Paneer butter masala is a rich, creamy dish made with paneer ( cottage cheese). It is a popular delicacy of northern India served with Naan or Paratha. Its taste ranges from sweet to tangy, making it a dish adored by all, young and old.
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-step method
4 . Tips
1. About the recipe:
Called by various names such as butter paneer or butter paneer masala, or paneer makhani, this dish is the most popular Indian paneer dish. Obviously, being so popular, it is served in many Indian Restaurants. The dish has a lovely tang from the tomatoes and is slightly sweet, creamy, and velvety. With this easy and quick recipe, you can make restaurant-style paneer butter masala within minutes.
Let’s Start Cooking!
Serving Suggestions 3 to 4 person
Preparation Time 15 minutes
Cooking Time 10 minutes
2 . Ingredients :
- 300gm Paneer ( cottage cheese)
- 5 to 6 ripe and red chopped tomatoes
- 1 chopped onion ( cut into small size)
- 1 tablespoon garam masala powder
- 1 tablespoon red chilli powder
- 1/2 teaspoon of turmeric powder
- 10 to 15 cashews
- 2 green chillies
- 3 tablespoon of butter + 2 tablespoon of oil
- 1 teaspoon Fenugreek leaves ( kasoori methi)
- 2 to 3 tablespoons of cream
- 1 tablespoon of grated ginger
- 1/2 teaspoon of sugar
- 1 tablespoon of red chilli powder
3. Step-by-step method :
Preparation for the gravy
- Put some butter and refined oil in a thick bottom pan or kadhai. Add 2 slit green chillies, onion and saute. After 2 minutes, add chopped tomatoes, red chilli powder, turmeric powder, garam masala powder, cashews and salt.
- Now, saute all the ingredients for a few minutes, leaving the mixture cool.
- Pour the mixture into a blender with 1 /2 cup of cold water. Blend this mixture to a smooth puree.
- Cut paneer into small cubes.
- Put butter and a little oil in a thick bottom pan or kadhai (adding oil stops butter from burning). Now, pour onion tomato gravy into a pan and add ½cup (75ml) of water; mix it for desired consistency and cook on medium flame. After that, add a little sugar, taste the whole mixture and cook on low flame.
- Make sure that the gravy reaches the desired consistency, then add 300 grams of paneer.
- Stir and mix the paneer cubes gently in the gravy.
- Take 1 teaspoon of kasuri methi in your palm, crush it between your palms, and add to the gravy. Then add 2 to 3 tablespoons of cream to the dish. Stop cooking when the gravy becomes a little thick or your desired consistency.
- Transfer paneer butter masala to a serving bowl and garnish with coriander leaves and a little cream. Serve with roti, naan or paratha.
4. Tips:
- Don’t overcook paneer, and it will become stiff.
- The addition of sugar enhances the flavour.
- Crushing kasuri methi between palms will release more flavour.
- Ghee can also be used in place of butter.
