Making best Paneer Butter Masala Recipe at home

Paneer butter masala sounds fancy, right? But it is really easy to make. No special skills needed. Just follow simple steps and do it at home. Here is how to do it.

What You Need

First, get good ingredients. Good quality paneer makes all the difference. Madhusudan Fresh paneer that is soft and gives the best taste. Same goes for ghee, butter and fresh cream. Quality matters a lot in this dish.

For 4 people, take:

• 250 grams Madhusudan paneer
• 3 big tomatoes
• 1 onion
• 10 to 12 cashews
• 2 spoons Madhusudan butter
• 1 spoon Madhusudan ghee
• Half cup Madhusudan fresh cream
• Ginger and garlic paste
• Red chilli powder, half spoon
• Little bit turmeric
• Garam masala
• Salt as needed
• Kasuri methi

Start Cooking

Start with soaking the cashews in warm water for about 15 minutes. This will make them soft for grinding later. Now cut the paneer into small cubes. Medium size works best.

Take a pan. Put it on the gas. Add Madhusudan butter in the pan and wait for it to melt. Once melted, add the Madhusudan paneer pieces inside. Just fry them lightly till they turn a bit golden brown on the sides. Take them out and keep them on a plate.

In the same pan, add Madhusudan ghee. Put chopped onions in it. Cook them until they become soft and pink. Then add ginger garlic paste. Mix everything nicely. Cook it for 2 minutes till that raw ginger garlic smell disappears. Now add chopped tomatoes. Small pieces are better. Mix all of it together. Let it cook then add salt, red chilli powder, and turmeric. Let everything cook for around 8 to 10 minutes. The tomatoes will become soft and break down completely.

Make the Gravy

Take the pan off the gas. Let it cool for 5 minutes. Now take those cashews that were soaking in water and put them in the mixer. Add the cooked tomato and onion mixture also. Add a little bit of water. Now grind everything together until it becomes really smooth like paste.

Pour this paste back into the pan. Put it on gas again. If it looks too thick, add some water. Cook it for 5 minutes. The aroma will spread all over the kitchen.

Now add Madhusudan fresh cream. Mix it really well. The color will become nice and orange. So beautiful to look at.

Add garam masala and let it cook. After 5-7 minutes add kasuri methi. Before adding kasuri methi, crush it between your palms. The smell is amazing. Mix everything properly.

Now add the Madhusudan paneer cubes pieces. Mix them gently with the gravy. Cook for 3 to 4 minutes so the paneer becomes soft and takes in all the flavors.

Finish It

At the end, add one more spoon of butter on top. Just let it melt slowly. Don’t mix too much. This gives a nice shine and taste to the gravy.

The paneer butter masala recipe is done. Serve it hot with roti, rice or butter naan. The first bite itself will make everyone happy. The paneer is soft and the gravy is thick and creamy.  The cashews make it smooth and give a little sweet taste.

Families love this dish. Kids finish their plates so fast. Even people who don’t usually eat much always ask for a second serving of this curry.

The best part is this, it’s made at home with fresh ingredients. No need to go to a restaurant. The taste is just as good, maybe even better. Good quality Madhusudan fresh paneer,  Madhusudan desi ghee, Madhusudan butter and rich Madhusudan Fresh cream really matter. These things make the dish taste perfect.

And the tip is that the cashews make the gravy smooth and thick. It also gives that restaurant style taste. Just 10 to 12 cashews are enough. Try Paneer butter masala recipe at home for sure this weekend.