How To Make Butter Paneer | Easy To Make Veg Main Course Recipe | Masala Trails With Smita Deo
Recipe Information
Brown Butter Paneer Makhani
Cultural Context
Originating from North India, Paneer Makhani is a rich and creamy dish traditionally served with naan or rice. It reflects the culinary heritage of Mughlai cuisine, where the use of butter and cream is common to create indulgent flavors. Today, variations abound, with some recipes incorporating brown butter for a deeper, nuttier taste, making it a beloved choice in Indian restaurants worldwide.
cream
🥗Healthier: coconut milk
💰Cheaper: milk + cornstarch
Coconut milk adds creaminess with fewer calories.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can mimic texture.
cashews
🥗Healthier: almonds
💰Cheaper: sunflower seeds
Sunflower seeds provide a nut-free alternative.
butter
🥗Healthier: ghee
💰Cheaper: margarine
Margarine is a budget-friendly substitute.
Boil some water.
Chop tomatoes into 2-inch cubes.
Blanch the chopped tomatoes in boiling water for about 10 to 12 minutes.
Fry the paneer until golden brown.
Remove the skin from the blanched tomatoes and make a puree along with the soaked cashew nuts.
Cool the tomatoes down to make it easier to remove the skin.
Add 1/2 cup of soaked cashew nuts to the tomato puree and blend it.
For the gravy, heat 2 tablespoons of ghee in a pan.
Add 1 tablespoon of butter after the ghee is hot.
Add 1 tablespoon of ginger-garlic paste and brown it slightly.
Add 1 tablespoon of red chili powder and sauté for about a minute.
Add the tomato-cashew paste to the pan and cook the gravy for about 7 to 8 minutes until the oil separates from the gravy.
Add 1 teaspoon of sugar, some fresh cream, and salt to the gravy.
Add a little bit of the water used to blanch the tomatoes to adjust the consistency of the gravy.
Bring the gravy to a boil.
Gently mix in the fried paneer and finish the dish by adding some kasuri methi.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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