ढाबा स्टाइल Instants पनीर बटर मसाला आसान तरीका Instants Paneer Butter Masala Recipe Honest kitchen
Recipe Information
Paneer Butter Masala
Cultural Context
Paneer Butter Masala is a popular North Indian dish known for its rich and creamy texture. It is often served in restaurants and is a favorite among vegetarians. The dish showcases the use of paneer, a fresh cheese common in Indian cuisine, and is typically enjoyed with naan or rice. Its origins can be traced back to the Mughlai cuisine, which has influenced many Indian dishes, making it a staple in Indian households and celebrations.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is lower in calories and high in protein, while ricotta is often less expensive.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk is dairy-free and lower in calories, while milk is usually cheaper.
Chop 3 medium-sized onions, roughly chop 5 tomatoes, and roughly chop a 3-inch piece of ginger.
Soak 1/4 cup of cashews in warm water for 15 minutes if short on time, otherwise soak for 30 minutes.
Blend the chopped onions, tomatoes, ginger, garlic cloves, and soaked cashews together to make a paste without adding water.
Cut 200 grams of paneer into cubes.
In a heavy-bottomed kadhai, heat 3 tablespoons of oil over medium heat.
Add whole spices: 1 bay leaf, 5-6 black peppercorns, 4-5 cloves, 2 green cardamoms, 1 large cardamom, and a small piece of cinnamon stick. Cook until fragrant.
Add 1 teaspoon of cumin seeds and wait for them to sizzle before adding the chopped onions.
Sauté the onions on high flame until they turn golden brown, stirring continuously to prevent sticking, for about 5-7 minutes.
Once the onions are golden, lower the flame and add the blended spice paste, cooking for 4-5 minutes.
Add the blended tomato-cashew paste to the kadhai, mixing well, and add a little water to clean the blender jar.
Increase the flame to medium and let it come to a boil, stirring occasionally, and add salt to taste.
Cover the kadhai and cook for 20-25 minutes on medium flame, stirring occasionally to prevent sticking.
After 20-25 minutes, check the color of the gravy and ensure it doesn't stick to the bottom.
In a separate pan, melt 1 tablespoon of butter on low heat, then add the paneer cubes with a pinch of turmeric, red chili powder, and salt to coat the paneer.
Add 1 tablespoon of kasuri methi to the melted butter and stir to infuse the flavor into the paneer.
Mix the cooked gravy with the paneer in the kadhai, adding hot water as needed to adjust the consistency.
Cook for another minute after adding the water, then finish with a pinch of garam masala and 2 tablespoons of cream if available, or use fresh cream.
Garnish with fresh coriander before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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