Paneer Makhani || Butter Paneer Masala || Salma (Kolkata)

Recipe for Paneer Makhani (Butter Paneer Masala)

Time: Preparation 15-20 minutes, cooking 30 minutes

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Ingredients

• Paneer (cottage cheese) - 300 gm
• Butter - 60 gm
• Refined oil - 100 ml
• Onion (medium size) - 3 pc
• Tomatoes (medium size) - 3 pc
• Green chilli (chopped) - 4 pc
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Cashew nuts - 40gm
• Fresh cream - 4 tablespoon
• Tomato ketchup - 1 tablespoon
• Kashmiri chili powder - 1 teaspoon
• Garam masala powder - 1 teaspoon
• Fennugreek leaves (Kasoori methi) - 1 teaspoon
• Cardamom - 2
• Cinnamon - 1/2 inch
• Black pepper - 4 pc
• Cloves - 4 pc
• Coriander leaves - 2 tablespoon
• Bay leaf - 1 pc
• Salt to taste

Method

Cooking

- Heat pan in medium flame

- Add 20g butter and heat it.

- When butter dissolves, add the paneer (cottage cheese).

- Fry the paneer very lightly.

- Add little salt & little kashmiri chili powder while frying.

- Stop frying as soon as the paneer gets little brown color.

[Do not over fry paneer, else it be hard. Frying is optional, but I feel paneer tastes much better when lightly fried]

- In same pan, add 100 ml refined oil, 20g butter and heat it.

- Once heated, add bay leaf, cinnamon, cardamom, cloves & black pepper to the oil.

- When aroma starts coming out, add chopped onion to the heated oil & saute for 2 minutes.

- Add chopped tomatoes, garlic paste, ginger paste, cashew nuts, chopped green chili, kashmiri chili powder and salt (as per taste).

- Mix them well & saute for 2-3 minutes.

- Add 1/2 cup water, add 2 tbsp corander leaves.

- Cover the pan and cook for 5 minutes on medium flame.

- Onion & tomatoes will become soft. Take them out and cool them in a plate.

- Grind the cooled onion/tomato mixture to fine paste in a mixer-grinder.

- Heat a pan on medium flame.

- Add the gravy paste.

- Add the fried panerr & mix them well.

- Saute for 2 minutes on medium flame.

- Add garam masala powder, kasoori methi (fennugreek leaves) powder.

[Roast kasoori methi for a minute and break it with finger before. This will produce very nice aroma]

- Add 1 tbsp tomato ketchup, mix them very well.

- Saute for another 2 minutes on medium flame.

- Add fresh cream, another 20g butter and 1 cup water.

- Cover the pan and cook for 5-7 minutes on medium flame.

- Check after 5/7 minutes, your Paneer Makhani is ready.


Garnish

- Garnish with coriander leaves.

You can get the ingredients from online store from the following links

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