Paneer Butter Masala Recipe
Here is how to make a simple paneer butter masala, which is a great alternative to butter chicken. This recipe has a tasty broth and is served best with naan bread, basmati rice, or roti.
- 1 High Speed Blender optional
- 2 tbsp vegetable oil
- 1 tbsp butter
- 200 g paneer cubed
- 1 large red onion
- 3 tbsp garlic paste
- 1 tbsp ginger paste
- 400 g chopped tomatoes
- 1/2 cup water
- 2 tsp red chili powder
- 2 tsp garam masala powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp kasuri methi
- 1 tsp brown sugar
- 10 cashews soaked
- 2 tbsp double cream
- In a saucepan (medium-high heat), add vegetable oil, butter, red onions, garlic paste, and ginger paste, and sauté until golden.
- Add the red chili powder, garam masala, ground cumin, and coriander.
- Add the chopped tomatoes and cashew nuts, and stir to combine.
- Allow the simmer by adding water for 10 to 15 minutes.
- Once it has been cooked and cooled down, place it into a blender and blend until it forms a smooth paste.
- To the same pan, add the vegetable oil and paneer and cook for 2 to 3 minutes on medium heat.
- Add the paste to the pan.
- Add the kasuri methi, double cream, brown sugar, and allow to simmer for another 5 minutes.
Serving: 1servingCalories: 338.19kcalCarbohydrates: 14.94gProtein: 10.3gFat: 27.24gSaturated Fat: 12.44gPolyunsaturated Fat: 4.64gMonounsaturated Fat: 4.06gTrans Fat: 0.16gCholesterol: 49mgSodium: 65.13mgPotassium: 391.08mgFiber: 2.83gSugar: 5.41gVitamin A: 1335.13IUVitamin B1: 0.1mgVitamin B2: 0.07mgVitamin B3: 0.9mgVitamin B5: 0.26mgVitamin B6: 0.29mgVitamin B12: 0.02µgVitamin C: 19.46mgVitamin D: 0.12µgVitamin E: 1.7mgVitamin K: 23.55µgCalcium: 296.19mgCopper: 0.21mgFolate: 22.25µgIron: 1.37mgManganese: 0.45mgMagnesium: 33.17mgPhosphorus: 84.19mgSelenium: 3.11µgZinc: 0.67mgNet Carbohydrates: 12.11g
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How To Reheat Paneer Butter Masala?
|Saucepan||5 minutes, on medium heat.|
|Microwave||2 minutes, covered.|
How To Store Paneer Butter Masala?
|Fridge||3 to 4 days.|
|Freezer||4 to 6 months.|
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