Paneer Butter Masala Recipe (Dhaba Style)

Paneer Butter Masala is rich in protein due to paneer and provides essential fats from

butter and cream. However, it is also high in calories, so it's best enjoyed in

moderation as part of a balanced diet.

Paneer Butter Masala continues to be a beloved dish across the globe, celebrated for

its creamy texture, aromatic spices, and the melt-in-your-mouth experience of paneer 

cubes in every bite.

                                 About Paneer Butter Masala

Paneer Butter Masala, also known as Paneer Makhani, is a popular North Indian 

dish. It features soft paneer (Indian cottage cheese) cubes in a rich and creamy 

tomato-based gravy. This dish is a staple in many Indian households and a favorite 

in restaurants, especially at dhabas (roadside eateries).

       How to Make paneer Butter Masala (Stepwise)

### Ingredients:

#### For the Paneer Marinade:

- 250 grams paneer, cubed

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon lemon juice

- Salt to taste

#### For the Gravy:

- 2 tablespoons butter

- 2 tablespoons oil

- 2 large onions, finely chopped

- 2 tomatoes, pureed

- 1 tablespoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala

- 1/2 cup fresh cream

- 1 tablespoon kasuri methi (dried fenugreek leaves)

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

### Instructions:

#### Marinating the Paneer:

1. In a bowl, mix red chili powder, turmeric powder, lemon juice, and salt.

2. Add the paneer cubes to this mixture and gently coat them with the marinade.

3. Let it sit for 15-20 minutes.

#### Making the Gravy:

1. Heat oil and butter in a pan over medium heat.

2. Add the finely chopped onions and sauté until they turn golden brown.

3. Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

4. Add turmeric powder, red chili powder, coriander powder, and cumin powder.

Cook for a minute until the spices release their aroma.

5. Add the tomato puree and cook until the oil separates from the masala.

6. Add the marinated paneer cubes to the gravy and gently mix.

7. Add salt to taste and let it simmer for 5-7 minutes.

8. Add fresh cream and mix well. Cook for another 2 minutes.

9. Crush the kasuri methi between your palms and add it to the gravy.

10. Finally, add garam masala and mix well. Let it simmer for a minute.

 

#### Garnish and Serve:

1. Garnish with fresh coriander leaves.

2. Serve hot with naan, roti, or rice.

Enjoy your Dhaba Style Paneer Butter Masala!