Butter paneer is a popular dish in Indian Cuisine. Paneer cooked in a creamy sauce with spices is simply delicious and in our house it’s everyone’s favorite. This recipe tastes the same as the restaurant’s butter paneer except no cream or additives added in this dish which you can enjoy at home without any guilt.
I use one tablespoon of chicken masala which gives a wonderful flavor to this dish. If you don’t want to use chicken masala you can use 1 teaspoon of garam masala. Since we are adding cashews, there is no need for heavy cream but if you would like to add you can add 2 tablespoons of cream. Kashmir chilies add color to the dish and don’t require any food color.
Butter Paneer can be served with Roti or Parathas or Parottas.
Ingredients:
Masala Paste:
- Oil- 1 Teaspoon
- Onion – 1 medium
- Tomato- 1 medium
- Kashmiri red chilies – 4
- Turmeric Powder – 1/4 Teaspoon
- Red Chilli Powder – 1 Teaspoon
- Coriander Powder- 1 Teaspoon
- Cumin Powder (optional) – 1/4 Teaspoon
- Garam masala – 1 Teaspoon
- Cashews – 15
Gravy:
- Butter – 1 Tablespoon
- Panner- 2 pounds
- Water – 3/4 cup
- Coriander leaves – 1/4 cup
- Dried fenugreek leaves – 1 TableSpoon
Steps:
- Heat pan, add one tablespoon of oil
- Add onion and sauté well. Once the onion is sautéd, add tomatoes and cook well
- Add cashews, Kashmir chili and mix well
- Now add all spices turmeric, red chili, coriander and cumin powder
- Mix the spices very well and cook in low medium
- Let the mixture cool down and grind to paste consistency
- In the same pan, add butter
- Once butter melts, add mixture along with water (depending upon the consistency you prefer add more water)
- Add paneer, garam masala, coriander leaves and let the mixture to cook for 10 mins in medium heat
- Once it reaches the desired consistency you like, add dried fenugreek leaves and mix well
Now enjoy your butter panner with Roti, naan or parotta!!
Tip to save time: If you want to save time and grind the masala immediately add ice cubes and grind immediately.
GulitFreeRecipe 