Introduction : Paneer Butter Masala Recipe
If there’s one dish that has the power to transport your taste buds to a realm of culinary ecstasy, it’s the Paneer Butter Masala. This rich and creamy Indian curry is a true masterpiece that combines the succulent goodness of paneer (Indian cottage cheese) with a luscious tomato-based gravy. Whether you’re a die-hard foodie or just someone looking to elevate their dinner game, this recipe is a game-changer.
For Whom and Why?
Are you a lover of Indian cuisine? Or perhaps you’re on the hunt for a vegetarian dish that doesn’t compromise on flavor? The Paneer Butter Masala is designed to satisfy your cravings and leave you craving more.
This dish is perfect for:
- Vegetarians looking for a hearty and flavorful meal.
- Food enthusiasts eager to explore the vibrant world of Indian flavors.
- Home cooks who want to impress their guests with a restaurant-quality dish.
- Busy individuals searching for a quick yet indulgent recipe.
So, why is this recipe so great? It strikes the perfect balance between creamy, tangy, and spicy flavors, creating a symphony of taste that dances on your palate. Plus, it’s surprisingly easy to make, even for those new to Indian cooking.
A Brief History of Paneer Butter Masala
Before we delve into the intricacies of preparing this sumptuous dish, let’s take a moment to appreciate its history. Paneer Butter Masala, also known as Paneer Makhani, is a beloved North Indian delicacy that has captured the hearts of food enthusiasts worldwide. With its origins tracing back to the culinary heritage of the Mughal Empire, this dish was born out of a desire to create a harmonious blend of creaminess and spice.
Paneer Butter Masala
- Large Pan
- Cutting Board and Knife
- Stirring Spoon
- Spice Grinder or Mortar and Pestle
- Serving Bowls
- 250 gram paneer cottage cheese, cubed
- 3 tomatoes blanched and pureed
- 1 large onion finely chopped
- 1/4 cup cashew nuts soaked in warm water
- 1/4 cup fresh cream
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1/2 cup water
- 1 tablespoon dried fenugreek leaves kasuri methi, crushed
- Fresh coriander leaves chopped (for garnishing)
- Heat oil and 1 tablespoon of butter in a pan. Add chopped onions and sauté until golden brown.
- Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
- Add the tomato puree and cook until the mixture starts to leave the sides of the pan.
- In a blender, make a smooth paste of soaked cashew nuts and fresh cream. Add this paste to the tomato-onion mixture and cook for 2-3 minutes.
- Add cumin powder, coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.
- Add water and bring the gravy to a simmer. Allow it to cook for 5-7 minutes on low heat.
- Add the paneer cubes and kasuri methi. Simmer for an additional 5 minutes, allowing the flavors to meld.
- Adjust the consistency of the gravy by adding water if needed. You can also add more cream for a richer taste.
- Turn off the heat and garnish with chopped fresh coriander leaves.
- Serve the delicious Paneer Butter Masala with naan, roti, or steamed rice.
NUTRITION FACTS: Calories: 320 | Total Fat: 20g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 750mg | Total Carbohydrates: 28g | Dietary Fiber: 4g | Sugar: 8g | Protein: 10g
Notes and Variations
Cashew Cream Twist: For a nutty twist, replace heavy cream with cashew cream. Soak cashews, blend them into a smooth paste, and use it to enrich your curry.
Vegan Version: Swap paneer with tofu and use plant-based butter and cream for a delectable vegan rendition.
Extra Creamy: For an ultra-creamy texture, blend a portion of the cooked curry before adding the paneer.
Got some Paneer Butter Masala left over? Lucky you! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to maintain the lush consistency.
Serve your Paneer Butter Masala with fluffy naan, aromatic jeera rice, or even buttery parathas. The bread’s warmth and texture complement the creamy curry marvelously.
Frequently Asked Questions
- Can I use frozen paneer for this recipe?
Absolutely! Just remember to thaw the frozen paneer and pat it dry before adding it to the curry.
- How spicy is this dish?
The spice level is moderate, but you can adjust it by tweaking the amount of red chili powder to suit your preference.
- Can I make the curry in advance for a party?
Definitely! Prepare the curry in advance and store it in the refrigerator. Reheat and add paneer cubes just before serving.
- What’s the best way to blanch tomatoes?
Make a small slit at the bottom of each tomato, blanch them in boiling water for a minute, then transfer to an ice bath. The skin will peel off easily.
- Is garam masala spicy?
Garam masala is a blend of warm spices, so it’s not excessively spicy. It adds depth and aroma to the dish.
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