The Creamy Delight: How to Make
Paneer Butter Masala
Introduction
Paneer Butter Masala, also known as Paneer Makhani, is a classic and beloved North Indian dish that never fails to impress. It's a creamy, tomato-based curry with chunks of soft and succulent paneer (Indian cottage cheese) that melt in your mouth. This dish strikes the perfect balance between spiciness and creaminess, making it a favourite among vegetarians and non-vegetarians alike. In this article, we'll take you through the steps to create this delectable paneer butter masala in the comfort of your own kitchen.
Ingredients:
For the
Paneer Marinade:
1. 250 grams
of paneer (cubed)
2. 1/4 cup
thick yogurt
3. 1/2
teaspoon red chili powder
4. 1/2
teaspoon turmeric powder
5. Salt to
taste
For the
Gravy:
1. 2
tablespoons of butter
2. 1
tablespoon of oil
3. 1 large
onion (finely chopped)
4. 2 large
tomatoes (blanched and pureed)
5. 1-inch
piece of ginger (grated)
6. 3-4
cloves of garlic (minced)
7. 1/4 cup
cashew nuts (soaked in warm water)
8. 1
teaspoon red chili powder (adjust to taste)
9. 1
teaspoon garam masala
10. 1/2
teaspoon turmeric powder
11. 1
teaspoon coriander powder
12. 1/2
teaspoon cumin powder
13. 1/2 cup
heavy cream
14. Salt to
taste
15. Fresh
coriander leaves for garnish
1. Paneer
Marinade:
In a bowl, mix yoghurt, red
chilli powder, turmeric powder, and salt.
Add the cubed paneer and coat
it well with the marinade.
Allow it to marinate for at
least 30 minutes.
2. Frying the Paneer:
Heat a pan and add 1 tablespoon
of butter and oil.
Add the marinated paneer cubes
and fry until they turn golden brown.
Remove the paneer cubes from
the pan and set them aside.
3. Preparing the Gravy:
In the same pan, add the
remaining butter.
Add finely chopped onions and
sauté until they turn translucent.
Add ginger and garlic and sauté
for a couple of minutes until the raw smell disappears.
4. Blending the Cashew Nuts:
Drain the soaked cashew nuts
and blend them into a smooth paste with a little water.
5. Making the Tomato Puree:
Blanch the tomatoes in boiling
water for a few minutes.
Peel the skin off, blend them
into a smooth puree, and set aside.
6. Adding Spices:
To the sautéed onions and
spices, add red chilli powder, turmeric powder, coriander powder, and cumin
powder.
Cook the spices for a minute or
two until they release their aroma.
7. Combining Cashew Paste and Tomato Puree:
Add the cashew paste to the pan
and mix well.
Follow it up with the tomato
puree and cook until the oil starts to separate from the mixture.
Reduce the heat to low and add heavy cream and garam masala.
Stir well to combine and let it simmer for
a few minutes.
9. Final Assembly:
Add the fried paneer cubes to the gravy and mix gently.
Cook for another 5-7 minutes on low heat,
allowing the paneer to soak up the
flavors.
10. Garnish
and Serve:
Garnish with fresh coriander leaves.
Serve hot with naan, roti, or steamed
rice.
Paneer
Butter Masala is a sumptuous dish that brings together the richness of paneer
with the creaminess of the tomato-cashew gravy. Making this dish at home allows
you to customise the level of spice and creaminess to suit your taste. Enjoy
this delightful dish with your loved ones, and savour the flavours of North
India in every bite.