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Paneer Butter Masala - Versatile Rich Indian Tomato Gravy with Cottage Cheese
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Paneer Butter Masala

Easy Resturant style Paneer Butter Masala or Paneer Makhani- A Versatile Rich Indian Curry -with Vegan and Paleo options inside the post.
Course Vegetarian
Cuisine Indian
Keyword Paneer Butter Masala
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Chhavi

Ingredients

  • 250 gms 1.5 Cups of Cubed Paneer/Cottage Cheese

Butter Masala Gravy

  • 1 Green Chili optional, only if you like your food spicy
  • 5 Kashmiri Chilies
  • 1 inch Ginger
  • 4-5 Garlic cloves
  • 1 Bayleaf
  • 1 inch Cinnamon Stick
  • 5 6 Cloves
  • 2 Cardamoms
  • 1 teaspoon Peppercorns
  • 8 Cashews
  • 1 tablespoon Poppy Seeds Khus Khus
  • 6 Tomatoes -Quatered
  • 1 onion-Quartered
  • 4 tablespoon Butter
  • ½ tablespoon Garam Masala Powder
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Ketchup
  • ½ teaspoon Sugar
  • 2 tablespoon Kasoori Methi Dried Fenugreek
  • Salt to taste

Instructions

PRESSURE COOKER METHOD

  • In a pressure cooker, add the tomatoes, onion,poppy seeds,cashews, peppercorns,cardamomns, cloves,ginger,Kashmiri and Green chillies along with 1 cup of water.Mix it up.
  • Pressure cook for 2 whistles.Let it cool down.
  • Once it cools, take out the Bayleaf,Cinnmon Stick,Cardamoms and the Cloves.(as best as you can)
  • Puree this mixture into a smooth gravy.
  • Heat the butter in a pan.Once it starts to melt, Add the pureed gravy.
  • Sprinkle the garam masala, chilli powder,Sugar,turmeric and the ketchup.Add the Salt and check the taste.
  • In another pan, roast some Kasoori Methi(dried Fenugreek leaves).Crush between your palms and sprinkle on the gravy.
  • Let the gravy boil- once you see bubbles on the surface and the oil separating-your gravy is ready.
  • Add in the Panner cubes and serve.

INSTANT POT METHOD

  • In the inner pot , add the tomatoes, onion,poppy seeds,cashews, peppercorns,cardamomns, cloves,ginger,Kashmiri and Green chillies along with 1 cup of water.Mix it up.
  • Choose the "PRESSURE COOK" setting and pressure cook in "SEALING" position for 8 minutes.Let the steam escape naturally.
  • Once it cools, take out the Bayleaf,Cinnmon Stick,Cardamoms and the Cloves.(as best as you can)Puree this mixture into a smooth gravy.
  • Cancel the "Pressure Cook" setting.Select the "SAUTE" setting.Heat the butter in a pan.Once it starts to melt, Add the pureed gravy.
  • Sprinkle the garam masala, chilli powder,Sugar,turmeric and the ketchup.Add the Salt and check the taste.
  • In another pan, roast some Kasoori Methi(dried Fenugreek leaves).Crush between your palms and sprinkle on the gravy.
  • Let the gravy boil- once you see bubbles on the surface and the oil separating-your gravy is ready.
  • Add in the Panner cubes and serve.

Notes

This gravy freezes very well.
At times the kasoori methi has dirt and mud in it.I usually wash and roast it but if you have homemade clean kasoori methi, you do not need to roast it.