Paneer Butter Masala Recipe: Punjabi Paneer Butter Masala stands out as one of the most cherished paneer recipes in Indian cuisine. The perfect blend of spiciness and creaminess in its gravy makes it an irresistible and versatile dish, pairing well with various Indian bread options. Whether enjoyed with tandoori roti, naan, paneer kulcha, or served alongside steamed rice, this dish promises to gratify your palate like never before. Follow our step-by-step recipe to create this delectable vegetarian delight for lunch.
Ingredients:
Paneer Butter Masala Recipe
- 250 gms Paneer (or Tofu), cut into 1-inch cubes
- 2 medium Onions, finely chopped
- 1½ teaspoons chopped Ginger
- 3-4 Garlic Cloves
- 3 medium Tomatoes
- 6-8 Cashew Nuts, soaked in water for 15 minutes
- 1 small piece of Bay Leaf
- 2 Green Chillies, slit lengthwise
- 1/2 cup Full Fat Milk
- 2 teaspoons Kasuri Methi (dry fenugreek leaves)
- 1/2 teaspoon Garam Masala Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon or to taste Red Chili Powder
- 2 tablespoons Fresh Cream (or homemade malai)
- 2 tablespoons Butter
- 2 tablespoons Oil
- Salt to taste
Directions:
Paneer Butter Masala Recipe
If using frozen paneer cubes, defrost them.
- Onion Paste: Grind 2 medium onions (chopped), 1½ teaspoons chopped ginger, and 3-4 garlic cloves to form onion paste. Make cashew nut paste by grinding 6-8 soaked cashew nuts with 2 tablespoons of water. Prepare tomato puree by crushing 3 medium tomatoes in a blender or mixer grinder.
- Cooking Base: Heat 2 tablespoons cooking oil and 2 tablespoons butter in a non-stick frying pan over medium flame. Add onion paste and 1 small bay leaf, sautéing until the paste turns light brown (approx. 4-5 minutes).
- Add 2 green chillies and 1 teaspoon red chili powder, sautéing for 30-40 seconds. Introduce the cashew nut paste and cook for an additional 2 minutes.
- Tomato Puree: Add tomato puree and cook until the oil starts to separate from the puree (approximately 3-4 minutes).
- Stir in 1 tablespoon coriander powder and 1/2 teaspoon garam masala powder.
- Gravy Preparation: Pour in 1/2 cup milk, 1/2 cup water, and salt. Mix and cook until the oil surfaces (approx. 4-5 minutes).
- Paneer Addition: Add 250 gms paneer cubes, 2 teaspoons kasuri methi, and cook for approximately 2 minutes or until the desired gravy consistency is achieved.
- Stir in 2 tablespoons fresh cream.
- Final Touch: Mix well and turn off the flame.
- Presentation: Transfer the prepared curry to a serving bowl. Garnish Punjabi Paneer Butter Masala Recipe with milk cream or a cube of butter. Serve with butter garlic naan.
Cooking Tips and Variations:
Paneer Butter Masala Recipe
- Add 1/2 cup water in step-8 and cook for an additional 3-4 minutes if the gravy is too thick.
- For a variation, use chopped onions instead of crushed onions.
- To make the curry relatively low in oil, use shallow-fried paneer cubes. Place the cubes on a paper napkin to absorb excess oil.
- Adjust the quantity of milk cream in step-10 for a creamier or less creamy taste.
- Tofu can be used as an alternative if paneer is not available.
Taste: Spicy
Serving Ideas: Serve this delightful Paneer Butter Masala Recipe with naan, lachha paratha, roti, triangle jeera paratha, or jeera rice for a satisfying lunch or dinner. The creamy texture and richness of paneer make it an ideal spicy curry for functions and parties. It pairs exceptionally well with methi roti and a glass of lassi.
Conclusion:
In conclusion, Paneer Butter Masala Recipe offers a delightful fusion of spiciness and creaminess, making it a favorite in Indian cuisine. These FAQs address common queries about ingredient substitutions, cashew nut preparation, spice adjustments, storage, and suitable side dishes. Follow this step-by-step recipe to create a scrumptious vegetarian dish that can be tailored to your taste preferences. Whether enjoyed for lunch or dinner, this versatile paneer recipe is sure to satisfy your cravings for a flavorful and comforting meal.
FAQs
about Paneer Butter Masala Recipe:
Can I use tofu instead of paneer in this recipe?
Yes, you can substitute paneer with tofu in this Paneer Butter Masala Recipe. Ensure the tofu is firm and cut it into 1-inch cubes for the best results.
Is it necessary to soak cashew nuts before making the cashew nut paste?
Yes, soaking cashew nuts for about 15 minutes softens them, making it easier to grind into a smooth paste. This enhances the creamy texture of the masala.
Can I adjust the spice level according to my preference?
Absolutely! You can adjust the quantity of red chili powder based on your spice tolerance. Feel free to customize the spice level to suit your taste.
How long can I store leftover Punjabi Paneer Butter Masala?
Leftover masala can be refrigerated for up to 2-3 days. Reheat it gently on the stovetop or in the microwave, adding a splash of milk to maintain the creamy consistency.
What are the best side dishes to serve with Punjabi Paneer Butter Masala Recipe?
This dish pairs exceptionally well with various Indian bread such as naan, tandoori roti, paneer kulcha, or even steamed rice. The rich and flavorful gravy complements these options perfectly.
