Paneer Butter Masala: A Dish You'll Want to Make Again and Again
Paneer Butter Masala is a popular North Indian dish that is enjoyed by many. This rich and creamy curry is also known as Paneer Makhani and is made with paneer, which is a type of cottage cheese, cooked in a tomato-based sauce. The dish is perfect for vegetarians and can be served with rice, naan, or roti. Its creamy texture and aromatic flavors make it a favorite amongst Indian food lovers.
Ingredients
For the Gravy
- 250 grams paneer cut into about 16 cubes
- 1 tablespoon butter
- 1 bay leaf
- 1 inch cinnamon
- 3 cloves
- 3 pod cardamom
- 1 large onion chopped
- 1 inch ginger chopped
- 3 cloves garlic chopped
- 3 medium-sized tomatoes chopped
- 14 cashews
- 1 ½ cup water
For the Curry
- 2 tablespoons of butter
- 2 tbsp oil
- 1 green chilli slit
- 1 inch ginger chopped
- 1 teaspoon red chili powder adjust to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon cumin powder
- 2 tbsp heavy cream
- 1 tsp salt
- 1 tsp kasuri methi crushed
- 2 tbsp coriander finely chopped
Instructions
For the Gravy
- Heat a large pan or kadhai over medium heat. Once it's hot, add the butter and let it melt.
- Add the whole spices - cinnamon stick, green cardamom pods, and cloves to the pan and sauté for a few seconds until fragrant.
- Add the chopped onions, chopped ginger and garlic to the pan and sauté them until they turn translucent. There is no need to brown.
- Now, add the chopped tomatoes and cashews to the pan. Add ½ cup water. Mix everything well and cover with a lid and cook for 15 minutes. Cook until the tomatoes are soft and mushy.
- Once the tomatoes are cooked, let the mixture cool down a bit and then blend it in a blender or food processor until it forms a smooth paste. If it is not fine smooth paste, then strain and discard any residue.
For the Curry
- Now, heat a pan over medium heat, then add 2 tbsp butter and 2 tbsp oil, 1 green chili, 1 bay leaves, sauté for a few seconds until fragrant.
- Add the finely chopped onions, saute until onion is golden brown
- REDUCE heat to LOW and add 1/4 tsp turmeric powder, 1 tsp chili powder, 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp garam masala powder, sauté for a few seconds until fragrant.
- Add the blended tomato mixture to it and cover with a lid. Cook for 5 minutes. Then open the lid and saute until the oil seperates.
- Add 1 ½ cup water to the mixture and stir all together. Check the consistency of the gravy and add more water if needed. Let it bring to boil again.
- Add the paneer cubes to the pan and mix them gently with the tomato gravy. Cover with a lid and cook for 5 minutes until the paneer is heated through.
- Open the lid and add the heavy cream to the pan and mix it in well. Cook for another 1-2 minutes. Add 1 tsp kasoori methi.
- Turn off the heat and garnish with some fresh coriander leaves.
- Your Paneer Butter Masala is now ready to be served! Enjoy it hot with some rice, naan, or roti.