Paneer Butter Masala | Paneer Nu Shaak | Gujarati Rasoi

Paneer Butter Masala is a popular restaurant dish for any paneer lover. Gujarati Rasoi simplifies this dish so that anyone can make it at home. This recipe is rich with the taste of butter, ghee (clarified butter), tomatoes, cashew nuts (kaju) and with popular Indian spices like Tej Patta (Bay Leaf), Cardamom (Elaichi), Cinnamon (Dalchini) and more spicy treats. Do try out and let us know how it tastes? Recipe: Ingredients- For Onion-Tomato-Cashew Masala:
  • 3 Onions (Kanda)
  • 3 Tomatoes (Tamatar)
  • 2 Teaspoons of Coriander Seed –Cumin Seed Powder (Dhana Jeera Powder)
  • 1 Teaspoon of Garam Masala
  • 2 Teaspoons of Red Chilli Powder (Lal Mirch Powder)
  • 10-12 Cashew Nuts (Kaju)
  • Salt
  • Oil
For Gravy:
  • 400 Grams of Paneer (Cottage Cheese)
  • ½ Cup of Cream (Malai)
  • 1 Tablespoon of Butter
  • 3 Teaspoons of Ginger Garlic Paste
  • 3 Cardamoms (Elaichi)
  • 3-4 Cloves (Laung)
  • 2 Small Pieces of Cinnamon (Dalchini)
  • 3-4 Bay Leaf (Tej Patta)
  • 1.5 Teaspoons of Red Chilli Powder (Lal Mirch Powder)
  • ½ Teaspoon of Kasoori Methi (Dried Fenugreek Leaves)
  • Salt
  1. Heat some oil and add 3 diced onions. Fry them well till they become transparent.
  2. Now add 3 diced tomatoes (Tamatar) and sauté it well. Add salt as per taste.
  3. Close the lid and cook for 5 minutes.
  4. Now add dhana jeera powder, lal mirch powder (red chilli powder), garam masala and cashew nuts (kaju).
  5. Mix the ingredients well.
  6. Now, let this mixture cool and then make a paste in a food processor
  7. Take 1 tablespoon of butter in a pan and melt it.
  8. In this add all the dried spices i.e. cardamom (elaichi), cloves (laung), cinnamon (dalchini) and bay leaf (tej patta).
  9. Fry the dried spices well.
  10. Add the ginger garlic paste and cook it well.
  11. Now add the onion-tomato-cashew paste that we have made, mix it well.
  12. Add red chilli powder (lal mirch powder) and salt and mix the ingredients.
  13. Add water for the consistency of gravy.
  14. Add the paneer and cook the gravy along with the paneer for 5-7 minutes.
  15. At the end add kasoori methi (dried fenugreek leaves) and cream.
  16. Paneer Butter Masala is ready to relish.