Table of Contents
Introduction:
Why Make Paneer Butter Masala at Home
Why does Paneer Butter Masala Recipe at restaurants taste so divine? We all wonder, thinking it’s too complex to recreate. I’m here to break down those myths. With a promise to transform your home cooking with a simple paneer butter masala recipe. Expect to explore ingredients, techniques, and little-known tips. Crafting this dish at home offers a delightful journey into Indian cuisine and provides a wonderful opportunity to twist the flavors to suit your palate perfectly. Turn your kitchen into the best seat in the house. In this blog post, we’ll guide you step by step to recreate that authentic restaurant experience with ease and flair. Let’s get started on this flavorful adventure.
Overview of the Recipe
This classic dish combines soft paneer cubes with a creamy, rich tomato-based sauce infused with traditional Indian herbs and spices. Whether it’s a special occasion or you’re just looking to spice up your dinner routine, mastering this recipe will leave your guests impressed and craving for more.
This is a really quick and easy recipe. Paneer Butter Masala Recipe, no matter whichever Dhaba or restaurant you visit, you can get lot of varieties of it. There is a makhani gravy, onion tomato masala or also known as chop masala, there is white gravy and yellow gravy. So these gravies are mixed in varied proportions and combinations, with a little spicy, a little sweet adjustments, different recipes are made.
As you go to different places, the Paneer Butter Masala Recipe will keep changing and there may be some variations in it’s recipes. Now for Paneer Butter Masala Recipe, basically there should be paneer, butter and masala( spices) in it. But if you make it in chop masala or bhuna masala, then it will become Paneer Bhuna. It’s gravy is orange or yellowish tinged.
The one that I make is an orange gravy. But the recipe that I am showing is a quick recipe. You don’t need to make any gravy separately. You don’t need to make a lot of fuss or even do too much of chopping. By a simple and quick method, Paneer Butter Masala Recipe will be ready and it’s results are mind-blowing.
Ingredients Needed:
1. Ingredients to make gravy
- Tomatoes-2
- Garlic-5 to 6 cloves
- Ginger-1/2 inch
- Coriander stems-2 tbsp
- Green chilli-1
- Kashmiri chilli powder-1 tbsp
- Coriander powder-1/2 tbsp
- Cumin powder- 1/4th tbsp
- Cashews- 10 to 12 pieces
2. Ingredients for paneer fry
- Oil- 1 tbsp
- Butter-1 tbsp
- Paneer cubes-200gm
- Salt- a pinch of
- Kashmiri chilli powder- a pinch of
3. Ingredients to make paneer butter masala recipe
- Oil-1 tbsp
- Butter-2 tbsp
- Cumin seeds-1/2 tbsp
- Green cardamom-2 pieces
- Cinnamon-1/2 inch stick
- Bay leaf-1
- Chopped garlic-1/2 tbsp
- Green chilli -1
- Onion- 1
- Turmeric powder-1/4th tbsp
- Kashmiri red chilli powder- 1/4th tbsp
- Salt- according to taste
- Sugar- 1/2 tbsp
- Roasted kasuri methi powder- a pinch of
- Garam masala powder- a pinch of
- Fresh cream-2 tbsp
- Fresh coriander leaves- 2 tbsp
Watch Paneer Butter Masala Recipe Video
Preparing the Ingredients:
Cutting the Paneer
Cube the paneer into bite-sized pieces. Not too small, to prevent them from breaking during the cooking process.
Making Gravy
Prepare gravy with tomatoes and other ingredients separately. Blend them to a fine consistency for a smooth gravy.
Pre-measuring Spices
Have all your spices measured and ready. This speeds up the cooking process and ensures flavors are well blended.
Step by Step Cooking Process of Paneer Butter Masala Recipe with Photos:
For the Gravy
- To a mixer grinder jar add 2 tomatoes, 5 -6 cloves of garlic, 1/2 inch ginger, 2 tbsp of coriander stems, 1 green chilli, 1 tbsp kashmiri chilli powder, 1/2 tbsp coriander powder, 1/4th tbsp cumin powder, 10-12 pieces soaked cashews ( soaked for 15-20 mins or you can boil them for 5 mins too ). Remove the water and add the cashews.
- Now you have to blend all these ingredients nicely without adding any extra water to it. Make a fine paste.
For Paneer Fry
- Take a fry pan or a wok and add 1 tbsp refined oil & 1 tbsp butter & heat it up slightly.
- Now add 200 gm paneer cubes in the pan and add a little salt to taste & add a pinch of Kashmiri red chilli powder and mix the paneer with light hands or toss it so that the paneer does not crumble.
- Cook the paneer for 1-2 minutes. By doing this step the paneer holds it’s structure nicely. Now transfer it to a bowl.
For The Paneer Butter Masala
- Use the same wok & add 1 tbsp refined oil and 1 tbsp butter. Let it heat up slightly.
- Now to this add 1/2 tbsp cumin seeds, 2 pieces green cardamom, 1/2 inch cinnamon stick, 1 bay leaf, 1 tbsp chopped garlic and add 1 chopped green chilli & stir it nicely.
- Now to this add 1 chopped onion.
