Paneer Butter Masala – cottage cheese cooked in rich tomato gravy.
Swati's Kitchen
Swati's Kitchen
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  • 6 large (Blanched and pureed)
  • 1 tsp garam masala, fried paneer, 2 Tbsp yoghurt and salt. Fry till all the liquid dries up and the paneer is well coated with the masala.Step 4Heat butter in a fresh pan, add chopped green chilies fry for a few seconds and add cashew nuts paste. Fry till the butter surfaces. Add cumin powder, red chili powder, ground masala (Cinnamon, black pepper and cloves), garam masala, and fry for a few seconds.Step 5Add the blanched and pureed tomatoes along with honey and let the tomatoes loose some of their water content. At this stage also 1 tbsp tomato ketchup. Fry till gravy leaves the side and you see butter starting to float again, add the remaining garam masala and crushed Kasuri Methi. Add salt. Remember to fry this masala very well, the oil should float on top and the colour of the makhani gravy should be nice red-orange. Taste for salt and adjust.Step 6After the makhani gravy is well cooked, add the fried paneer tikka to the gravy, let it cook on the stove top for about 2-3 minutes Switch off the stove and mix half the cream. If you want your makhani gravy to be spicier, you can give a tadka of chilli powder to the gravy.Step 7Garnish with swirls of cream and serve with hot nan, chapati or steamed rice.



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