Paneer Butter Masala, which is sometimes referred to as Paneer Makhani, is a well-liked Indian dish that is distinguished by its opulent and velvety tomato-based sauce and its tender paneer cubes, which are representative of Indian cottage cheese.
This dish is a favorite in Indian restaurants as well as in households because of its velvety texture and gently sweet flavor. It is very popular in Indian eateries. It is a versatile addition to any meal because it goes well with naan, roti, or rice, therefore making it a versatile choice.
Ingredients
For the Gravy
- Butter: 2 tablespoons
- Cumin Seeds: 1 teaspoon
- Onion: 1 large, finely chopped
- Ginger Garlic Paste: 1 tablespoon
- Tomatoes: 4 medium, pureed (or 2 cups diced)
- Kashmiri Chili Powder: 2 teaspoons (for color and mild heat)
- Garam Masala Powder: 1 teaspoon
- Salt: to taste
- Sugar: 1 tablespoon (to balance acidity)
- Paneer: 200 grams, cubed
- Fresh Cream: ½ cup
- Kasuri Methi (dried fenugreek leaves): 2 tablespoons
- Coriander Leaves: for garnish
Optional Ingredients
- Cashews: 10-15, blended with water to create a paste (for extra creaminess)
- Whole Spices: 2 green cardamoms, 1 bay leaf, ½ inch cinnamon stick, and 3 cloves (for added aroma)
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Instructions
Prepare the Cashew Paste: To make a smooth paste, first soak cashews in boiling water for fifteen to twenty minutes, and then combine them. Although this step is not required, it does give a richness to the gravy.
Cook the Onions: Toast the butter in a saucepan at a heat setting of medium. After adding the cumin seeds, allow them to sizzle. After that, add the onions that have been finely diced and sauté them until they become translucent.
Add Ginger Garlic Paste: Add the ginger garlic paste and continue to cook for around one to two minutes, or until the raw scent is no longer present.
Tomato Puree: The Kashmiri chili powder, sugar, and salt should be added after the tomato puree has been poured in. Continue to cook the mixture until it begins to thicken and the oil begins to separate from the gravy.
Combine Cashew Paste: If you are using it, add the cashew paste to the pan and thoroughly combine it with the gravy so that it is incorporated.
Add Paneer: Add the paneer cubes to the gravy in a gentle manner, making sure that they are well covered in the sauce. Cook for approximately two to three minutes over a low heat.
Finish with Cream and Spices: Garam masala, kasuri methi, and fresh cream should be stirred in at this point. Continuing to boil the curry for another two to three minutes. When necessary, adjust the seasoning.
Garnish and Serve: Serve hot with naan, roti, or rice, and garnish with chopped coriander leaves. If desired, serve with rice.
Nutrition
- Calories: Approximately 300-350 kcal
- Protein: 12-15 grams
- Carbohydrates: 20-25 grams
- Fat: 20-25 grams
- Fiber: 2-3 grams
Tips
Paneer Quality:In order to have the nicest texture, use fresh paneer. In order to soften it, soak it in warm water for fifteen minutes before adding it to the curry. If you are using store-bought, skip this step.
Adjust Spice Levels: Chilli powder from Kashmir is favored due to its color and its moderate level of heat. Depending on how much you can handle spicy foods, adjust the amount.
Creaminess: Either increase the amount of cream or add a little bit of milk to make the meal more decadent.
Storage: For up to three days, this dish can be stored in the refrigerator. To avoid the paneer becoming more rigid, reheat it carefully over a moderate heat.