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Paneer Butter Masala Recipe | Punjabi Paneer Butter masala Dhaba style ~ North Indian Sides

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Paneer Recipes

Any paneer gravy is my family fav and I love to make variations with paneer sabzi but are all time fav is paneer butter masala no gravy can beat the rich and yummy taste of paneer butter masala and it is an awesome side for naans. The soft and succulent paneer soaked in mildy spiced rich gravy is wat a soft naan needs and this is the perfect side which marry so well with Indian breads. Paneer butter masala is one most famous gravy served in any restaurants and dhabas   and is another punjabi fav side dish. I love made them with naan and we enjoyed it a lot.  Paneer butter masala also goes well with any rice varieties, I  usually finish out my left over sabzis with plain rice just mix them and I finish them.Most of the Indian gravies are prepared with onion tomato gravy and I have made this paneer butter masala with the same base. Some people omit onion in this and make them with tomato base only which is absolutely fine it will taste gud still. Lets move on to this irresistible Punjabi gravy again.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45

Paneer gravies or curries

Dhaba style paneer butter masala

Paneer Butter Masala

                           Recipe Category
    Preparation time
   Cook Time
                                    Side dishes
10 mins
15-20 mins
  Ingredients
Punjabi Recipes
  Paneer – 10 – 12 cubes
  Tomatoes – 2 no ( chopped)
  Onion – 1 no ( sliced)
  Ginger garlic paste – 1 tsp
  Bay leaf – 1 no
  Cinnamon stick – 1 no
  Cloves – 2 nos
  Cardamom pods- 2 nos
  Red chilli pd – 1/2 tsp
  Turmeric pd – 1/4 tsp
  Coriander pd – 1 tsp
  Cumin pd – 1/2 tsp
  Cashews – 6-8 nos ( grind them to paste with water)
  Kasuri methi – 1 tsp
  Oil – 1 tbsp
  Butter – 2 tbsp
  Coriander leaves – 2 tbsp ( chopped)
  Salt to taste
  Method 
  • In a  pan heat little oil add onions and saute them well till translucent.
  • Add tomatoes and cook them till they are mushy.
  • Turn off the flame let them cool.
  • After they cool grind them to a paste.
  • Grind cashews to a paste with little amount of water. Keep it aside.
  • In a kadai heat butter , add cinnamon stick,bay leaf, cardamom, cloves.
  • Add ginger garlic paste and saute them well.
  • Add the pureed onion and tomato and let them boil for a while.
  • Add salt,red chilli pd, turmeric pd, coriander pd, cumin pd and mix them well.
  • Cook them well in simmer till the raw smell goes off .
  • Add the paneer cubes and cook them for 8 mins.
  • Add the cashew paste , kasuri methi in the end and cook them for some more while till oil separates on the edges of the gravy.
  • Garnish with coriander leaves.
  • Enjoy them naan, roti or hot phulkas.
Indian Curries
Recipe with Paneer

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Comments

    • Manjula Bharath says

      Hi food world,
      Yes you can add tomato puree but the taste will differ , when you saute the onion , tomato and then grind them to puree you will differ taste. But yes puree can be used.