Servings
Font
Back
Paneer Butter Masala (Paneer Makhani)
0 from 0 votes

Paneer Butter Masala (Paneer Makhani)

Paneer butter masala or makhani is an Indian dish of paneer (cheese) made with a butter sauce (makhan), tomatoes and cashew nuts.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 8 people
Calories: 315 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
For the masala
  • 4 tablespoons butter unsalted
  • 1 tablespoon cumin seeds
  • 2 white onion coarsely grated, medium sized
  • 15 cloves garlic , cut in 4
  • 3 green hot pepper sliced
  • 2 tablespoons ginger freshly grated
  • 30 cashews
  • 6 Roma tomato peeled, seeded, and cut into 8
  • 2 cups water ice
For the paneer butter masala
  • 16 oz. paneer
  • 4 tablespoons butter unsalted
  • 2 teaspoon deggi mirch powder , sweet Kashmiri red pepper
  • 1½ teaspoons garam masala powder
  • 1 cup water boiling
  • ½ cup fresh cream
  • 1 tablespoon kasuri methi , dried fenugreek leaves, powdered
  • salt
For the garnish
  • 3 tablespoons cilantro fresh, chopped leaves
Equipment
  • Dutch oven
  • food processor

Instructions

Masala
    Cup of Yum
  1. Heat the butter in a skillet over medium heat.
  2. Add the cumin seeds and crackle for 10 seconds.
  3. Add the onions, garlic cloves, green peppers and ginger and sauté, stirring, until the onion and garlic become translucent.
  4. Add the cashews and sauté for 1 minute, stirring.
  5. Add the tomatoes and cook until they become soft and form a paste.
  6. Turn off the heat and let stand for 15 minutes.
  7. Transfer the mixture to the bowl of a food processor and add the ice water.
  8. Blend until getting a very smooth mixture. Set aside.
Paneer butter masala
  1. In a Dutch oven, heat the butter over low heat. Add the reserved masala mixture, salt to taste, deggi mirch (Kashmir mild red chili powder), garam masala powder, and boiling water. Mix together.
  2. Cook over medium heat, covered, until sauce thickens and traces of butter show on sides and top of pot. Stir regularly.
  3. Add the cream and mix.
  4. Add the paneer cubes, and the kasuri methi. Cook for another 3 minutes over medium heat.
  5. Garnish with fresh cilantro and, optionally, a little cream and serve with naan bread, chapati and/or rice.

Notes

  • Be careful, overcooking the paneer makes it tough and rubbery. Let simmer for just a few minutes.