How to Cook North Indian Home Style Paneer Butter Masala

Paneer Butter Masala, also known as Paneer Makhani, is a creamy and flavorful North Indian dish that’s loved by many. Here’s a home-style recipe for preparing it:

Ingredients:

For the Paneer Marinade:

• 250 grams paneer (Indian cottage cheese), cut into cubes
• 1/4 cup yogurt
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Gravy:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped or pureed
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped (optional)
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon dried fenugreek leaves (kasuri methi), crushed
• 1/2 cup fresh cream
• Salt to taste
• Chopped coriander leaves for garnish

Instructions:

1. Marinate the paneer cubes: In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Add the paneer cubes to this marinade and coat them well. Let it marinate for at least 30 minutes.
2. Heat oil and butter in a pan or kadhai over medium heat.
3. Once the butter melts, add finely chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and chopped green chili (if using), and sauté for another couple of minutes until the raw smell disappears.
5. Add chopped tomatoes or tomato puree to the pan. Cook until the tomatoes are soft and the oil starts separating from the mixture.
6. Now, add red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for a minute.
7. Add the marinated paneer cubes to the masala mixture. Gently stir to coat the paneer with the spices. Let it cook for a few minutes.
8. Add fresh cream to the mixture and mix well. Adjust the consistency of the gravy by adding water if necessary.
9. Sprinkle crushed dried fenugreek leaves (kasuri methi) and garam masala over the gravy. Mix well.
10. Let the gravy simmer for 5-10 minutes on low heat, allowing the flavors to blend well together.
11. Once the gravy reaches your desired consistency and the paneer is soft and well-coated with the sauce, turn off the heat.
12. Garnish with freshly chopped coriander leaves.

Your delightful Paneer Butter Masala is ready to be served! Enjoy it hot with naan, roti, or rice.