Paneer Butter Masala Recipe

Paneer Butter Masala Recipe: A Rich and Creamy Delight for Four

Paneer Butter Masala, also known as Paneer Makhani, is a popular Indian dish made with paneer (Indian cottage cheese) in a rich, creamy, and mildly spiced tomato-based gravy. It's a favorite at Indian restaurants and can be easily prepared at home. This recipe serves four people and is perfect for a family meal or a special occasion.

Ingredients:

For the Paneer Marinade:

• 250 grams paneer, cut into cubes
• 1 tbsp yogurt
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste

For the Gravy:

• 2 tbsp butter
• 2 tbsp oil
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1/2 cup cashew nuts, soaked in warm water for 15 minutes
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp sugar
• Salt to taste
• 1/2 cup fresh cream
• 2 tbsp kasuri methi (dried fenugreek leaves)
• 1/2 cup water
• Fresh coriander leaves for garnish

Instructions:

1. Marinate the Paneer:

• In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• Add the paneer cubes to the marinade, ensuring they are well-coated.
• Let it marinate for at least 30 minutes.

2. Prepare the Cashew Paste:

• Drain the soaked cashew nuts and blend them into a smooth paste with a little water. Set aside.

3. Cook the Paneer:

• Heat 1 tbsp of oil in a pan over medium heat.
• Add the marinated paneer cubes and sauté until they are golden brown on all sides. Remove and set aside.

4. Make the Gravy:

• In the same pan, add 2 tbsp butter and the remaining 1 tbsp oil.
• Add the finely chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
• Add the tomato puree and cook until the oil starts to separate from the mixture.
• Add the turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, and salt. Cook for 2-3 minutes.
• Add the cashew paste and mix well. Cook for another 2 minutes.
• Add 1/2 cup water and sugar, stirring to combine. Bring the mixture to a simmer.

5. Combine and Simmer:

• Add the sautéed paneer cubes to the gravy and mix gently.
• Reduce the heat to low and let it simmer for 5-7 minutes, allowing the paneer to absorb the flavors.

6. Finish with Cream and Kasuri Methi:

• Add the fresh cream and mix well to create a rich and creamy consistency.
• Crush the kasuri methi between your palms and sprinkle it into the gravy. Mix well.
• Adjust salt and sugar if needed.

7. Garnish and Serve:

• Garnish with fresh coriander leaves.
• Serve hot with naan, roti, or steamed basmati rice.

Tips for the Perfect Paneer Butter Masala:

• Paneer: Use fresh, soft paneer for the best texture. If using store-bought paneer, soak it in hot water for 10 minutes to soften.
• Marination: Marinating the paneer enhances the flavor, so don’t skip this step.
• Tomato Puree: Use ripe, red tomatoes for a vibrant color and rich taste.
• Cream: Fresh cream adds richness to the dish. You can substitute with cashew cream for a dairy-free version.
• Kasuri Methi: This adds a unique flavor to the dish. Crushing it between your palms releases its aroma.

Conclusion

Paneer Butter Masala is a classic dish that is sure to impress your family and friends with its rich and creamy flavor. This recipe is easy to follow and brings the authentic taste of Indian cuisine to your kitchen. Serve it with your favorite Indian bread or rice for a delightful meal. Enjoy!