Updated on 24-June-2018 with pictures and more content
I actually never liked butter paneer masala, as whenever I ordered that in a restaurant it use to be on the sweeter side. I wanted to make it many times but always gave one or the other excuse. But finally tried it. Have read a couple of recipes and finally did a mixture of all and what my heart said and came with a version which made me fall in love with this and I no longer hate this because it is no longer sweet. Has the perfect spice level I wanted and the perfect balance.
We are starting a new week on Blogging marathon where I am redoing my old post.
Do check out the recipe :
- 6 tablespoons of Butter
- 1 teaspoon Jeera (Cumin seeds)
- 3-4 Long (Cloves)
- 1/2 inch of Cinammon stick (Dalchini)
- 1/2 teaspoon of Haldi (Turmeric)
- 1-2 dried Whole Red chilli
- 1/4 inch Ginger (roughly chopped)
- 1-2 Tejpata (Bay leaf))
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon Garam Masala powder
- 1 teaspoon Kasuri methi (Dried Fenugreek leaves)
- 1 large onion (finely chopped)
- 2-3 tomatoes (Pureed)
- 1/2 cup fresh cream
- Paneer cubes (about 250 gms – quantity I use is made from 1.75-2 Ltrs. Milk)
- Salt as per taste.
- 1-2 cups water.
- In a pan lightly shallow fry the paneer cubes using 2 tablespoon of butter or ghee.
- Heat 2 tablespoons of butter in a pan.
- Once it starts melting add Jeera, long, dalchini, red chilli, ginger. Saute for 1-2 mins.
- Then add onion and saute until translucent.
- Add a little salt and haldi. Cook for a min or two.
- Switch off the gas and let it cool.
- Once cooled, make a paste of it in a grinder.
- In a pan, again add 2 tablespoon of butter. Once it start melting, add tejpatta and the masala paste and cook for 4-5 mins.
- Now add the tomato puree and 1 cup water. (Can add more water as per consistency, I like it a little thick)
- Cook this for 7-8 mins on a medium flame.
- Then add Paneer cubes. Let the mix boil for a minute.
- Lightly crush the kasuri methi in your hand and add it to the mixture and mix. One can even slightly warm the kasuri methi to release the flavour, and then let it cool and then crush in your hand.
- Now add the fresh cream and just take 1 boil.
- Yummy Butter Paneer Masala is ready. Serve it hot with Naan or Roti or Puri’s.
Other Paneer Recipes on my blog:
Broccoli and Paneer Paratha
Home made Paneer (Indian Cottage Cheese)
Kale, Broccoli and paneer Sandwich
Matar Paneer (No Onion No Garlic)
Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing
Paneer (Cottage Cheese) Paratha
Paneer BabyCorn (No Onion no Garlic – Medium Gravy)
Vegetable Paneer Kofta
Vegetable Paneer Kofta Curry
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