Paneer Butter Masala, also known as Paneer Makhani, is a rich and creamy dish where paneer (Indian cottage cheese) is cooked in a buttery tomato-based gravy, spiced with garam masala. It’s a beloved dish in Indian cuisine, known for its silky texture and flavorful sauce.
Paneer Butter Masala
Paneer Butter Masala, also known as Paneer Makhani, is a rich and creamy Indian vegetarian dish that celebrates the flavors and textures of soft paneer (Indian cottage cheese) cooked in a velvety tomato-based gravy. It is a beloved North Indian specialty known for its luscious taste and indulgent, buttery texture. Paneer Butter Masala is a popular choice in Indian restaurants and a favorite among paneer enthusiasts.
Ingredients
- 250 g Paneer cubed
- 4 large Tomatoes pureed
- 1 large Onion finely chopped
- 3 cloves Garlic minced
- 1 inch piece Ginger minced
- 1 Green Chili slit (optional)
- 4 tablespoons Butter
- 1/2 cup Heavy Cream
- 1/4 cup Cashews soaked in hot water
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Sugar (optional, to balance acidity)
- 1 teaspoon Garam Masala
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Cumin Seeds
- to taste Salt
- Water as needed
- Fresh Cilantro (Coriander Leaves) for garnish
Instructions
Prep the Paneer:
- If using store-bought paneer, soak it in warm water for 20 minutes to soften. Then, cube the paneer into bite-sized pieces.
Make the Tomato Puree:
- Blend the tomatoes to a smooth puree. Strain to remove seeds and skin for a smoother gravy.
Prepare Cashew Paste:
- Blend the soaked cashews with a little water to make a smooth paste. Set aside.
Cook the Gravy:
- Heat 2 tbsp of butter in a pan over medium heat. Add cumin seeds and let them sizzle.
- Add the chopped onions and cook until they turn translucent.
- Stir in the minced garlic, ginger, and green chili. Cook until the raw smell disappears.
- Pour in the tomato puree, red chili powder, turmeric powder, and coriander powder. Cook until the oil begins to separate from the mixture.
Simmer the Sauce:
- Add the cashew paste to the pan along with 1 cup of water. Bring to a simmer. Cook for 10-15 minutes on low heat until the gravy thickens.
- Season with salt and sugar. Add kasuri methi by crushing it between your palms.
Add the Paneer:
- Add the paneer cubes to the gravy and let them cook for 5-7 minutes so that they absorb the flavors.
Finish with Cream:
- Lower the heat and stir in the heavy cream. Cook for another 2-3 minutes. Adjust the consistency with water if needed.
Garnish:
- Turn off the heat and add the remaining butter for that extra richness.
- Garnish with chopped cilantro.
Serve:
- Serve the Paneer Butter Masala hot with naan, roti, or rice.
Tips and Information
Conclusion:
Paneer Butter Masala is a delectable and creamy celebration of Indian flavors, combining the rich, buttery texture of paneer with a velvety tomato-based gravy. Its indulgent taste and luxurious appeal make it a favorite among both vegetarians and non-vegetarians. Whether enjoyed at home or in an Indian restaurant, Paneer Butter Masala continues to be a beloved dish that captivates the hearts and taste buds of food enthusiasts worldwide.Tips and Overview
- Paneer Texture: For softer paneer, always soak it in hot water before use.
- Tomato Puree: For a silky sauce, ensure the tomato puree is very smooth.
- Gravy Consistency: The gravy should be thick and creamy; adjust with water as necessary.
- Spices: For a milder flavor, reduce the amount of green chili and red chili powder.
- Creaminess: For a richer taste, you can increase the amount of cream or add a dollop of butter at the end.
- Serving Temperature: Paneer Butter Masala is best served hot to enjoy the full flavors.