How to make Paneer Butter Masala | BEST EVER Paneer makhani | Food with Chetna
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.
Start by adding 2 tablespoons of sunflower oil to a pan.
Add roughly chopped red onion to the oil and cook on medium heat for 10-12 minutes until golden brown.
Add 3 garlic cloves and a roughly chopped 1 cm piece of ginger to the onions and cook for a couple of minutes.
Add 4 roughly chopped tomatoes to the pan.
Add 30 grams of soaked cashew nuts to the tomatoes for creaminess.
Cover the pan, lower the heat, and cook for 10-12 minutes until the tomatoes have softened.
Remove from heat and let it cool for 10 minutes before grinding to a paste.
Soak 2 blocks of paneer (approximately 450 grams) in lukewarm water to soften.
In the same pan, add 1 tablespoon of oil and 3 tablespoons of butter.
Add 3-4 green cardamom pods, 6 cloves, and 1 stick of cinnamon to the pan and let it sizzle for a few seconds.
Add the pureed mixture to the pan along with 200 ml of water and mix well.
Bring the mixture to a boil.
Add 2 tablespoons of tomato puree to enhance flavor and color, then lower the heat and cover the pan.
Cook for 10-15 minutes until creamy.
Add 1 teaspoon of salt, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of garam masala, and 1.5 tablespoons of kasoori methi to the curry and mix well.
Add 1 teaspoon of sugar to balance the sourness from the tomatoes and mix it up.
Cover and cook for 2 minutes.
Add 1-3 tablespoons of double cream to the mixture and stir well.
Remove the whole spices (cinnamon, cardamom, bay leaves) from the curry.
Taste the curry and adjust seasoning if necessary.
Serve the butter paneer masala with naan or rice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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