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Paneer Butter Masala
Sapana Behl
A creamy and tasty paneer curry cooked with butter and tomato onion gravy.
5
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dinner, Lunch, Main Course
Cuisine
Indian
Servings
4
People
Ingredients
1x
2x
3x
250
g
cottage cheese /paneer
cut in cubes
For paste-1
1/2
cup
cashew nuts
1
cup
milk
For paste-2
2
onion
6
garlic cloves
1
" ginger piece
1/4
cup
water
For paste -3
6
tomatoes
medium sized
5-7
green chillies
1
cup
milk cream+ 2 teaspoon
1/4
cup
vegetable oil
1/2
cup
butter
2
whole dried red chillies
1
teaspoon
dried fenugreek leaves/kasuri methi
3
teaspoon
deggi mirch powder
Spices:
2
teaspoon
coriander powder
1
teaspoon
turmeric powder
2
teaspoon
garam masala
salt to taste
4
cup
water
2
teaspoon
green chilly slits
Instructions
Prepare all the three paste separately in the blender and set aside.
Heat butter and vegetable oil in a wok. Add whole red chillies.
Now add paste -2 and cook till it becomes brown in colour. It will take 10-12 minutes.
To this add milk cream and paste -1. Stir it and then add deggi mirch powder. Add paste-3 and stir it.
Add dried fenugreek leaves and all spices( except garam masala ) and salt, cook till oil comes out from edges.( 7-8 minutes)
Now add 4 cups of water and let it boil on low heat till it starts thickening.
Add cubes of cottage cheese and cook for 5 minutes more.
Remove from heat, add garam masala, green chilly slits and 2 teaspoon milk cream.
Notes
Don't overcook the curry after adding cheese or else it will not taste yummy. Add chillies as per your tastes.
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!