Easy HOMEMADE Paneer Butter Masala Recipe
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.
Take 2 cups of hot water in a bowl and season it with 1/2 teaspoon of salt and 1/4 teaspoon of turmeric powder, stirring to mix.
Cut 375 g of paneer into small cubes and add it to the hot water, letting it sit to prevent breaking and keep it soft.
In a heavy bottom pan over medium heat, add 2 tablespoons of oil and 2 tablespoons of butter, allowing the butter to melt and mix with the oil.
Add 3 green cardamoms, 5 cloves, and 4 Kashmir chilies to the pan and sauté until aromatic.
Add 2 chopped medium-sized onions and sauté until they turn translucent.
Stir in 1 teaspoon of ginger paste and 2 tablespoons of garlic paste, continuing to sauté until the raw flavor is gone.
Add 4 chopped tomatoes and 1/4 cup of cashew nuts to the pan, seasoning with 1/2 teaspoon of salt and mixing well.
Cook until the tomatoes soften, occasionally mixing and smashing them down.
Add 1 cup of water to the pan and cover, allowing it to cook for about 10 minutes.
Remove from heat and let cool before blending into a smooth paste.
In the same pan, add another 2 tablespoons of oil and 2 tablespoons of butter, then toss in 2 bay leaves and 1 slit green chili, sautéing briefly.
Add 1 finely chopped onion and sauté until it turns light golden.
Season with 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 2 teaspoons of Kashmir chili powder, and 1/2 teaspoon of turmeric powder, sautéing until the spices lose their raw flavor.
Pour in the blended tomato mix and mix well, seasoning with 1 teaspoon of salt.
Cook until the oil begins to separate, about 8 to 10 minutes.
Add approximately 2 cups of water swirled in the blending jar to the pan, adjusting for thickness as needed.
Stir in 1/2 teaspoon of kava essence and 1 tablespoon of kasuri methi, crushing it between palms before adding.
Add 1 teaspoon of garam masala, 2 tablespoons of fresh cream, and 1 teaspoon of sugar (optional), mixing well.
Add the paneer pieces after draining the water and gently mix to coat the paneer in the gravy.
Cover and cook for approximately 8 to 10 minutes before removing from heat and plating.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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