Ingredients
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Table 1 (For making onion tomato paste)
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1 tbsp Butter
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1 tbsp Oil
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1 count Onion, roughly chopped
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1 count 1 inch ginger, thinly sliced
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4 pods Garlic
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1 Kashmiri red chilli
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2 counts Tomatoes, roughly chopped
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1 tsp Salt
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Table 2 (Other ingredients)
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2 tbsp Butter
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1 tbsp Oil
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2 counts Cardamom
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1 count Bay leaf
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¼ tsp Turmeric powder
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1 tsp Kashmiri red chili powder
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½ tsp Cumin powder
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1 tsp Coriander powder
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½ tsp Garam masala powder
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1 cup Water
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10 counts Cashew nuts
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20 counts Paneer cubes / cottage cheese
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1 cup Water
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2 tbsp Fresh cream
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2 tbsp Chopped coriander leaves
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½ tsp Kasthuri methi / dried fenugreek leaves
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½ tsp Salt
Directions
What is it?
Butter Paneer Masala Recipe dish is one of the famous and almost every Indian restaurant carry around the world. Unlike few other dishes I have tasted this recipe from restaurants, home cooks and doesn’t vary a lot in taste (my personal opinion). When you ask non vegetarians every one has their own meat preference where as for vegetarian paneer is one of the stand out ingredient to cook.
There are few dishes just by looking at it makes mouthwatering and no doubt this butter paneer masala pulls you. The appearance it comes out as orange colored topped with white cream is an enticing dish. As paneer or cottage cheese is rich in proteins it can also have high in fat if it is made from whole creamy milk. It is commonly assumed eating meat is the only way for protein intake but this paneer and other lentils do carry protein packs. It is also good for bones and teeth as it has calcium content.
What it taste like?
A mild sweet and creamy butter of paneer
This is an absolute taste of creamy butter coated on paneer with mild sweetness. The major variations I have seen is in the sweetness that every restaurants or home chefs make. If you are a lover of creamy dishes, this butter paneer masala recipe will not let you down and it is easy to cook. I do make tomato puree at home for freshness but if someone prefers puree from store will deliver you the same result. Make sure home made puree turn softs before blending and no raw smell of ginger and garlic.
While adding water to gravy make sure to add water that is enough to make consistency which is a key part otherwise it will be like paneer floating on water. Adding cream what is required for you and salt, sugar to balance its overall effect.
Goes well with?
Naan, Roti
This butter paneer masala recipe dish will compliments naan and roti very well. Make sure to have fresh and hot roti or naan or butter naan or any forms of bread. If it is refrigerated over night, just reheat it in oven or stove (do not reheat for long time), you will notice the same taste that you have eaten during last meal. If someone has tofu as their choice over paneer, feel free to substitute and all you can feel the taste of its kind. I do not recommend eating with rice as it doesn’t go well. I have tried both homemade vs store bought naan and roti and I don’t complain its taste a lot.
Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.
Steps
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1
Done
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For making onion tomato paste, heat oil and butter in a pan. Saute the Table 1 ingredients (onions, tomatoes, ginger, garlic and red chili) to it. |
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2
Done
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Cook until it shrinks, turns soft, mushy, translucent and keep aside. Let it cool completely. |
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3
Done
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Now transfer to the blender. Blend it to smooth and fine paste by adding water if required. |
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4
Done
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Heat 2 tbsp of butter and a tbsp of oil in a kadai/pan followed by cardamom, bay leaf. Let it sizzle. Reduce the flame to low heat and add turmeric powder, kashmiri red chili powder, coriander powder, cumin powder, garam masala and saute for 2 minutes without burning. |
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5
Done
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Now add the prepared onion tomato paste and saute well. |
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6
Done
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Saute until oil separates from gravy. |
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7
Done
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When the gravy becomes thick and further add a cup of water to adjust consistency and mix well followed by adding fresh cream, salt and sugar. |
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8
Done
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Now drop the paneer cubes to gravy and mix gently. |
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9
Done
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Cover and cook for another 5 minutes until the paneer cubes become soft and flavors are absorbed. |
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10
Done
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Finally add crushed kasturi methi/dried fenugreek leaves and garam masala to it and mix well. Then garnish with chopped coriander leaves and remove from heat. |
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11
Done
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Butter Paneer masala is ready to serve with roti/naan, jeera rice. |
