Introduction:

 

Hey there, foodies! Chef Ajay here, bringing you one of my all-time favorite recipes - Paneer Butter Masala. Let me take you on a journey through the tantalizing flavors of this iconic Indian dish.

 

I remember the first time I discovered Paneer Butter Masala - it was at a quaint little restaurant tucked away in the streets of Mumbai. The aroma of rich spices and creamy gravy wafted through the air, drawing me in like a magnet. With each bite, I was transported to a world of culinary delight, and ever since that day, this recipe has held a special place in my heart.

 

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Recipe of Paneer Butter Masala

 

Ingredients:

 

For Makhani Gravy:

• 6 tomatoes, cut into wedges
• 1 onion, sliced
• 1 whole green chili
• 2-3 whole dry red chilies
• 1/2 cup whole cashew nuts
• 2 bay leaves
• 2 small sticks cinnamon
• 1 black cardamom
• 3-4 green cardamoms
• 5-6 cloves
• 4-5 black peppercorns
• Few coriander roots
• 1/2 inch ginger
• 8-10 garlic cloves

For Onion Tomato Masala:

• 1 tbsp oil
• 2 bay leaves
• 1 cup chopped onion
• 1 tbsp ginger garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp coriander powder
• 2 cups chopped tomatoes

For Paneer Butter Masala:

• 1 tbsp butter
• 1/2 cup fresh cream
• 250 gm paneer (cottage cheese), cubed
• 1 tsp sugar
• 2 tsp kasoori methi (dried fenugreek leaves)
• 1 tsp salt
• 1 tsp garam masala

 

 

Method:

 

For Makhani Gravy:

1. In a pan, heat water and add tomatoes, sliced onion, whole green chili, dry red chilies, cashew nuts, bay leaves, cinnamon sticks, black and green cardamoms, cloves, black peppercorns, coriander roots, ginger, and garlic.

2. Boil until the tomato skins easily come off. Remove all whole spices from the pan and blend into a fine puree.

For Onion Tomato Masala:

1. Heat oil in a pan, add bay leaves and chopped onion. Sauté until golden brown.

2. Add ginger garlic paste, turmeric powder, red chili powder, and coriander powder. Cook until fragrant.

3. Add chopped tomatoes and cook until they become mushy.

Final Touch to Recipe:

1. Add the Makhani gravy to the onion tomato masala and continue cooking.

2. Add butter and fresh cream. Mix well.

3. Add paneer cubes, sugar, kasoori methi, salt, and garam masala. Cook for 2-3 minutes more.

4. Serve Paneer Butter Masala with parathas or rice. Enjoy the rich and creamy flavors!

 

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About the Recipe:

 

Paneer Butter Masala, also known as Paneer Makhani, is a classic North Indian dish that originated in the kitchens of Punjab. This indulgent delicacy features succulent cubes of paneer (Indian cottage cheese) simmered in a velvety smooth tomato-based gravy, enriched with butter and cream. The harmonious blend of aromatic spices such as cloves, cardamom, and kasuri methi (dried fenugreek leaves) lends a depth of flavor that is simply irresistible. Whether you're a seasoned cook or a novice in the kitchen, Paneer Butter Masala never fails to impress with its creamy texture and robust taste.

 

 

Cooking Tips:

 

1. Use Fresh Paneer: Opt for fresh paneer to ensure a soft and creamy texture in your dish.
2. Simmer Slowly: Allow the gravy to simmer gently to enhance the flavors and achieve the perfect consistency.
3. Adjust Spices: Tailor the spice level according to your preference by adjusting the amount of chili powder and garam masala.
4. Creamy Texture: For an extra creamy texture, blend the gravy until smooth before adding the paneer.
5. Kasuri Methi: Don't skip adding kasuri methi as it adds a subtle earthy flavor that complements the richness of the dish.

 

 

Pairing Guide:

 

Paneer Butter Masala pairs wonderfully with a variety of Indian bread such as naan, roti, or kulcha. It also makes a delightful accompaniment to steamed rice or jeera rice. For a complete meal, serve it alongside a refreshing cucumber raita and crispy papad.

 

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Frequently Asked Questions about Paneer Butter Masala:

 

1. Is Paneer Butter Masala the same as Paneer Tikka Masala?

   • Although both dishes feature paneer in a rich gravy, Paneer Butter Masala is creamier and milder in flavor compared to Paneer Tikka Masala.

2. Can I use store-bought paneer for this recipe?

   • Yes, store-bought paneer works well in this recipe. Just ensure to soak it in warm water for a few minutes to soften it before adding it to the gravy.

3. Is Paneer Butter Masala spicy?

   • Paneer Butter Masala is typically mild in spice level. However, you can adjust the amount of chili powder to suit your taste preferences.

4. Can I make Paneer Butter Masala ahead of time?

   • Yes, Paneer Butter Masala can be prepared ahead of time and reheated before serving. The flavors tend to deepen and develop over time, making it even more delicious.

5. Can I freeze Paneer Butter Masala?

   • Yes, Paneer Butter Masala freezes well. Store it in an airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

6. What can I substitute for cream in Paneer Butter Masala?

   • You can substitute cream with cashew paste or coconut milk for a dairy-free version of Paneer Butter Masala.

7. How do I make Paneer Butter Masala vegan?

   • To make Paneer Butter Masala vegan, substitute paneer with tofu and use coconut milk or cashew cream instead of dairy cream.

8. What are the key ingredients in Paneer Butter Masala?

   • The key ingredients in Paneer Butter Masala include paneer, tomatoes, onions, butter, cream, and a blend of aromatic spices such as garam masala and kasuri methi.

9. Can I add vegetables to Paneer Butter Masala?

   • Yes, you can add vegetables like bell peppers, peas, or mushrooms to Paneer Butter Masala for added flavor and nutrition.

10. Is Paneer Butter Masala a healthy dish?

    • While Paneer Butter Masala is rich and indulgent, you can make it healthier by using low-fat dairy options and reducing the amount of butter and cream used in the recipe. Additionally, incorporating vegetables adds to its nutritional value.

 

Hope you enjoy cooking up a storm in your kitchen with this delectable Paneer Butter Masala recipe! Happy cooking!

 

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