How to make Paneer Butter Masala without Tomato, Kaju and Cream | Butter Paneer Masala
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.
Cut 200 grams of paneer into 12 pieces and then cut those pieces into triangle shapes.
In a pan, add 1 cup of water, garlic, ginger, green chili, and chopped onions, and bring it to a boil for about 7 to 10 minutes on high flame.
Once the vegetables are boiled, transfer them to a plate and let them cool down.
Blend the cooled vegetables in a blender to make a paste without adding extra water.
In another pan, heat oil and add a little Kashmiri red chili powder to it, mixing well.
Add all the paneer pieces to the pan and fry them on high to medium flame for about 3 to 4 minutes until they have a slight brown coating.
Remove the fried paneer and set aside.
In the same pan, add butter without any oil and let it melt, then add cumin seeds and fry them.
Add whole spices, turmeric, coriander powder, Kashmiri red chili powder, and salt, and mix well.
Add the blended vegetable paste to the pan and mix it with the spices.
Add half a cup of water from the blender to the mixture and mix well on medium to high flame until oil starts to separate from the sides.
Add 2 tablespoons of tomato ketchup as a substitute for tomatoes and mix well.
Once it starts to boil and oil rises to the top, add 1 cup of water for the gravy and mix well, then cover and cook for about 3 to 5 minutes on high to medium flame.
Mix powdered milk with water and add it to the pan instead of cream, then mix lightly.
Cover and cook for another 2 to 3 minutes.
Finally, add crushed kasuri methi and turn off the gas.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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