Friday, September 7, 2012

Paneer butter masala recipe - How to make paneer butter masala

My kids love this gravy as they like panner. It is one of the delicious punjabi's dish !!! Panner butter masala is good combination for chappathi, roti or parathas. It can go very well with Jeera rice too. I usually make this gravy instead of making kurma for chappathis. Let us see how to make this wonderful dish:


  1. Paneer - 10 to 15 cubes
  2. Onion - 1 medium(chopped)
  3. Tomato - 3 medium (chopped)
  4. Ginger garlic paste - 1 tsp
  5. Red chilli powder - 1 tsp
  6. Dry methi leaves(optional)  - 1 tsp
  7. Coriander powder - 1 tsp
  8. Garam masala - 1/4 tsp
  9. Turmeric powder(cumin seeds) - 1/4 tsp
  10. Sugar - 1/2 tsp
  11. Milk  - 12 oz
  1. Butter(melted) -  3 tsp
  2. Bay leaves - 2
  3. Jeera - 1 tsp
  4. Salt to taste
  5. Coriander leaves - some

Method of preparation: 

1. Fry the paneer in oil or ghee  and keep it aside. Do not fry the paneer deep, fry it in a medium flame.
2. Melt the butter in a medium sized kadai and add the jeera. Allow the jeera to crackle and then add bay leaves. Fry for a minute and then add onion.
3. Fry onion until it becomes soft, then add ginger garlic paste. Fry for 2 min and then add turmeric powder, coriander powder. Fry it nicely, add tomatoes.
4. Allow the tomatoes to get soft and then add chilli powder and methi leaves. Mix it well, cook for 2 mins.
5. Now reduce the flame and add milk or cream slowly, stir continuously while adding. Allow the milk to boil. Now add the salt and 1/2 spoons of sugar, mix it well.
6. Finally add the fried paneer and coriander leaves into the gravy and mix it well. Don't mix it too much because the paneer might break. After adding the paneer, allow the gravy to boil and switch off the stove.

That's it the super yummy paneer butter masala is ready!!!!

Tips: If you like cream, you can add cream instead of milk.

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