Paneer butter masala, how to prepare paneer butter masala

Paneer butter masala || butter paneer masala ||  paneer makhani is one of  the favorite paneer recipe for all paneer lovers 😍. My first order when I visit any restaurant or dhaba is paneer butter masala with butter naan or with veg biryani 😃.  This paneer butter masala goes well with naan or with any rice items. Butter and cashew nut paste, fresh cream adds rich and good taste to the gravy. If you do not have fresh cream use mazhai (megada in telugu, malai in Hindi). Lets start recipe..

                 Paneer butter masala


Preparation Time : 15 minutes
Cook Time : 30  minute
Serves : 3
Recipe Category: gravy / side dish
Recipe Cuisine: Indian
Author: Aruna


Ingredients

For grinding (masala paste)

Butter - 1 tsp
Onions - 1 cup (roughly chopped)
Tomatoes - 3 ( roughly chopped)
Green chilli - 1 (optional)
Ginger - 1 tsp
Garlic  - 4 cloves 
Elachi - 2
Cloves - 2
Cinnamon stick - 3 to 4 pieces

For cashew nut paste

Cashew nuts - 10 
Water

Other ingredients

Butter - 3 tsp
Paneer - 200 grams
Red chilli powder -1 tsp
Coriander powder - 1 tsp
Kasuri methi - 1 tsp
Fresh cream - 1/4 cup
Gram masala - 1 tsp
Salt as per taste

Preparation

* Soak cashew nuts in hot water for 30 min and grind it into fine paste.

* Take a pan add 1 tsp butter, add green chilli, ginger, garlic, elachi, cloves,cinnamon stick fry it for a second.

* Add rougly chopped onions saute it for a second (picture missing). Now add tomatoes and saute till it becomes mushy. Take everything in plate and let it cool.

*  Grind the above  cooled ingredients into fine paste. And filter the paste using stainer, this gives smooth texture to the gravy.

* Add 1 tsp butter on non stick pan, fry it till paneer slightly turns golden brown. This step is optional, you can also skip this step.

Method

1) Add 2 tsp butter into pan, add red chilli powder, coriander powder fry it for a second.

2) Now add filtered onion tomato puree, mix it well and close the lid and cook for 5 minutes.

3) Now add salt, cashew nut paste, mix it and cook it for 5 minutes on low flame.

4)  Add fresh cream to the above and mix well.

5)  Now add paneer pieces and coat the gravy smoothly without breaking paneer pieces. Close the lid and cook it for 10 min on low flame.

6) At last add garam masala, kasuri methi and mix it well.

Take gravy into bowl and garnish with fresh cream. Yummy and rich paneer butter masala is ready to serve 😋😋. You can have it with naans and any special rice items. I had this lipsmacking curry with jeera rice😋. 

Note

◆ Instead of adding elachi, Cinnamon stick and clove while grinding, you can also add it in step 1 before adding red chilli and coriander powder.

◆ As we are adding fresh cream and cashew nut paste the gravy will be sweet so i added 1 green chilli, its optional you can skip it.

Tips

●  Flitering the masala paste is optional. But i prefer to get smooth texture.

● Adding cashew nut paste gives rich taste to the gravy.

Taking this lipsmacking recipe to Foodies_RedoingOldPost Facebook group. Recently I joined in this group, this group is maintained by my fellow blogger who blogs at Cookwithrenu. In this fb group we can share  our old recipe post with updated content or pics. It is very interesting, by growing in blog I personally feel many of recipes pics nd content need to be updated. So joined in this group, thanks Renu for coming up with such a great idea. 

Also ckeck other paneer curries, gravies and pulao/biryani recipes by clicking the link below the pic.. 

               Paneer Lababdar

              Malai Matar paneer

     Hyderabadi Mirchi ka salan

               Punjabi Dum aloo

                              Kaju curry

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum

Hope you like this lipsmacking, delicious, silky, creamy and tasty paneer butter masala recipe. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Malai Matar Paneer || No Onion No Garlic Malai Matar Paneer

Today's recipe Malai matar paneer is very delicious, lipsmacking and it's very special dish for me. Malai means Pala  meegada in telugu, Matar paneer is the first paneer recipe i prepared when I was in Khurda(Odisha). And I learnt this recipe from my family friend Devi Vadina 😍. She  is wonderful cook, I learnt many traditional and special recipes from her 😍🤗. Coming to recipe this is my first No Onion No Garlic recipe. Many of us do fasting where we do not add onion and garlic on that particular day, so thought to post something which is helpful on fasting days. Personally I love to have food with no onion garlic from childhood. 

