Paneer Butter Masala - By Vahchef @ Vahrehvah.com

Ingredients

• 1 tsp Coriander Powder (ground coriander)
• 0.5 tsp Garam Masala Powder (store‑bought garam masala)
• 0.25 tsp Red Chilli Powder (adjust to heat preference)
• 0.25 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 1 tsp Tomato Ketchup (regular)
• 1 tsp Tomato Paste (smooth)
• 2.5 tsp Tomato Puree (optional for extra tomato flavor)
• 4 tbsp Milk (whole milk; add more if needed to thin)
• 1 tbsp Unsalted Butter (for pan)
• 1 tsp Ginger-Garlic Paste (store‑bought)
• 1 tbsp Fried Onions (dry) (crushed)
• 0.5 tsp Salt (to taste)
• 200 g Paneer (fresh, cut into 1‑inch cubes)
• pinch Food Coloring (optional for richer color)

Instructions

1. Prepare Spice‑Milk Mixture

   In a small bowl combine coriander powder, garam masala, chilli powder, kasuri methi, ketchup, tomato paste, optional tomato puree, milk, and a pinch of salt. Mix until smooth.

   Time: PT2M

2. Melt Butter

   Place the nonstick skillet on low flame and add the butter. Let it melt completely.

   Time: PT1M

   Temperature: low

3. Sauté Aromatics

   Add ginger‑garlic paste to the melted butter and stir for about 30 seconds until fragrant. Then add the crushed fried onions and stir another 30 seconds.

   Time: PT1M

   Temperature: low

4. Add Spice‑Milk Mixture

   Pour the prepared mixture into the skillet, stirring continuously to combine with the aromatics.

   Time: PT2M

   Temperature: low

5. Simmer

   Cover the skillet and let the gravy simmer on low flame for 3‑4 minutes until the raw spices are cooked and the sauce thickens slightly.

   Time: PT4M

   Temperature: low

6. Adjust Consistency

   If the gravy is too thick, add a little more milk (1‑2 tbsp) gradually, stirring immediately to avoid curdling.

   Time: PT1M

7. Add Paneer

   Gently fold the paneer cubes into the gravy, bring to a gentle boil and cook for 2 minutes until the paneer is heated through.

   Time: PT2M

   Temperature: medium

8. Finish and Serve

   Turn off the heat, give a final stir, and serve hot with naan, roti, or steamed rice.

   Time: PT1M

Nutrition Facts

Calories

237

Protein

9 g

Carbohydrates

5 g

Fat

13 g

Fiber

1 g