Best Paneer Butter Masala Recipe: Rich and Creamy Delight
Introduction to Paneer Butter Masala
Paneer butter masala is one of the main dishes of Indian food; It is one of the lovely thick richest curries. This is a vegetarian’s dream: paneer – in this case, a mild cheese made with Indian cottage cheese style – in an overly indulgent tomato sauce. The dish is stirred with a variety of spices and a bit of cream for additional luxuriousness when required or to make it a celebratory family dinner. In this ensure we will show from the beginning the steps for the preparation of Paneer Butter Masala in order to be able to imitate it at home.
Ingredients Required for Paneer Butter Masala
There are a number of ingredients that are considered tied for the preparation of Paneer Butter Masala. The other main ingredients to be included are paneer, tomatoes, onions, ginger, garlic, and cashew nuts. They are mashed up together in a smooth consistency and eventually make up the thick broth of the gravy. Bay leaf and Green cardamoms which are bitter and cinnamon sticks and cloves which are sweet come under whole spices for having a proper full-blown meal. A little bit of hot spice red chili powder and some garam masala and turmeric powder add hotness to the food and color too.
Step-by-Step Instructions for Making Paneer Butter Masala
- Preparing the Tomato-Cashew Paste: To begin with, take a pan and heat a spoonful of oil until it sizzles. Add butter or oil and fry onions in a small pan, add ginger and garlic and stir till onions become golden brown, add 4 handfuls of cashew nuts and fry continually for 1 more minute. Next, add diced tomatoes until they dissolve with time. Let this mix cool down before pressing it into a round ball.
- Frying the Paneer: Return the flattened paneer to the same pan and add a tablespoon of butter. Lightly fry until golden. This process gives a nice appearance to the paneer and moreover, it allows the paneer to semi to the extent of gravy. Knead and shape the paneer to make the fried paneer chili dry.
- Creating the Gravy: Melt another tablespoon of butter and all of the whole spices (bay leaf, green cardamom, cinnamon, or one 3-inch stick of cinnamon or 1 tablespoon of cinnamon quills) in the same pan. Stir everything together again for 1-2 minutes until the spices give out their aroma. Add the cumin seeds and allow them to fry for a while then remove. Pour this mixture into the tomato-cashew paste then fry for five to seven minutes until the tomato’s smell reduces.
- Spicing Up the Gravy: Now mix the red chili powder, dry turmeric powder, garam masala, and salt in the mixture. Stir in the yogurt and leave the mixture to cook for a few more minutes. Then add ground one-fourth cup of water and mix it in the pot to make the gravy boil.
- Combining Paneer with the Gravy: Finally, mix all the Fried Paneer cubes little by little. Go ahead and grab some dry fresh leaves of fenugreek leaves (called Kasuri methi) and put them in your palms and crush them lightly before sprinkling them over the dish. Has a very mild taste and the flavour associated is that of Paneer Butter Masala. It is also important to add fresh cream to it to make it even creamier and silky. After 5- minutes on low heat Cook Paneer Butter Masala.
- Final Touches and Serving: More than one teaspoonful of sugar or honey is also not a bad option to make the taste better. You then add lemon juice and serve with fresh coriander leaves. Feeding Paneer Butter Masala either with naan roti or even steamed rice to your young is appropriate.
Why Paneer Butter Masala is a Favorite
Paneer butter Masala is neither a simple nor a high-calorie dish but indeed a balanced one. It has the required spices and milk which together with tomato gravy forms a perfectly nutritious and delicious combination when paired with paneer. It is almost tasteless and may be considered neutral and can be a partner to almost any Indian bread or with rice which makes it very popular among Indians eating both at home and in restaurants.
Try More Recipe:- Delicious Rasam Recipe: A Flavorful Journey Through South Indian Cuisine
Paneer butter masala is a kind of North Indian dish that calls for the use of rich vegetable gravy like that used in the preparation of paneer or cottage cheese. It is a curry that is neither too spicy nor too exotic and consumed in India along with Naan/roti or rice.
- 3 large tomatoes, chopped
- 1 large onion, chopped
- 1 -inch ginger, chopped
- 4-5 cloves garlic, chopped
- 10-12 cashew nuts
- 1/4 cup water
- 1 bay leaf
- 2-3 green cardamoms
- 1 -inch cinnamon stick
- 2 cloves 2-3
- 200 grams paneer, cubed
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1/2 cup fresh cream
- Salt to taste
- Fresh coriander leaves for garnish
- 1 tablespoon sugar (optional, for sweetness)
- 1 tablespoon honey (optional, for a mild sweetness)
- A pinch of asafoetida (hing)
- Prepare the Tomato-Cashew Paste:
- In a pan, heat 1 tablespoon of oil and sauté the chopped onions, ginger, garlic, and cashew nuts until the onions are golden brown.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Let the mixture cool and blend it into a smooth paste using a blender.
- Cook the Paneer:
- In the same pan, heat 1 tablespoon of butter and lightly fry the paneer cubes until they are golden brown. Remove and set aside.
- Make the Gravy:
- In the same pan, add another tablespoon of butter and the whole spices (bay leaf, green cardamoms, cinnamon stick, cloves).
- Sauté the whole spices for a minute until fragrant.
- Add the cumin seeds and let them splutter.
- Add the prepared tomato-cashew paste and cook for 5-7 minutes on medium heat.
- Spice Up the Gravy:
- Add the red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.
- Add 1/4 cup of water to adjust the consistency of the gravy and bring it to a boil.
- Add Paneer and Cream:
- Add the fried paneer cubes to the gravy and mix gently.
- Crush the dried fenugreek leaves between your palms and add them to the curry.
- Stir in the fresh cream and let the paneer butter masala simmer for 5 minutes on low heat.
- Final Touch:
- If using, add sugar or honey at this stage and mix well.
- Garnish with fresh coriander leaves.
- Serve:
- Serve the Paneer Butter Masala hot with naan, roti, or steamed rice.
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 16g80%
- Cholesterol 69mg23%
- Sodium 78mg4%
- Potassium 275mg8%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 11g22%
- Vitamin A 1026 IU
- Vitamin C 17.9 mg
- Calcium 351 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Adjust the amount of red chili powder according to your spice preference.