   

    Malai is nothing but fresh cream, we can use stored bought malai or malai that is collected at home from milk.  If you d't know how to collect milk no problem I will explain how i do. I boil milk at night, once it cool down I  keep it in refrigerator, morning I collect the malai from milk and store it in container and use it whenever I want by just beating it with spoon or beater.  We can also prepare Butter from that.After adding malai/ meegada/fresh cream recipe color and taste  changes totally. I had it with  Carrot Rice for lunch and with roti for dinner😋. It's mouth melting, smooth and delicious in taste 😋😋. 

Let's start recipe.. 

               Malai Matar Paneer

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 1 bowl
Category : Paneer Recipes
Recipe Cuisine: Indian
Main ingredients : Paneer, Matar
Author : ArunaSarasChandra

Ingredients 

Paneer - 150gms

Matar - 3/4 cup

Mlai/meegada/fresh cream - 1 cup

Butter - 1 tsp

Oil - 3 tsp

Cumin seeds - 1 tsp

Red chilli powder - 11/2 tsp

Turmeric powder - 1/4 tsp

Kasuri Methi - 1 tsp

Garam masal - 1/2 tsp

Coriander leaves - 2 tsp (chopped)

Salt as per taste

For grinding

Tomatoes - 2 

Green chilli - 1

Cashew nuts - 7

Ginger - 1  inch

Instructions 

1) Cut paneer into cubes. (in your desired size). 

2) Take a non-stick pan add 1 tsp of oil and fry paneer both sides  till it changes color. Do not burn it. 

3) I am using fresh matar, so I am boiling it in water by adding a pinch of salt till it become smooth. If your using frozen then just shallow fry it by adding a pinch of salt and take it into bowl. 

4) Take a mixer jar add chopped tomatoes, ginger, green chilli and cashew nuts. 

5) Grind the above to smooth paste without adding any water. 

6) Add 1 tsp of Butter and  3 tsp oil then add cumin seeds/jeera fry it for a second then add turmeric, red chilli powder and mix everything well. Maintain low flames otherwise it powders will burn fastly. 

7) Now add prepared tomato puree to the above and mix everything well. 

8) Fry the above in medium to low flames. 

9) Add kasuri Methi to the above and mix till oil oozes out as shown below. 

10) Now add Malai/ fresh cream to the above. 

11) Mix everything well so that tomato puree masala and malai mix well. See how color changes after adding malai 😍. 

12) Cook the above for 2 to 3 minutes and then add fried paneer and boiled matar/baatani to the above mix well. 

13) Add 1 glass of water(adjust accordingly).  And cook it on low flames for 3 to 5 minutes. 

14) Now add garam masala powder to the above. 

15) Mix the above well, if you feel gravy is very thick then add 1/2 glass of water. 

16) Close the lid and cook 3 to 5 minutes on medium to low flames. Now oil will oozes out as shown below, that's perfect 👌. 

Malai matar panner is ready to serve, garnish it with malai and coriander leaves. 

As I told I had it with Carrot Rice, you can also have it with any flavoured rice like Peas Pulao, or any parathas like Lachha paratha and enjoy with your loved once. 

Note

* You can also add garlic and onions if your interested. 

* Adding kasuri Methi gives good flavour and taste. If you do not have kasuri Methi just skip it. 

Tips

** Add fresh malai to make the curry tasty. 

** Main Point to remember is to boil matar/baatani. If it half boiled and we add in gravy, then it will take time to cook and recipe will spoil. 

** Use non - stick pan/Kadai to fry paneer, otherwise paneer will stick to bottom of Kadai. 

** Adjust water, spices as per your requirement. 

Also ckeck other paneer curries, gravies and pulao/biryani recipes by clicking the link below the pic.. 

                         Carrot Rice

                             Peas Pulao

     Hyderabadi Mirchi ka salan

               Punjabi Dum aloo
  

 Potato Spring Onion Fry

                              Kaju curry

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum

Hope you like this lipsmacking, delicious and tasty malai matar paneer recipe. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