Paneer Butter Masala - Gravy

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Paneer Butter Masala or PBM, made of Paneer in cashewnut based gravy, is extremely popular in Indian restaurants,parties, weddings and in dhabas along the highways.

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Ingredients

  • 250 g - paneer cubes
  • 4 - large onions, grated
  • 2 tsp - garam masala, crushed
  • 1 tsp - dhania powder
  • 4 - large tomatoes, chopped
  • 2 tsp - cashew nut paste
  • 2 tsp - poppy seed (posta) paste
  • 2 tsp - kasuri methi
  • 1 tsp - red chilli powder
  • 1 tsp - haldi
  • 1.5 tsp - salt
  • 5 tsp - sugar
  • 3 tsp - ginger garlic paste
  • 2 cubes - cheese, grated
  • 2 tsp - chopped coriander leaves
  • 100 g - butter
  • 50 g - ghee
  • 2 cups - milk
  • 2 tsp - raisins
  • 2 tsp - fried cashew nuts

How to Make Paneer Butter Masala - Gravy

  • Heat ghee in a frying pan.
  • Add the grated onions to it and cook on medium heat for 3 mins.
  • Add the crushed garam masala, butter and cook till the smell of raw onion is gone.
  • Make sure that the colour of onion doesn't change. It should be white.
  • Then add ginger garlic paste, dhania and again fry on low heat for 2 mins.
  • Then add the dhania powder, haldi powder, salt and red chilli powder.
  • Then add the chopped tomatoes and cook till the tomato is reduced to a pulp like consistency.
  • Then add posta and cashewnut paste.
  • Add paneer, kasuri methi, sugar and let it simmer on low heat for 5 mins.
  • Add the raisins, then increase the heat and let it simmer for 4 mins stirring in between.
  • Then remove from flame and immediately add the boiling milk.
  • You may increase or decrease the quantity of sugar and salt according to your taste.
  • Then add half the grated cheese and 1 tsp cashewnuts keeping the rest aside for garnishing.
  • Garnish with chopped coriander leaves and fried cashewnuts.

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