Paneer Butter Masala :
Paneer Butter Masala is a well-known North Indian veggie lover dish made with paneer (Indian cottage cheese) cubes cooked in a rich and velvety tomato-based sauce. The curry is flavored with fragrant flavors, onions, tomatoes, and a generous sum of butter, giving it a delicious surface and delightful taste. It is frequently served with Indian bread like naan or roti, making it a flavorful and comforting dish delighted by many.
Punjabi paneer butter masala is one of the most well-known paneer recipes in Indian cooking. The near-perfect combination of spiciness and creaminess of its gravy makes it essentially overwhelming and flexible to be served with any Indian bread. Whether you serve it with tandoori roti, naan, and paneer kulcha or with steamed rice, it’s going to fulfill your sense of taste like never sometime recently. Take after our step-by-step photo recipe to make this best vegetarian dish for lunch.
Here’s a scrumptious recipe for Paneer Butter Masala, a well-known and creamy Indian dish that includes paneer (cottage cheese) in a rich tomato-based gravy:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 servings
Ingredients:
| 250 gms Paneer (or Tofu), cut into 1-inch cubes |
| 2 medium Onions, finely chopped |
| 1½ teaspoons chopped Ginger |
| 3-4 Garlic Cloves |
| 3 medium Tomatoes |
| 6-8 Cashew Nuts, splashed in water for 15 minutes |
| 1 little piece of Bay Leaf |
| 2 Green Chillies, slit lengthwise |
| 1/2 cup Full Fat Milk |
| 2 teaspoons Kasuri Methi (dry fenugreek leaves) |
| 1/2 teaspoon Garam Masala Powder |
| 1 tablespoon Coriander Powder |
| 1 teaspoon or to taste Red Chili Powder |
| 2 tablespoons Fresh Cream (or homemade malai) |
| 2 tablespoons Butter |
| 2 tablespoons Oil |
| Salt to taste |
Directions :
1. If you are utilizing solidified paneer cubes, at that point defrost them.
2. Pound 2 medium onions (chopped), 1½ teaspoons chopped ginger, and 3-4 garlic in a processor and make onion paste. Pound 6-8 doused cashew nuts with 2 tablespoons of water to make cashew nut paste. Make the tomato puree by smashing the 3 medium tomatoes in the blender or blender processor. You can blanch the tomatoes before making the puree for superior results.
3. Warm 2 tablespoons cooking oil and 2 tablespoons butter in a non-stick broiling skillet over medium fire. Include onion glue and a little narrow leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
4. Include 2 green chilies and 1 teaspoon ruddy chili powder and sauté for 30-40 seconds. Include cashew nut paste.
5. Mix and cook for 2 minutes.
6. Include tomato puree and cook until oil begins to partition from the puree, it will take around 3-4 minutes.
7. Include 1 tablespoon coriander powder and 1/2 teaspoon garam masala powder and blend well.
8. Include 1/2 cup milk, 1/2 cup water, and salt; blend and cook until oil comes on the surface or for approx. 4-5 minutes.
9. Include 250 gms paneer cubes, 2 teaspoons kasuri methi, and cook for approx. 2 minutes or until you get the wanted consistency of gravy.
10. Include 2 tablespoons of fresh cream.
11. Blend appropriately and turn off the flame.
12. Exchange the arranged curry to a serving bowl. Decorate Punjabi paneer butter masala with milk cream or a cube of butter and serve with butter garlic naan.
Cooking Tips and Variations:
- Add 1/2 cup water in step-8 and cook for 3-4 minutes if the gravy is as well thick.
- You can moreover utilize chopped onion instead of utilizing pulverized onion for variation.
- You can too include shallow-fried paneer cubes. Spread great quality paper serviette or kitchen paper on a plate and put shallow fricasseed paneer cubes on it to douse and expel an abundance of oil from it to make a generally sound low-oil curry.
- If you like creamier gravy, at that point include more drain cream in step-10. Then again, if you do not like the rich taste, at that point you can altogether avoid utilizing the cream.
- Paneer is utilized in this conventional Indian curry recipe however, you can utilize tofu if paneer is not available.
Taste: Spicy
Serving Ideas: Serve tasty paneer butter masala with naan, lachha paratha, roti, triangle jeera paratha, or jeera rice for lunch or supper. The creaminess of gravy and the abundance of paneer make it a perfect zesty curry for capacities and parties. It especially tastes best when served with methi roti and a glass of lassi.