How to Make Best Butter Paneer Makhani Curry Recipe | Butter Paneer Masala Makhaniwala Curry

Paneer Makhani also known as Paneer butter masala Is a yummy delicious creamy cottage cheese recipe that is called Paneer in Hindi. If you go to any restaurant or Dhaba in any part of India there will be always Paneer Makhani masala on the menu list available, especially for vegetarians. Paneer butter masala is a vegetarian substitute for the very popular non-vegetarian recipe chicken butter masala.

A very big and important specialty of Paneer Makhani masala is not only its gravy or the sauce which is very creamy and smooth in texture but also the quality of the Paneer which is to be used should also be very soft and full cream paneer. Other than that the basic medium of making this Paneer is butter. Its not only the sauce which is made in butter but also the Paneer used is fried in butter Although some do not prefer to fry paneer cubes still here we have lightly fried Paneer in butter.

Do try out other Paneer recipes but before that don’t forget to learn how to make perfect soft Homemade Paneer.. Do try out other recipes both sweet and savory with Paneer such as Maggi Makhani, Paneer Tikka, Paneer Khandavi, Paneer Jalebi, Malai Palak Paneer, Amritsari Paneer Kulcha, Eggless Egg Curry and more.

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Video Best Butter Paneer Makhani Curry Recipe 

Best Butter Paneer Makhani Curry Recipe  

How to Make Best Butter Paneer Makhani Curry Recipe | Butter Paneer Masala Makhaniwala Curry

Best butter paneer masala curry

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course curry

Cuisine north indian

Servings 4

Calories 456 kcal

Ingredients

  

• 300 gm Cottage cheese / Paneer
• 3 tbsp Butter / Makhan
• 2 tbsp Oil / Tel
• 2 Onions / Pyaz
• 2 Tomatoes / Tamatar
• 1 inch Ginger / Adrakh
• 12 Garlic Cloves / Lasan
• 2 Chillies / Mirch
• 1/4 cup Cashews / Kaju
• 1 inch Cinnamons / Dalchini
• 2 Black Cardamom/ / Badi elaechi
• 4 Green cardamom / Choti elaechi
• 1 Bayleaf / Tej patta
• 4 Cloves / Loung
• As per taste Salt / Namak
• 1 tsp chopped Ginger / Adrakh
• 1 tsp Kashmiri Chilli powder
• 1/2 tsp Turmeric / Haldi
• 1 tsp Coriander / Dhaniya powder
• 1/2 tsp Cumin / Zeera powder
• 1/2 tsp Garam masala
• 1 tsp Dry Fenugreek leaves / Kasoori methi
• 1-2 tbsp fresh Cream / Malai

Instructions

 

• In a pan add about 1 tablespoon butter then over this drop roughly chopped onions, roughly chopped tomatoes, ginger, garlic, chilies, cashews, cinnamon stick, black cardamom, green cardamom, Bayleaf, Cloves, salt.and 1 cup Water.
• Cook covered on high for 15 minutes or till everything is soft.
• Cool and put into a mixer grinder to make a paste.
• Heat 2 tablespoons of Butter with Oil and fry Paneer cubes sprinkling a little bit of salt over them,till golden and then strain out.
• In the remaining Oil keeping heat low add chopped Ginger,Sauté for a minute and then switch off the stove.
• Now in the residing heat of the oil add Kashmiri red chilli powder, turmeric, coriander powder, cumin seed powder, and garam masala.
• Roast the spices in hot oil for about a minute and then add to it the grinded masala.
• Switch on the heat and sauté the masala stirring continuously till you see a change in the colour of masala, it dries and little bit oil comes up.
• Add 2 to 3 cups of water depending on how much gravy you want in your butter paneer masala or Paneer Makhani.
• Also add fried Paneer pieces to it. Cover it up and keep it to cook over a medium heat for about 15 minutes or till gravy gets a bit thicker.
• Add Dry Fenugreek leaves / Kasoori methi, give a lite stir and then switch off.
• Before serving add fresh cream to it and you can serve it with Naan or Paratha.

