Paneer Butter Masala
Summary of the Recipe
“Panner Butter Masala” A symphony of onions, tomatoes, and cashews, ground into a soul-warming base. “Good food is the foundation of genuine happiness.” — Auguste Escoffier It’s then kissed by aromatic spices and enriched with cream and khoya, creating a gravy that is pure luxury.Soft cubes of paneer are nestled into this crimson silk, simmering until they absorb every bit of its rich flavor.
Serving
This dish pairs beautifully with Warm Butter Naan or Garlic Naan,Fluffy Basmati Rice or Jeera Rice,Crispy Tandoori Roti
Equipment Required
- Kadai (used for cooking the initial base mixture and the final gravy).
- Mixer Jar or Grinder (used to process the cooked mixture into a fine paste).
“Ingredients for Paneer Butter Masala”
For the Base Paste
- 1 tbsp Oil 🛢️
- 2 large Onions, roughly chopped 🧅
- 10 whole Dry Red Chilies 🌶️
- 3 large Tomatoes, roughly chopped 🍅
- 1 cup Cashew Nuts 🥜
- 1 tsp Salt 🧂
For the Gravy
- 3 tsp Ghee 🧈
- 2 tsp Kashmiri Red Chili Powder 🌶️
- 1 tsp Garam Masala Powder
- A few Kasuri Methi (dried fenugreek leaves), crushed 🍃
- A handful of fresh Coriander Leaves, chopped 🌿
For Enriching & Finishing
- 3 grams Khoya
- 3 tbsp Milk 🥛
- 2 tbsp Fresh Cream
- 1 tsp Sugar (optional)
- ¼ cup Water 💧
- 1 tsp Salt (for final seasoning) 🧂
- 300g Paneer, cut into small cubes
Instructions
“Paneer Butter Masala”
Preparing the Base Paste: 1.In a kadai, heat 1 tbsp oil. Add 2 chopped onions and saute until translucent. Add 10 red chilies, 3 chopped tomatoes, and 1 cup of cashew nuts. Sprinkle 1 tsp salt. Cook until the tomatoes are soft and mushy.
2. Let the mixture cool, then grind it into a very smooth paste, adding a little water if needed.
Making the Gravy: 1.In the same kadai, heat 3 tsp ghee. Add 2 tsp Kashmiri red chili powder and quickly stir.
2.Add the ground paste back into the kadai. Be careful of splatters.
3.Add 1 tsp garam masala, crushed kasuri methi, and a handful of chopped coriander.Cover and cook on a low flame for 10 minutes.
Enriching and Finishing the Dish: 1.Grind 3g khoya with 3 tbsp milk into a smooth paste.
2.Add this paste and 2 tbsp fresh cream to the gravy. Stir well. Add 1 tsp sugar (if needed), ¼ cup water, and 1 tsp salt and mix
3.Gently add 300g of paneer cubes. Your delicious Paneer Butter Masala is ready!
4.Cover and simmer on low heat for 10 more minutes.Garnish with more cream and coriander
5.Your delicious Paneer Butter Masala is ready!
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