Easy Paneer Makhani – Paneer Butter Masala

Shilpa

Easy Paneer Makhani – Paneer Butter Masala

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.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6

Course: Main Course, Side Dish

Cuisine: Indian

Ingredients Method Notes

Ingredients

12.6 oz paneer (haldiram brand or preferred brand or homemade)
1/2 cup milk
1 bell pepper (capsicum)
1 onion, small, grated (1/2 cup grated)
2 tomatoes (1 and 1/2 cup pureed)
3 tbsp butter, unsalted
1 tsp cumin seeds (jeera)
1 dried bay leaf (tej patta)
2 whole black cardamom pods (kali elaichi)
2 whole cloves (laung)
1 tbsp ginger garlic paste
2 and 1/2 tsp kashmiri chili powder
1 tsp ground cumin
2 and 1/2 tsp ground coriander (dhaniya powder)
1/2 tsp ground turmeric (haldi)
1 and 3/4 tsp salt
1/2 tsp garam masala
3 tbsp heavy whipping cream
1 tbsp dried fenugreek leaves (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
1/4 cup cilantro leaves (to garnish)

Method

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.

Notes

The whole spices (cardamom pods, bay leaf, and cloves can be discarded, they don't need to be consumed).