4. You have to saute these onions on medium high flame untill they are light golden brown in colour.
5. Once the onions are light golden brown in colour, then lower the flame. Now add 1/4th tbsp turmeric powder & 1/4th tbsp kashmiri red chilli powder for colour.
6. Stir it well. Then add a splash of hot water and cook the spices for 1-2 mins.
7. Once you have cooked the spices, add the gravy that we had blended earlier and add salt to taste & add a pinch of sugar to balance the tartness of the tomatoes.
8. Stir everything together well.
9. Now you have to cook this gravy for 8-10 mins on medium flame. Continue stirring. Since there is cashew paste in it, the gravy has a tendency to stick to the bottom of the pan.
10. Cook the gravy for 10 mins while stirring until the gravy leaves the sides of the pan and it starts releasing some oil from it.
11. Now you can see after 10 mins, how the gravy has nicely thickened. It’s leaving the sides of the pan & the oil has released as well.
12. At this stage add some hot water to adjust it’s consistency and stir well & cook this gravy for 2-3 mins.
13. Once cooked, taste it and adjust the salt and sugar as per taste.
14. Then add the sauteed paneer. Add 1 tbsp butter, a pinch of roasted kasuri methi powder, a pinch of garam masala powder, 2 tbsp fresh cream & add some freshly chopped coriander leaves.
15. Now here gently stir it to avoid the paneer from crumbling. Just mix it lightly & cook it for 1-2 mins.
16. Now sprinkle some more freshly chopped coriander leaves on top and delicious Paneer Butter Masala Recipe is ready to serve.
Tips for a Perfect Paneer Butter Masala Recipe:
Adjusting Heat Levels
Spice tolerance can vary; adjust chilli and garam masala according to your preference.
Achieving the Perfect Consistency
The gravy should coat the back of a spoon. If too thick, add a little water; if too thin, let it reduce a bit more.
Flavor Enhancements
A pinch of roasted fenugreek leaves (kasuri methi) added at the end can elevate the dish significantly.
Serving Suggestions:
Accompaniments
Best served with naan, roti, fried rice or with plain basmati rice to soak up the delicious gravy.
Garnishing Ideas
A sprig of fresh coriander leaves and swirls of cream can add visual appeal and a hint of freshness.
Storing and Reheating Tips:
Refrigeration Guidelines
Can be stored in an airtight container for up to 3 days.
Best Methods to Reheat
Gently reheat on the stove, or on gas burner adding a little water to adjust consistency if necessary.
Customization Ideas:
Vegan Variants
Use firm tofu instead of paneer and coconut cream in place of dairy cream for a vegan version.
Adding Veggies for a Twist
Peas, bell peppers, or even spinach can add a nutritional punch and a pop of color.
Conclusion:
Quick Recap
We’ve journeyed through the art of crafting a restaurant-style Paneer Butter Masala Recipe at home, from the essential ingredients to cooking techniques and storage tips. With a bit of patience and creativity, you can create a dish that’s both comforting and impressively authentic.
Encouragement to Try the Recipe
I encourage you to embrace the process, experiment with the flavors, and make this dish your own. The satisfaction of serving a dish that brings a smile to faces is unmatched. So, go ahead, give this recipe a try and bring a piece of Indian culinary delight into your home.
You may also like this post as well- Paneer butter masala recipe
Frequently Asked Questions:
Q. Can I make this recipe without butter?
A. Yes, you can skip butter and use ghee, oil, or any other fat of your choice. However, butter adds a distinct flavor to the curry.
Q. Can I skip adding onions in this recipe?
A. Yes, you can omit onions in this recipe, but they do add extra taste to the dish.
Q. Can I make paneer butter masala vegan?
A. To make this recipe for vegan, substitute paneer with tofu. Opt for firm or extra firm tofu, avoid soft tofu. You can also dip the tofu before using it.
Q. How can I make this recipe healthier?
A. To make the Paneer Butter Masala Recipe healthier, you can consider using alternatives like ghee instead of butter, low-fat cream, and adjusting the sugar content to suit your preferences.
Q. Why does paneer break while cooking?
A. If homemade paneer has too much moisture, it can break while cooking. Ensuring the right consistency of paneer is crucial to prevent it from breaking during the cooking process. Here I have used Amul paneer.
A. Some side dishes that go well with Paneer Butter Masala Recipe are:
- Naan
- Kulcha
- Pulao
- Jeera Rice
- Fried rice
Q. what are the ingredients required for paneer butter masala recipe?
A. The ingredients required for Paneer Butter Masala include:
- Tomato
- Garlic
- Ginger
- Coriander stems
- Green chilli
- Kashmiri chilli powder
- Coriander powder
- Cumin powder
- Cashews
- Oil
- Butter
- Paneer cubes
- Salt
- Kashmiri chilli powder
- Cumin seeds
- Green cardamom
- Cinnamon
- Bay leaf
- Chopped garlic
- Green chilli
- Onion
- Turmeric powder
- Kashmiri red chilli powder
- Salt
- Sugar
- Roasted kasuri methi powder
- Garam masala powder
- Fresh cream
- Fresh coriander leaves
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