Ingredients

For the Paneer Marinade
Paneer 250 g, cubed
Curd (yogurt) 1 tbsp
Bhavo Red Chilli Powder 1 tsp
Bhavo Turmeric Powder 1/2 tsp
Salt 1/2 tsp
For the Paneer Butter Masala
Butter 2 tbsp
Refined oil 1 tbsp
Onion (pyaaz) 2 medium, finely chopped
Tomato puree 1 cup
Ginger-garlic paste 1 tbsp
Bhavo Red Chilli Powder 1 tsp
Bhavo Turmeric Powder 1/2 tsp
Coriander powder 1 tsp
Garam masala 1/2 tsp
Fresh cream 1/2 cup
Salt To taste
Water 1/2 cup
Fresh coriander For garnishing

Steps

Step 1: Marinate the Paneer

Time: 10 minutes

  • In a bowl, combine paneer cubes with Bhavo Red Chilli Powder, Bhavo Turmeric Powder, salt, and 1 tbsp curd.
  • Mix gently and let it rest for 10 minutes.

Step 2: Prepare the Gravy Base

Time: 10 minutes

  • Heat butter and oil in a pan. Add chopped onions and sauté until soft and lightly golden.
  • Add ginger-garlic paste and cook for 1 minute.
  • Add tomato puree and cook until the oil starts separating.

Step 3: Add the Spices

Time: 5 minutes

  • Add Bhavo Red Chilli Powder, Bhavo Turmeric Powder, coriander powder, and salt.
  • Cook for 2-3 minutes on low heat until the spices become aromatic.

Step 4: Make the Gravy

Time: 8 minutes

  • Add fresh cream and a little water to achieve a smooth consistency.
  • Cook for 4-5 minutes while stirring occasionally.

Step 5: Add the Paneer

Time: 5 minutes

  • Add the marinated paneer cubes and simmer on low heat for 4-5 minutes.
  • Sprinkle garam masala and mix gently without breaking the paneer.

Step 6: Garnish & Serve

Time: 2 minutes

  • Garnish with fresh cream and chopped coriander leaves.
  • Serve hot with naan, butter roti, or jeera rice.