Easy Paneer Makhani – Paneer Butter Masala

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This Easy Paneer Makhani – Paneer Butter Masala is a quick and easy meal that comes together quickly. Delicious and perfect for meal prep, this paneer recipe will become your go-to. 

A fun twist on my Easy Paneer Makhani – Paneer Butter Masala recipe is that I have not used cashew nuts. The paneer is soaked in milk and  is cooked in a savory tomato curry and topped off with heavy whipping cream.

What is paneer?

Paneer is a squeaky, fresh cheese from the Indian subcontinent. It is a vegetarian’s companion and is made by curdling milk with a vegetable-derived acid, for instance lemon juice. It has a milky flavor.

Paneer is amazingly versatile and adaptable. It absorbs the flavors of the spices it’s paired with. Additionally, it is an affordable and versatile vegetarian protein source. For this recipe, I used Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It’s super soft, moist and without preservatives. It can be found in the frozen section, in the deep freezer in Indian grocery stores. I typically thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind.

Ingredients used – Butter (unsalted), milk, onion, cumin seeds  (jeera), bay leaf,  whole black cardamom pod   (kali elaichi), whole cloves  (laung), ginger garlic paste  (either freshly minced in equal quantities or store bought), kashmiri chili powder, ground cumin (jeera powder), ground coriander (dhaniya powder), ground turmeric (haldi), garam masala, salt, bell pepper, tomatoes, kasuri methi, heavy whipping cream, cilantro, and paneer.

How do I make this Easy Paneer Makhani – Paneer Butter Masala recipe?

First, dice the paneer to 1-inch cubes. Second, soak the paneer in a bowl in ½ cup milk for about 10 minutes. This step is crucial. It helps provide a rich flavor and softens the paneer. Third rinse and grate the onion. Fourth, puree the tomato.

When you are ready to cook, place a pan on medium-heat, and add butter to it. Further add cumin seeds, bay leaf, black cardamom pods, and cloves. Once the cumin seeds splutter, add in grated/minced onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn. Further add in chopped ginger garlic paste. Stir well. Furthermore, add in the spices (Kashmiri chili powder, ground cumin (jeera powder), ground coriander (dhaniya powder), ground turmeric (haldi), and salt. Stir well. Then add in the bell pepper and let it sauté for about two minutes.

Next, add in pureed tomatoes and let them sauté for 4 to 5 minutes. Moreover, keep stirring. Further add in the milk and paneer, and cover the pan with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened.

Finally add in garam masala, heavy whipping cream and Kasuri methi. Mix well and turn off the flame. Transfer to a serving bowl and garnish with some cream cilantro.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Try some of our other recipes

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Also try some of our  Instant Pot  recipes.

 

Easy Paneer Makhani – Paneer Butter Masala

Shilpa
This Easy Paneer Makhani –Paneer Butter Masala is a quick and easy meal that comes together in just 20minutes. Delicious and perfect for meal prep, this paneer recipe will becomeyour go-to. 
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 6

Ingredients
  

Instructions
 

Prep

  • Dice the paneer to 1-inch cubes. Soak the paneer in a bowl in ½ cup milk for about 10 minutes.
  • Rinse and grate the onion.
  • Puree the tomato.
  • Rinse and chop the bell pepper to 1 inch cubes.
  • Rinse and chop the cilantro finely.

Cook

  • Place a pan on medium-heat, and add butter to it. Add in cumin seeds, bay leaf, black cardamom pods, and cloves.
  • Once the cumin seeds splutter, add in grated/minced onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn. Further add in chopped ginger garlic paste. Stir well.
  • Add in the spices (Kashmiri chili powder, ground cumin, ground coriander, ground turmeric) and salt. Stir well. Then add in the bell pepper and let it sauté for about two minutes.
  • Add in pureed tomatoes and let them sauté for 4 to 5 minutes. Moreover, keep stirring. Further add in the milk and paneer, and cover the pan with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened.
  • Finally add in garam masala, heavy whipping cream and Kasuri methi. Mix well and turn off the flame. Transfer to a serving bowl and garnish with some cream cilantro. Serve with naan or steamed rice.
Keyword Butter Paneer, Instant Pot Paneer Bellpepper, Instant Pot Paneer Capsicum, North Indian Paneer, Paneer Butter Masala, Paneer Curry Easy, Paneer Makhani, Paneer Makhanwala, Yummy Paneer
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