paneer butter masala | 5-Star Hotel Jaisa Paneer Butter Masala Sirf 20 Minute Mein

Paneer Butter Masala is a rich and creamy Indian curry made with soft paneer (Indian cottage cheese) cubes cooked in a luscious, spiced tomato-based gravy. It is one of the most popular North Indian dishes, loved for its mild yet flavorful taste.

Key Features:
1. Base Gravy: The curry is prepared using fresh tomatoes, butter, cream, and a blend of Indian spices like cumin, coriander, turmeric, and garam masala.
2. Paneer: Cubes of paneer are gently simmered in the gravy, soaking in the flavors.
3. Butter: True to its name, butter adds a rich, indulgent taste and smooth texture.
4. Aromatic Flavors: The dish is flavored with ginger, garlic, and sometimes kasuri methi (dried fenugreek leaves) for an authentic touch.
5. Creamy Texture: Heavy cream is added at the end to make the dish silky and luxurious.

Serving Suggestions:

Paneer Butter Masala is best enjoyed with naan, roti, or jeera rice, making it perfect for special occasions or weekend meals. Its balance of mild sweetness and tanginess makes it a crowd-pleaser for all ages.

Prep time: 10 mins
Cook time: 45 mins
Number of Servings: 4-5 persons

Ingredients:

Paneer - 300 Gms (Buy: [ Ссылка ])
Oil - 1 Tbsp (Buy: [ Ссылка ])
Onion - 2 Nos (Chopped)
Red Chilies - 10 Nos. (Buy: [ Ссылка ]) {If you are first timer, use just 3-4 red chillies and depending on your spice tolerance, you can increase the number the next time you try this recipe}
Tomato - 3 Nos Chopped
Salt - 1 Tsp (Buy: [ Ссылка ])
Cashew Nuts - 1/4 Cup (Buy: [ Ссылка ])
Ghee - 3 Tsp (Buy: [ Ссылка ])
Kashmiri Chili Powder - 2 Tsp (Buy: [ Ссылка ])
Garam Masala - 1 Tsp (Buy: [ Ссылка ])
Kasuri Methi (Buy: [ Ссылка ])
Coriander Leaves
Unsweetened Khoya - 50 Gms (Buy: [ Ссылка ])
Milk - 3 Tbsp (Buy: [ Ссылка ])
Fresh Cream - 2 Tbsp (Buy: [ Ссылка ])
Sugar - 1 Tsp (Buy: [ Ссылка ])
Water - 1/4 Cup
Salt - 1 Tsp (Buy: [ Ссылка ])

Method:
1. Heat some oil in a kadai, add onions, red chilies, tomatoes, and cashews and saute till they are completely cooked. {Those who cannot tolerate much heat can use just 3-4 red chillies instead of 10 nos. for the first time}
2. Add salt and cook till tomatoes are mushy. Turn off the stove.
3. Cool the ingredients and grind them to a smooth paste.
4. Heat a kadai with ghee, add red chili powder.
5. Pour in the ground paste and add a little water which was added to the mixer jar to remove the paste stuck to it.
6. Now add garam masala, kasuri methi and chopped coriander leaves.
7. Close the kadai and let it simmer for about 10 minutes on low flame.
8. To a mixer jar, add khoya and milk. Grind them into a fine paste to give the curry a creamier texture.
9. Add fresh cream, ground khoya mixture and sugar to the gravy and give it a quick mix.
10. Add water, season the gravy with salt and mix it well.
11. Now add paneer cubes to the gravy, close the kadai and cook for 10 minutes on low-flame.
12. Turn off the stove and serve it hot with a dollop of butter.
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