paneer-butter-masala

Paneer butter masala is a rich creamy buttery gravy recipe. This is a quick and delicious gravy prepared in just less than 30 minutes. This is a low calorie varied version compared to usual high calorie paneer butter masala.

It’s one of the popular paneer dishes prepared and relished by most of the Indians. This gravy is a great pair with naan, roti, chapati, pulkas or any other Indian flat bread.

The usual restaurant style paneer butter masala gravy is prepared using cashew paste but here I have used muskmelon seeds paste to give a nutty and creamy texture. I must confess, there was no compromise with the taste compared to traditional one. If you are a paneer lover then this is a must try side dish recipe.

paneer-butter-masala

So here goes the recipe

Paneer Butter Masala

An Indian style gravy 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 3 people
Author: Pavithra M Adiga

Ingredients

  • Paneer cubes-1 cup
  • Fresh cream-1 cup Amul
  • Onion chopped -1/2 cup
  • Tomato cubes-1/2 cup
  • Ginger pieces-1 tsp
  • Garlic pieces-1tsp
  • Muskmelon seeds soaked in water-1 tbsp
  • Green chillies-2 no
  • Red chilli powder-1 tsp
  • Kashmiri red chili powder - 1 tsp optional
  • Turmeric powder-1 tsp
  • Butter -2 tbsp
  • Oil-1 tbsp
  • Mustard seeds-1/2 tsp
  • Coriander powder-1 tsp
  • Cumin or jeera powder-1 tsp
  • Garam masala powder-1 tsp
  • Salt to taste

Instructions

  • Heat little oil in a kadai, add onion pieces and garlic pieces fry well.
  • Now add tomato pieces, ginger pieces, fry well. Cool.
  • Grind this mixture with soaked muskmelon seeds, green chillies, keep aside.
  • Immerse the Paneer cubes in warm water for 2 mins. Drain and keep aside.
  • Heat a thick kadai, add oil, butter, mustard seeds saute well. Now add onion tomato garlic ginger paste, saute well.
  • Add all the dry powders, salt, mix well. Reduce the flame and add cream with continued stirring and bring it to boil.
  • At the end add paneer cubes, bring it to one boil.
  • Serve hot with any Indian bread.

Notes

Do not overcook the paneer as it tends to break down into pieces. Muskmelon seeds can be replaced with cashew soaked in water or milk for rich flavor of gravy. Soak the muskmelon of atleast for 30 minutes before grinding to get  a smooth paste. Kashmiri red chili powder is optional, I have added to give orangish colour to gravy.

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