
- Sugar: 10.68g
- Protein: 17.41g
- Cholesterol: 90.57mg
- Sodium: 681.15mg
- Calcium: 178.02mg
- Potassium: 611.15mg
- Iron: 3.21mg
- Vitamin A: 311.57µg
- Vitamin C: 64.50mg
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