How to make Paneer Butter Masala

Akshay Mehndiratta says, Begin by marinating the paneer. In a bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Add the cubed paneer and mix until the paneer is well coated. Let it sit for at least 30 minutes.

Heat 2 tbsp of butter and 1 tbsp of oil in a pan over medium heat. Once the butter has melted, add in the bay leaf, cinnamon stick, green cardamom pods, and cloves. Fry for a minute until fragrant.

Add the finely chopped onions and ginger-garlic paste to the pan. Cook until the onions become soft and translucent.

Add the pureed tomatoes to the pan and mix well. Cook for 56 minutes until the tomatoes are cooked through and the mixture has thickened.

Add in the kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes until the spices are well combined and fragrant.

Add the marinated paneer to the pan and mix well. Cook for 34 minutes until the paneer is lightly browned on all sides. Add the heavy cream, honey, and garam masala to the pan. Mix well and cook for another 2-3 minutes until the gravy thickens and the paneer is fully coated in the sauce. Finally, sprinkle fresh coriander leaves over the top of the dish and serve hot with naan bread or rice.

Akshay Mehndiratta says, Paneer butter masala is a perfect dish to enjoy with naan. The soft and chewy texture of the naan complements the rich and creamy flavor of the paneer butter masala.

Ingredients to make Naan:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons oil or melted butter

3/4 cup warm water

2 tablespoons plain yogurt

1 tablespoon sugar

1 teaspoon active dry yeast

1 tablespoon melted butter or ghee (for brushing on top)