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Step by Step Best Malai Palak Paneer Makhani Ki Sabji | Easy Shahi Masala Butter Palak Paneer Restaurant Style

Palak paneer is an authentic Punjabi creamy Spinach and Cottage cheese sabji curry.In English Palak is spinach and Cottage cheese is Paneer.Here you will get easy quick and simple to make Palak butter masala recipe which you can make at home.

This Indian spinach and cheese recipe is made by first blanching fresh spinach and then making it into a purée. This purée is then cooked with ginger-garlic and onion using Butter and Cream as the main ingredient for cooking Palak paneer. In this conventional method of making Indian spinach paneer cheese

 the recipe, you can add or skip using Tomatoes. You can also use frozen spinach instead of fresh spinach. You can make plain Palak using garlic which is called Lasooni palak. 

If you are making Jain Palak paneer avoid using onion, garlic, and ginger but in Kashmiri Palak paneer you can add ginger.

For the vegan and healthy Palak paneer use Tofu instead of cottage cheese and You can substitute fresh cream with Cashew milk or Coconut milk. So you get a Tofu Palak paneer curry.

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Indian chefs In restaurants especially outside India have made Saag paneer a popular vegetarian recipe. Here it’s not necessary to blanch the Palak or grind it into a purée. Usually, Palak is combined with another Saag which means a leafy vegetable like Methi / Fenugreek or Mustard leaves / Sarso Saag or Amarnath Saag it’s just made smooth with the help of a ladle.This is Saag paneer sabzi.Here the flavor of Methi gets more dominant or is used more than Palak it will become the Methi Palak paneer recipe.

There are other Palak recipes that are also very tasty, always try to use Homemade Paneer and do check out more Paneer recipes like Paneer Pasanda, Crispy Chilli Paneer, Paneer Malai Kofta, Paneer Tikka, Paneer Maggi Makhani, Shahi Matar Paneer, Veg Egg Masala Gravy and many more.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 6

Calories 470 kcal

Ingredients

  

• 500 gm Spinach / Palak
• 300 gm Cottage cheese / Paneer
• 1 tbsp Oil / Tel
• 1 tbsp Butter / Makhan
• 2 Onion / Pyaz
• 2 Tomatoes / Tamatar
• 1 tsp Garlic paste / Lasan
• 1 tsp Ginger paste / Adrakh
• 1 tsp Chilli paste / Mirch
• 2 Black cardamom / Badi elaechi
• 1 inch Cinnamon / Dalchini
• As per taste Salt / Namak
• 1/2 tsp Turmeric / Haldi
• 1/2 tsp Garam masala
• 1/2 tsp Cumin / Zeera
• 2-3 tbsp fresh cream / Malai

Instructions

 

• To blanch Spinach keep it dipped in boiled Water for a minute and then immediately strain out and drop in chilled ice Water.
• After it gets completely chilled strain out take out squeeze out excess Water then drop it into a mixer grinder.
• Also add Tomatoes, Black cardamom and Cinnamon.
• Add little more water if required then grind it into a fine puree.
• Heat Oil and Butter together and then fry Paneer pieces in it till sauté golden.Then strain out and keep aside.
• In remaining hot Oil at a low heat add Cumin and let it crackle few seconds.
• Next add Ginger and Garlic paste.Saute for a minute keeping heat low.
• Drop finely chopped Onion, Salt and Chilli paste.Saute Onion till translucent.
• Over this keeping heat low drop Turmeric powder and within few seconds add the made Spinach purée.
• Stirring occasionally till the the purée starts splattering.Next add fried Paneer pieces, 1 to 2 cups of Water and Garam masala.
• Give a lite stir, cover and cook on medium for just 5-7 minutes.
• Serve with Rice,Paratha or Naan.

