Paneer Butter Masala | How to make Paneer Butter Masala Recipe
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Paneer Butter Masala | How to make Paneer Butter Masala Recipe- “Paneer Butter Masala” is a all-round favourite Punjabi curry. It is a dish that not just Indians but even non-Indians love to eat. This goes with Roti, Naan, Chapati, Puri, Jeera Rice and many more.
Though Paneer Butter Masala is a Punjabi dish, it is often spiced up by down South with more Masalas. But the original Butter Masala is not spicy, but has a balanced taste and is easy on the palate.
Paneer Butter Masala is also referred to variously as Paneer Makhani and Butter Paneer Masala. The names may differ but they all are creamy with thick Tomato and Cashew Nut gravy.
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Tips
How do they get such thick, red Gravy?
• The Gravy for Paneer Butter Masala is a mix of Tomatoes and Cashew Nuts. This gravy is called Makhani Gravy. The deep red colour comes from using ripe tomatoes and adding Kashmiri Mirchi Powder.
To get restaurant-like Gravy:
• The Gravy has a balanced, not-too-sour taste if you choose ripe, non-sour Tomatoes.
• Cashew Nuts make the Gravy smooth and thick and add a rich taste.
• Use Paneer that is fresh and soft. If you got it from outside then soak it for 10 minutes in water prior to adding it to Gravy. That makes it soft. But homemade Paneer always gives you the best taste.
• Kasuri Methi (Dried Fenugreek Leaves) should be crushed and used. If you don’t have it, then you could use Fresh Coriander. But, remember, Kasuri Methi must be used for this recipe.
• I have used Pista to make Gravy even more creamy. It adds a new taste to the Gravy too. But in a classic, traditional Paneer Butter Masala recipe, Pista is not used.
• If you add Sugar to the Gravy, it balances out the sour taste of the Tomatoes.
• When you pour water into the Gravy and cook, a layer is formed on the surface. The Curry looks more attractive if you remove the scum.
• You could use Fresh Cream out of a Tetra Pack or use cream of milk at home.
• Tone down the spices and Chili. This recipe is not very hot.
Paneer Butter Masala | How to make Paneer Butter Masala Recipe - Recipe Video
Paneer Butter Masala | How to make Paneer Butter Masala Recipe
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 4
Ingredients
- 200 gms Paneer
- 5 Tomatoes
- 1 Onion
- 1/4 cup Cashew Nuts
- 1 Inch Cinnamon Stick
- 2 Cardamoms
- 2 Cloves
- 1/2 Ginger Piece
- 4 Garlic Cloves
- 1/2 tsp Crushed Kasuri Methi (dried Fenugreek leaves)
- 3/4 tsp Coriander Powder
- 3/4 tsp Roasted Cumin Powder
- 1 tsp Sugar
- 4 tbsps Butter
- Salt
- 2 tsps Kashmir Mirchi Powder
- 1 tbsp Oil
- 1/2 cup Fresh Cream (Milk Cream)
- 2 tsps Fresh Green Coriander
- 300 ml Water for Gravy
- 1/2 ltr Water to cook Tomatoes
Instructions
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Cook diced Tomatoes, Onions, Cinnamon, Cloves, Cardamoms, Cashew Nuts in a pan in half a liter of water.
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When it is cooked well, grind it to a soft, smooth paste-like Butter in a mixie.
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Melt Butter in a pan, add some Oil and Kashmiri Mirchi Powder, fry a little, then add the Tomato Cashew Paste and let it cook until it becomes thick.
- Once the Gravy is thick, add Kasuri Methi Powder, Cumin Powder, Coriander Powder, Salt, Sugar and add 300ml of water. Let it boil.
- A frothy layer forms on the surface of the boiling Gravy. Remove it so that the Curry looks attractive.
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When the Gravy is thick, add the Paneer pieces and let it cook for 2-3 minutes.
- Finally, add Fresh Cream (Milk Cream) and mix.
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Sprinkle chopped Green Coriander before removing from fire.
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