Paneer butter masala recipe

 

Many vegans consider paneer-based foods and related dishes to be one of their most important sources of protein. It can be used in a range of recipes, including bread, pizza, rice, sandwiches, and sometimes even deeply-fried munchies, although cuisines are the most famous. The paneer butter masala is also called paneer makhani. It is a favorite choice among paneer curries because of its sweetish curry flavor.

We always think that most north Indian or punjabi curries have the same gravy base and technique, thus they must be simple to make. One of the misconceptions, especially for paneer-based foods like curries, has been this. I used to some paneer curries but named them differently depending on the occasion. But believe me when I say that each and every punjabi curry has so many subtle differences and nuances that it is distinct, hence the unique names. For example, the base for this butter paneer recipe is made using onion and tomato, but it is handled differently from matar paneer or kadai paneer.

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In addition, a considerable amount of butter and fresh cream are used, giving the curry a lightly sweet, and spicy flavor. Furthermore, the amount of spice used is modest, thus it is popular all across the world, not just in India.

Ingredients

For masala paste

Name	Quantity
Oil	4 Tsp
Butter	4 Tsp
Cloves	10
Cardamom	4
Onion (Sliced)	4
Clove and garlic	4
ginger	2 inch
Tomato (Sliced)	6
cashew	30

For making curry

Name	Quantity
Oil	4 Tsp
Butter	4 Tsp
Bay leaf	2
Red Chilli	2
Onion (Finely chopped)	2
Turmeric	1 Tsp
Chilli powder	0.5 Tsp
Coriander powder	1.5 Tsp
Cumin powder	0.5 Tsp
Garam masala	1
Salt	2 Tsp
Water	2 cups
Cream	4 Tsp
Paneer	32 cubes
Kasthuri methi	2 Tsp
Coriander (finely chopped)	4 Tsp

 

How to make a gravy base?

Step 1: Take a large pan/Kadai and exposed it to medium heat. In the pan, add 4tablespoon of oil and butter.

Step 2: Secondly, add 4 pieces of clove, garlic and 2-3 pieces of cardamom. At a low flame, sauté until becomes it turns to aromatic.

Step 3: Now you have to add 2 onions sliced, 3 cloves and garlic, and 1-inch of ginger.

Step 4: Saute the sliced onions until shrink slightly.

Step 5: Add the sliced 3 tomatoes, 15 pieces of cashew, and then sauté for two minutes.

Step 6: Now cover the pan with a lid and boil for 10 minutes to soften the tomatoes

Step 7: After 10 minutes of boiling, cool completely. Then transfer those boiled things to the blender to get a smooth paste.

Step 8: Pass the obtained paste to the strainer to get rid of some seeds as well as skin.

Step 9: Now, the smooth and silky tomato-onion paste is ready. Keep aside.

How to make paneer butter masala?

Step 1: In the first step of making paneer butter masala, take a pan. Heat the pan. In that pan, add 4tsp of oil, butter, 1bay leaf, and 1chilli. Sauté all these ingredients until the spices turn aromatic.

Step 2: Here, add one onion and sauté which will turn to a golden brown.

Step 3: Now lower down the flame. Add 1 tsp of chili powder, ¼ tsp of turmeric, ¾ tsp of coriander powder, ½ garam masala, and 1 tsp of salt.

Step 4: Saute all the spices which will turn aromatic.

Step 5: Now add the prepared onion-tomato paste and mix thoroughly.

Step 6: After adding and mixing, cook for few minutes until the oil separates from the onion-tomato paste.

Step 7: Now add one cup of water and mix well to adjust the consistency.

Step 8: Add 4 tsp of cream and mix well again.

Step 9: Now our king, 32 cubes of paneer was added and mix gently.

Step 10: Let the flam turn down to simmer for 5 minutes to absorbs the flavor.

Step 11: Add 1 tsp of kasthuri methi and 2 tsp of coriander and mix well.

Step 12: Finally, enjoy the paneer butter masala recipe with naan or roti.

 

In this post, we have seen how to make a paneer butter masala recipe. If you are looking alternative for fresh cream, you can use curd. I hope you find this post useful. Happy cooking!

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