Paneer Butter Masala
Festival special
🥣 Ingredients
Used Vijaya Products
Kashmiri Chilli Powder(काश्मिरी मिरची पावडर)
Used : ½ tsp
Price range: ₹70.00 through ₹700.00
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Cooking Instructions
Step 1
Heat butter and oil in a pan. Sauté onions until golden, then add ginger-garlic paste and cook until fragrant.
Step 2
Add tomato puree, soaked cashews, Vijaya Turmeric Powder, Vijaya Red Chilli Powder, and Vijaya Coriander Powder. Cook until the oil separates, then blend into a smooth gravy if desired.
Step 3
Return the gravy to the pan, add cream, paneer cubes, Vijaya Garam Masala, salt, and sugar. Simmer for 5–7 minutes, garnish with coriander, and serve hot with naan, roti, or jeera rice.
Recipe Notes
Chef's Notes
For restaurant-style Paneer Butter Masala, lightly pan-fry the paneer cubes in butter and soak them in warm water for 5 minutes before adding them to the gravy. This keeps the paneer soft and juicy.
Recipe Tips
Use fresh, soft paneer for the best texture.
Adjust the amount of Vijaya Red Chilli Powder to suit your preferred spice level.
Add a little warm water if the gravy becomes too thick.
A small amount of sugar helps balance the tanginess of the tomatoes.
Storage Instructions
Store leftover Paneer Butter Masala in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of milk or water if needed. Freezing is not recommended, as the cream and paneer may lose their texture.
