Paneer Butter Masala Recipe ❤️ | Restaurant Style Paneer Butter Masala Recipe ❤️| Paneer Makhni!
Recipe Information
Paneer Makhni
Cultural Context
Originating from North India, Paneer Makhni is a rich and creamy dish that showcases paneer, a fresh cheese, in a buttery tomato sauce. Traditionally served with naan or rice, it has become a staple in Indian restaurants worldwide. Its luxurious texture and flavor profile make it a favorite for special occasions and family gatherings, often enjoyed in homes during festive celebrations.
cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cashews
🥗Healthier: sunflower seeds
💰Cheaper: peanuts
Sunflower seeds provide a similar texture at a lower cost
Heat 4 tablespoons of oil in a pan.
Add 1 tablespoon of butter to the oil.
Add 1 teaspoon of white cumin seeds, 2-3 cloves, 2-3 green cardamom pods, 1 inch cinnamon stick, and 2 bay leaves to the pan and crackle them until fragrant.
Add 1/2 cup finely chopped onions and fry until soft and slightly pink.
Stir in 1 teaspoon of ginger-garlic paste and sauté for 1.5 to 2 minutes.
Add 1/3 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon Kashmiri red chili, 1 teaspoon coriander powder, and 1 teaspoon salt, adjusting salt to taste. Cook until oil separates from the mixture.
Blend 2 medium tomatoes in a mixer without adding water and add the puree to the pan. Cook until oil separates again.
In a separate pan, heat 1 teaspoon of oil and 1 teaspoon of butter for frying the paneer.
Add 200 grams of paneer cut into small cubes, along with 2 pinches of turmeric, salt, and red chili powder. Fry on low heat to avoid burning the spices.
Once the paneer is slightly browned, add 1 teaspoon of finely chopped ginger and 1 teaspoon of finely chopped green chili. Fry for another 30-40 seconds and set aside.
Return to the masala and add 2 tablespoons of yogurt, cooking until oil separates again.
Add the cashew paste made from 10-12 cashews and a little water, cooking until oil separates.
Add the fried paneer to the masala and mix well.
Stir in 2 tablespoons of fresh cream (optional), 1/2 teaspoon garam masala, 1 teaspoon dried fenugreek leaves, and 1/4 teaspoon sugar. Adjust sugar to taste.
Add 1/2 cup of water and cover the pan, cooking on low heat for 8-10 minutes.
Garnish with fresh coriander leaves before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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