Paneer Butter Masala
An easy to prepare restaurant style paneer dish cooked in rich tomato gravy. You can serve the dish with naan or paratha.
Ingredients
| Paneer | 200 Gram , cubed (Indian cottage cheese) | |
| Clarified butter | 2 Teaspoon (ghee) | |
| For spice mixture | ||
| Red chili powder | 1/2 Teaspoon | |
| Coriander powder | 1/2 Teaspoon | |
| Garam masala powder | 1/2 Teaspoon | |
| Dry fenugreek leaves | 1/2 Teaspoon (Kasoori methi) | |
| Tomato sauce | 2 1/2 Teaspoon | |
| Full fat milk | 1/2 Cup (8 tbs) | |
| For sauce | ||
| Butter | 2 Tablespoon | |
| Ginger garlic paste | 1 Teaspoon | |
| Onion | 1 Large , chopped | |
| Pureed tomato | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| For garnishing | ||
| Coriander sprig | 1 (as needed) |
Directions
GETTING READY
1. In a bowl, mix red chili powder, coriander powder, garam masala powder, and dry fenugreek leaves.
2. Add tomato sauce, and full fat milk to the bowl. Mix well.
MAKING
3. In a pan, saute the paneer (Indian Cottage cheese) in ghee until lightly browned. Remove from heat and set aside.
4. In a separate pan, heat butter and add ginger garlic paste. Stir till the rawness comes out of the paste.
5. Add chopped onion and saute for 4-5 minutes or until browned.
6. Stir in pureed tomato and saute until the sauce becomes thick.
7. Pour the spice mixture and add salt to taste.
8. Add the paneer (Indian cottage cheese) which we had fried before. Mix well. Cover with a lid and let it cook for 3-4 minutes.
SERVING
9. Garnish with a sprig of coriander and serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 397Calories from Fat 199
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 724 mg30.17%
Total Carbohydrates 34 g11.3%
Dietary Fiber 5 g20%
Sugars 19 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
