PANEER BUTTER MASALA – One of the most popular Paneer dishes that is ordered in a restaurant. Now you can make it at home using my recipe!! Do try and let me know how you like it..
#PaneerButterMasala #PaneerMakhani #Ranveerbrar

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Preparation time 15 minutes
Cooking time 30-35 minutes
Serving 4

Paneer Butter Masala Ingredients:

For Gravy
3 tbsp Ghee , घी
1 Bay leaf , तेजपत्ता
2 Green cardamom , हरी इलायची
3 Cloves , लॉन्ग
1 inch Ginger, chopped , अदरक
3 cloves Garlic, crushed , लहसुन
1 fresh Green chilli, cut in half , हरी मिर्च
2 medium Onions, sliced , प्याज
Curd Mixture , दही का मिश्रण
2 Dry Kashmiri red chillies, deseeded , सुखी कश्मीरी मिर्च
18 Cashew nuts , काजू
6 medium Tomatoes, cut in 8 pieces , टमाटर
Salt to taste , नमक स्वादानुसार
½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
1 ½ cup Water , पानी
2-3 drops Kewra water , केवड़ा वाटर

For Curd Mixture
1 heaped tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
1 heaped tsp Coriander powder , धनिया पाउडर
¼ tsp Turmeric powder , हल्दी पाउडर
3 tbsp Curd , दही
3 small cubes Butter , मक्खन

For Soaking Paneer
200 gm Paneer, cubes , पनीर
Warm salted water , गुनगुना नमकीन पानी

For Onion Tomato Masala
4 tbsp Butter , मक्खन
1 medium Onion, chopped , प्याज
½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
1 medium Tomato, chopped , टमाटर

Other Ingredients
Prepared Gravy , तैयार की हुई ग्रेवी
1-2 tbsp Honey , शहद
2 tbsp Butter , मक्खन
1 tbsp Dried Fenugreek leaves , कसूरी मेथी
soaked Paneer , भीगोया हुआ पनीर

For Garnish
Fresh Curd , ताजा दही
Fresh Coriander leaves , धनिया पत्ता

For Soaking Paneer
In a bowl add paneer and soak it in some warm salted water and keep aside for further use.

For Curd Mixture
In a bowl add degi red chilli powder, coriander powder, turmeric powder, curd, butter and mix everything properly and keep aside for further use.

For Paneer Butter Masala Gravy
In a kadai heat ghee and add bay leaf, green cardamom, cloves, ginger, garlic, green chilli, onion and saute them until translucent.
Now add curd mixture, dry kashmiri red chilli and continue cooking for 2-3 minutes or until it’s fragrant.
Then add the cashew nuts, tomatoes, salt, degi red chilli powder and saute for 2 minutes on medium high heat.
Add the water then cover and cook for 10-12 minutes or until the tomatoes are soft.
Finish it with kewra water and switch off the flames, let it cool down and then grind it into a fine paste with a hand blender or mixture grinder. Keep aside for further use.

For Onion Tomato Masala Tempering
In a kadai heat butter and add onion saute until translucent then add degi red chilli powder then saute it for half a minute.
Now add tomatoes and cook until soft then pour the prepared gravy, butter, honey, dried fenugreek leaves and mix everything properly then bring it to a boil.
Add the soaked paneer without water and boil it for 4-5 minutes on medium heat.
Switch off the flames and serve hot and garnish with fresh curd and coriander leaves.

—Paneer Butter Masala—
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—Paneer Butter Masala by chef Ranveer Brar—

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