Paneer Butter Masala is an exquisite and classic Indian dish. It never
fails to tantalize taste buds with its rich and creamy flavors. This recipe comes
with velvety vegetarian delight combines succulent paneer/cottage cheese cubes
with a luscious tomato-based gravy. It is infused with aromatic spices and
finished with a dollop of butter. This is a must-try recipe for anyone seeking
an authentic Indian culinary experience. I am sure you will fall in love with
this rich, creamy, and flavorful delight of Paneer Butter Masala. This recipe
brings together the essence of Indian spices and the decadence of paneer. All
these spices makes it a perfect dish to relish with your loved ones. Enjoy the
vibrant tastes and aromas of India in the comfort of your home! So, without wasting
time, let's dive into the realm of flavors and create this delectable Paneer
Butter Masala! Enjoy cooking!
Preparation time - 10 minutes
Cooking time - 18 to 20 minutes
Serves - 2 person
Ingredients to make Paneer Butter Masala:
250g paneer/cottage cheese (cubed)
2 large finely chopped onions
4 ripe blanched & chopped tomatoes
2-3 green chilies
1/2 cup fresh cream
3 tablespoon butter
1 ½ tablespoon oil
1-inch grated ginger
4-5 minced garlic cloves
1 teaspoon cumin seeds
2 tablespoon chopped cashews
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1/2 teaspoon dried fenugreek leaves (kasuri methi)
1 teaspoon sugar
Salt to taste
Water as needed
For garnishing:
Freshly chopped coriander leaves
Fresh cream
Method to make Paneer Butter Masala:
·
Cut the paneer into bite-sized cubes and soak them in
warm water for about 10 minutes. This process softens the paneer and ensures it
remains tender when added to the gravy.
·
In a large pan heat 1 tablespoon of butter and a
little oil at medium heat. Drain the paneer cubes from water and gently sauté
them until they turn light golden on all sides at medium to slow flame. Remove
the paneer from the pan and keep aside.
·
In the same pan add the remaining butter and oil. Add
cumin seeds and let them splutter. Add the chopped onions and sauté until they
turn translucent.
·
Now it’s time to add grated ginger and minced garlic,
and cook for another minute.
·
Pour in the tomato puree and cook the mixture until
the oil starts to separate from the tomatoes.
·
This indicates that the tomatoes are cooked
thoroughly. Add slit green chilies and cashews to it. Mix well and cook for a
few more minutes.
·
For very smooth buttery gravy let the mixture cool at
room temperature & churn to make smooth paste.
·
Again add ½ teaspoon oil & 1 tablespoon butter in
a pan and let them heat. Add smooth gravy to it and cook for 2 minutes.
·
Now it’s time to add all dry spices and kasuri methi
to it. Add water to adjust the consistency. At last add cream to it and cook at
slow flame. Stir continuously to ensure the cream blends evenly. It will give
the velvety texture to your recipe.
·
At this stage add the sautéed paneer cubes into the
gravy and gently stir, ensuring the paneer is coated evenly with the luscious tomato
sauce. Pour water to adjust the consistency of the gravy and bring it to a
gentle simmer.
·
Garnish the Paneer Butter Masala with fresh coriander
leaves & fresh cream for a burst of color and added freshness.
·
Serve this mouthwatering delicacy with hot naan, roti
or steamed rice.
