Paneer Butter Masala, also known as Paneer Makhani, is a popular North Indian dish that features a thick, creamy, and moderately spicy tomato-based gravy. It’s a popular choice in Indian restaurants and is ideal for special events. Let’s have a look at this step-by-step recipe for a wonderful Paneer Butter Masala that will satisfy your taste buds.
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Ingredients
For the paneer:
- 250g paneer (Indian cottage cheese), cut into pieces
- Two tablespoons butter.
- 1 teaspoon oil.
For the gravy:
- 3 tablespoons butter.
- One tablespoon oil
- 2 large, finely chopped onions
- three big tomatoes, pureed
- 2 teaspoons ginger-garlic paste.
- 2-3 green chilis, slit
- 1/2 cup cashews soaked in warm water for 15 minutes.
- One teaspoon of cumin seeds.
- One bay leaf.
- One-inch cinnamon stick.
- 2-3 green cardamom pods
- 2–3 cloves
- One teaspoon of turmeric powder.
- One teaspoon of red chili powder
- One teaspoon of coriander powder.
- One teaspoon of garam masala.
- One-half cup heavy cream
- One-half cup milk
- One tablespoon honey or sugar (optional)
- Add salt to taste.
- Fresh coriander leaves to garnish.
Instructions:
Step 1: Prepare the paneer.
- Heat 2 tablespoons butter and 1 tablespoon oil in a nonstick pan over medium heat.
- Sauté the paneer cubes till softly golden brown on all sides. Remove from the pan and set aside.
Step 2: Make the gravy.
- In a large pan, melt 3 tablespoons butter and 1 tablespoon oil over medium heat.
- Combine the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté until the spices have released their aroma.
- Add the finely chopped onions and sauté until they are golden brown.
- Add the ginger garlic paste and green chilies. Cook for another 2-3 minutes, or until the raw scent is gone.
- Add the pureed tomatoes and heat until the oil separates from the mixture.
- Puree the soaked cashew nuts into a smooth paste and transfer to the pan. Cook for an additional 2-3 minutes.
- Combine the turmeric, red chili powder, coriander powder, and salt. Mix well.
- Pour in the milk and simmer for 5-7 minutes, stirring occasionally.
Step 3: Combine Paneer with Gravy.
- Combine the sautéed paneer cubes with the gravy.
- Mix in the heavy cream and garam masala. Mix thoroughly and boil for another 5-7 minutes.
- If desired, use honey or sugar to balance the flavors.
- If needed, add a little water to the gravy to adjust its consistency.
Step 4: Garnish and serve.
- Garnish with freshly cut coriander leaves.
- Serve hot alongside naan, roti, or steamed basmati rice.
- Serve with raita and salad to finish the meal.
Conclusion
Paneer Butter Masala is a rich and creamy meal that delivers the true flavors of North India to your table. This recipe is ideal for both special occasions and regular dinners, with a delicious blend of spices and creamy textures. Enjoy the rich flavor of this popular dish with your family and friends. Happy cooking!
Tips for Perfect Paneer Butter Masala:
Use fresh, high-quality paneer for the greatest texture.
To keep the paneer soft and moist, soak it briefly in warm water before cooking
Adjust the spice levels to your desire.
To enhance the flavor, add a dab of butter right before serving.