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Easy Indian Veg Egg Masala Gravy Curry | Vegetable Anda Masala Curry Recipe

If you are one who loves to eat Egg curry recipe but still avoid it for one or the other reason then this vegetarian egg curry recipe is right for you. This delicious veg egg curry sabzi recipe is made using Cottage cheese means Paneer in Hindi and Potatoes means Aloo. This is an easy-to-make Indian veg egg curry masala in which Paneer is stuffed in Paneer – Aloo to give a coating to the Paneer which is formed as an egg yolk.

It’s almost a masala paneer aloo gravy curry Sabzi recipe having a thick gravy. This veg egg curry goes best with rice recipes like biryani or Pulao.

You can make this Indian Vegetarian egg recipe for dinner or lunch.

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Always try to use Homemade Paneer and do check out more Paneer recipes like Paneer Pasanda, Crispy Chilli Paneer, Paneer Malai Kofta, Paneer Tikka, Paneer Maggi Makhani,Shahi Matar Paneer, and many more.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Calories 387 kcal

Ingredients

  

YOLK

• 1 cup crumbled Cottage cheese / Paneer
• 1/4 tsp Salt / Namak
• 1/4 tsp Turmeric / Haldi

OUTER COVER

• 1/2 cup crumbled Cottage cheese / Paneer
• 2 boiled Potato / Aloo
• 2 tbsp Corn flour
• 1/4 tsp Salt / Namak
• Oil to fry

MASALA

• 2 tbsp Oil / Tel
• 1 Onion / Pyaz
• 5 Garlic Cloves / Lasan
• 1 inch Ginger / Adrakh
• 2 Bayleaves / Tej patta
• 2 Dry red chillies / Sukhi Lal mirch
• 1 inch Cinnamon / Dalchini
• 1 Black Cardamom / Badi elaechi
• 3 Tomatoes / Tamata

GRAVY

• 1 tbsp Oil / Tel
• As per taste Salt / Namak
• 1 tsp Cumin / Zeera
• 2 Onion / Pyaz
• 1/2 tsp Turmeric / Haldi
• 1 tsp Kashmiri red chilli powder
• 1 tsp Coriander powder / Dhaniya
• 1/2 tsp Garam masala
• 1/2 cup Curd / Dahi
• 1 tsp Dry Fenugreek leaves / Kasoori methi
• 1 tsp Dry green Coriander or 1 tbsp fresh Coriander

Instructions

 

• To make the Yolk mash Paneer with added Salt and Turmericto make smooth dough.
• Make smooth Yolk size dough balls.
• To make the outer cover of vegetarian egg paneer yolk mash Paneer,boiled Potatoes with added Salt and Corn flour. Form it as a dough.
• Take a portion of this dough bigger than the Yolk, make it flat and thick to the size of your palm and then place the Yolk ball over it
• Cover and completely seal the Yolk.to make a real egg like shape.
• Fry in hot Oil till golden and then strain out.
• Now to make the masala in 2 tbsp hot Oil add Bayleaves,Cinnamon stick,Black cardamom, Dry chillies, roughly chopped Onion, Garlic and Ginger.
• When Onions turn translucent add roughly chopped Tomato.
• Cook till Tomatoes turn soft and mushy.Then cool and grind into a paste.
• For gravy masala heat again about 1 tsp Oil, in this add Cumin, let it crackle on low few seconds and then add finely chopped Onion.
• Sauté Onions till golden,then put heat to low to add spices – Turmeric, Kashmiri red chilli powder, Coriander powder and Garam masala..
• Keeping heat low roast spices for about 30 seconds to 1 minute.
• Now add the made masala paste.Continue cooking till most of the moisture from the Tomato dries.Add 2 cups of Water and Salt, cover and cook on medium to high for 5 minutes or till most of the Water evaporates.
• Add Curd , give a stir and continue cooking till it comes to boil.Again add 2 cups of Water and let it come to boil.
• Add and mix dry Fenugreek and green Coriander.
• Now add fried veg egg balls and cook covered on medium for about 5 minutes.
• Before serving give it a standing time for 5 minutes.Serve with Naan, Pulao or Biryani.

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