Paneer Butter Masala makes a simple roti sabzi dish into a tasty treat. I love paneer, for me its the best form of cheese but cooking with paneer is a bit hard than the traditional processed cheese which you can throw in the microwave on top of some chips and make a tasty snack.

Paneer needs to be handled carefully as if kept outside the refrigerator for long it will ooze out the moisture. Fresh paneer is always better because you can add to a gravy directly without frying it first, although fried paneer has a distinct flavor to it.




This is the easiest version of paneer butter masala, hardly takes 15 minutes to make and tastes just as good.

 




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Quick Paneer Butter Masala
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Dinner
Cuisine: Indian
Author: TryCurry
Ingredients
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala
  • 1/4 tsp kasuri methi leaves (dry)
  • 1 tsp coriander powder
  • 2 tbsp tomato puree
  • 1 tsp tomato sauce
  • 1 tsp ginger garlic paste
  • 2 cups milk
  • 2 tbsp butter
  • 1 onion chopped
  • 250 gms paneer
  • salt to taste
Instructions
  1. In a bowl add the chili powder, garam masala, kasuri methi, coriander powder, tomato puree, tomato sauce, 1 cup milk and mix them all together.
  2. In a medium pan add the butter and fry the chopped onion till it turns golden brown, add the ginger garlic paste and cook for 30 seconds.
  3. Now add the previously made mixture and simmer it for 5 minutes.
  4. Add the required salt and start adding the second cup of milk in parts as a replacement to fresh cream.
  5. Make sure you mix the milk as soon as you add it, after adding all the milk, add the paneer and coat it well with the gravy.
  6. Now close the lid and simmer for another 2-3 minutes, your paneer butter masala is ready.
  7. Best enjoyed with roti.




Step By Step Photo Instructions

  • In a bowl add the chili powder, garam masala, kasuri methi, coriander powder, tomato puree, tomato sauce, 1 cup milk and mix them all together.

 

  • In a medium pan add the butter and fry the chopped onion till it turns golden brown, add the ginger garlic paste and cook for 30 seconds.

 

  • Now add the previously made mixture and simmer it for 5 minutes.

 

  • Add the required salt and start adding the second cup of milk in parts as a replacement to fresh cream.

 

  • Make sure you mix the milk as soon as you add it, after adding all the milk, add the paneer and coat it well with the gravy.

 

  • Now close the lid and simmer for another 2-3 minutes, your paneer butter masala is ready.

 

  • Best enjoyed with roti.

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