PANEER BUTTER MASALA

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Paneer butter masala is a rich, creamy North Indian curry made with PANEER(Indian cottage cheese). It is popular for its smooth texture and vibrant orange-red color. It is often associated with Punjabi cuisine, and commonly served in restaurants across India.

Paneer butter masala is made by simmering soft cubes of paneer in a velvety tomato-based gravy. It has a mild sweet, tangy and slightly spiced flavour to it. Paneer butter masala pairs perfectly with naan, roti, Paratha or Jeera rice, and is a favourite dish for any special occasions due to its indulgent, buttery taste and comforting aroma.

ABOUT THE RECIPE:

Paneer butter masala generally has mild sweetness to it, due to the fresh cream added to it. In the restaurants, they add little sugar to enhance the sweet flavour of the recipe. This recipe tastes good either way. If you prefer restaurant style paneer butter masala, add 1 tablespoon of sugar at the end, before garnishing.

Regular paneer or malai paneer can be used for this recipe. Malai paneer has a soft and extra creamy texture compared to the regular paneer.

INGREDIENTS FOR PANEER BUTTER MASALA:

FOR GRAVY:

• ONIONS (MEDIUM SIZE/ DICED) – 2 NOS.
• TOMATO (MEDIUM SIZE/ DICED) – 4 NOS.
• KASHMIRI RED CHILLIES – 5~6
• CASHEWS (CHOPPED) – 1/4 CUP (WHOLE – 10 NOS).

MAIN INGREDIENTS:

• PANEER (DICED) – 250 GMS
• UNSALTED BUTTER – 50 GMS
• FRESH CREAM – 2 TBSP
• KASHMIRI RED CHILLY POWDER – 1 TBSP
• GARAM MASALA – 1 TSP
• KASURI METHI – 2 TBSP
• SALT – AS REQUIRED
• OIL – 1 TBSP

HOW TO MAKE PANEER BUTTER MASALA:

• Heat a pan, and add 1 tbsp of oil to it. Once the oil is heated, add the diced onions to it.

• Saute the onions until it turns translucent.

• Once the onions turn translucent, add the kashmiri red chillies to it.

• Saute it for 10 seconds, and add the diced tomatoes to it. Mix it, and let it cook until the tomatoes turn soft and mushy.

• Once it turn soft and mushy, add the cashews to it. Mix it well and turn off the flame. Let it cool down completely.

• Once it cooled down completely, add them to a blender and blend it to a fine paste. Do not add water while blending.

• Blend it without any lumps. If you have any lumps, strain it and then use it for cooking.

• To the same pan, add 25 gms of butter. Maintain the flame at medium-low.

• Once the butter starts to melt, add the kashmiri chilly powder to it.

• Mix it really well. Let it cook on medium-low for 10 to 15 seconds.

• After 10-15 seconds, add the blended mixture to it. Also, add the required salt to it.

• Add 1 cup of water to adjust the consistency of the gravy. It should be slightly watery.

• Turn the flame to medium-high. It will start to boil immediately.

• At this stage, add the garam masala and 1 tbsp of kasuri methi to it.

• Mix everything well. Cook it until it thickens.

• It shouldn’t be too thick. It should have the consistency of a curry. It will take around 4 to 5 on medium-high flame.

• Once it thickens, turn the flame to medium-low, and add the fresh cream to it.

• Mix it well. The gravy becomes slightly thick and creamy.

• At this stage, add the diced paneer to it.

• Mix it gently. Turn the flame to medium-low, cover it and cook it for 10 minutes.

• After 10 minutes, open the lid. The butter added would start to separate.

• At this stage add 1 tbsp of sugar (optional).
• Garnish it with chopped, fresh coriander leaves, 1 tbsp of butter, and turn off the flame.

YUMMY AND DELICIOUS PANEER BUTTER MASALA IS READY.

SERVE IT WITH ROTIS, NAAN, PARATHA OR JEERA RICE.

I HAD PANEER BUTTER MASALA WITH CHEESE PARATHA.

PRO TIPS:

• Using kashmiri red chilly gives the bright orange-red color for the recipe. Also, it is less spicy compared to other kind of chillies.
• I’ve used oil to saute the onion and tomato. Sauteeing the onions and tomatoes in the butter gives extra richness to the recipe.
• Add little butter on top while serving. It enhances the flavour of the dish.