Panner butter masala recipe

**Paneer Butter Masala Recipe**
Paneer Butter Masala, also known as Paneer Makhani, is a rich and creamy North Indian dish made with paneer (Indian cottage cheese) simmered in a spiced tomato-based gravy. Here's how you can make it at home:

#### **Ingredients:**

**For the Paneer:**
- 200-250 grams paneer, cubed
- 1 tablespoon butter (for frying)

**For the Gravy:**
- 2 tablespoons butter
- 1 tablespoon oil
- 2 medium-sized onions, finely chopped
- 2 large tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1-2 green chilies, slit
- 10-12 cashews, soaked in warm water for 15 minutes and ground into a paste
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 1/2 cup fresh cream
- 1/2 cup milk (optional, for a thinner gravy)
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- Fresh coriander leaves for garnish

#### **Instructions:**

1. **Prepare the Paneer:**
- Heat 1 tablespoon of butter in a pan.
- Lightly sauté the paneer cubes until they turn golden on the edges. Set them aside on a plate.

2. **Prepare the Gravy:**
- In the same pan, add 2 tablespoons of butter and 1 tablespoon of oil.
- Add cumin seeds and the bay leaf. Sauté until the seeds crackle.
- Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and slit green chilies. Cook until the raw smell disappears.
- Stir in the pureed tomatoes and cook until the oil separates from the mixture.
- Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.
- Add the cashew paste and cook for another 2-3 minutes, stirring constantly.

3. **Finish the Gravy:**
- Add fresh cream and stir until the gravy becomes smooth and creamy.
- If the gravy is too thick, you can add milk to achieve the desired consistency.
- Add garam masala powder and crushed kasuri methi. Mix well and cook for 2 minutes.

4. **Combine Paneer with Gravy:**
- Add the sautéed paneer cubes to the gravy.
- Simmer for 5-7 minutes on low heat, allowing the paneer to absorb the flavors.

5. **Garnish and Serve:**
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or steamed rice.

#### **Tips:**
- For a richer flavor, you can add a bit more butter or ghee while cooking.
- Adjust the spice levels according to your taste by adding more or less chili powder.
- If you prefer a tangier taste, you can add a teaspoon of lemon juice before serving.

Enjoy your delicious homemade Paneer Butter Masala!