One Pot Paneer Butter Masala Recipe

Paneer Butter Masala, also known as Paneer Makhani, is a rich and creamy North Indian curry made with paneer (Indian cottage cheese), butter, and tomato-based gravy. It is a good source of protein. It is very easy to make. This dish is full of flavor. Let's see how it is made:

Ingredients:

• 200-250 g paneer, cut into cubes

• 2 tbsp butter

• 1 tbsp oil

• 2 medium tomatoes, pureed

• 1 medium onion, finely chopped

• 1 tbsp ginger-garlic paste

• 1/2 cup heavy cream or fresh cream

• 1 tbsp cashew paste (blend 8-10 soaked cashews with water)

• 1/2 tsp turmeric powder

• 1 tsp Kashmiri red chili powder (for color)

• 1 tsp coriander powder

• 1/2 tsp garam masala

• 1 tbsp kasuri methi (dried fenugreek leaves)

• Salt to taste

• Fresh cilantro for garnish

Method of making Paneer Butter Masala:

• First of all, we will prepare the paneer by frying it. For this, we will heat 1 tbsp oil in a pan. After that, lightly fry the paneer pieces for 1-2 minutes and keep them aside.

• Now we will prepare the base of the curry.

• For this, heat butter on medium heat in the same pan. Add chopped onions and fry them till they become golden brown.

• Now add ginger-garlic paste and fry them till the raw smell disappears.

• After this, add turmeric, Kashmiri red chili powder, coriander powder and garam masala and mix well. You can add water to it so that the spices do not burn.

• After frying the spices, add tomato puree and cook till the oil starts separating from the mixture (about 8-10 minutes).

• Now add cashew paste and mix well and cook for 2-3 minutes. You can add water as per your requirement and increase or decrease the thickness of the gravy. Now add cream and salt to it. Mix well and let it cook on low flame for 3-4 minutes.

• Add paneer pieces and kasuri methi (crushed between your palms) to it. Cook it for a few minutes and then serve it.

• You can eat it hot with naan, roti or steamed basmati rice.