PANEER BUTTER MASALA

Paneer butter masala is found on menu of every Indian restaurant. This proves its fan following and popularity. It has a lightly flavoured, smooth gravy.

Paneer butter masala is a all time hit and safe dish to have anywhere in the country. Though the preparations may vary the chef will definitely put his best skills forward to maintain the dish's status.

In the bargain to do so, sometimes a lot of different spices are added to make it flavourful.

Here I share with you this popular recipe which takes less time to make and requires very few ingredients.

Recipe for Paneer butter masala

Ingredients for Paneer Butter masala

• 200 gms paneer
• ¾ cup or 3 medium sized tomatoes (pureed)
• ½ tsp Kashmiri red chilli powder
• ½ tbsp ginger garlic paste
• 1 tbsp melon seeds
• 2 bay leaves
• 2 cardamoms
• 2 tbsp butter
• 2 tbsp oil

How to make

Cut the paneer into flat cubes or cubes with thickness of 1 cm.

Soak melon seeds in warm water for 20 minutes. Grind it with little water into a smooth paste.

Heat oil and butter in kadhai or skillet. Keep the heat from medium to low.

Put cardamom and bay leaves.

Put ginger garlic paste and saute for one minute.

Add the tomato puree. Cook for 2 minutes.

Add red chilli powder. Saute till the oil separates.

Now add in the melon seeds paste. Mix well. Cook on low heat for 3 to 5 minutes.

Pour half a cup of water. Season with salt. Simmer for 2 minutes.

Drop in the paneer pieces. 

Add the kasuri methi. Simmer for 5 minutes.

Serve with tandoori roti or naan.