Butter Paneer Masala: A Creamy, Rich Delight

 

Butter Paneer Masala

4 Tomatoes 

6-7 garlic cloves 

1 inch Ginger

2 tbsp Coriander stems

1 green chilli

1 tbsp Kashmiri red chilli powder 

1 tbsp Coriander Cumin Powder 

10 cashews

PANEER SAUTÉING 

1 tbsp oil

1 tbsp butter

500 grams paneer (cubed)

Salt to taste 

Pinch of Kashmiri Red chilli powder 

FINAL COOKING 

2 tbsp oil

Butter

1 tbsp cumin seeds

2 cardamom

1 cinnamon 

1 tbsp ginger garlic green chilli paste 

3 medium onions

1/4 tsp turmeric powder 

1/2 tsp Kashmiri Red chilli powder 

A pinch of garam masala powder

Salt to taste

A pinch of sugar

Hot water as required 

2 tbsp butter

1 pinch of Kasuri methi

3-4 tbsp fresh cream

Coriander leaves for garnishing

Method

Method:

Add all the ingredients of the paste into a mixer grinder jar & grind it into a fine paste, make sure you soak the cashews in boiling water for 10-15 minutes before adding it, you can also boil it for 5 minutes.

To sauté the paneer, set a pan over high heat & once it gets hot, add the oil & butter.

Once the oil gets hot, add the cubed paneer, salt & kashmiri red chilli powder, then toss the paneer over high flame for 1-2 minutes, doing this step will help the paneer to hold its structure in the gravy, once sauteed remove the paneer into a bowl & set it aside until you make the gravy.

To make the gravy, heat a wok or a kadhai then add oil & butter, once the oil gets hot, add all the whole spices along with, ginger garlic green chilli paste , stir well & then add the onions & cook over medium high flame until the onions turn light golden brown.

Once the onions turn light golden brown add turmeric powder & kashmiri red chilli powder, stir well & then add a splash of hot water, stir well & cook the masala for 2-3 minutes.

Further add the prepared paste along with salt & sugar, stir well & cook over medium high flame until the oil separates.

Once the oil separates add hot water as required to adjust the gravy then cook for 2-3 minutes, then taste the gravy & adjust the seasoning accordingly.

Further add the paneer, butter, fresh cream stir well & cook only for 1-2 minutes & then finally sprinkle some garam masala powder, Kasuri methi and fresh coriander.

Your paneer butter masala is ready, serve hot with naan, tandoori roti or rumali roti.

Butter Paneer Masala is a quintessential Indian dish that has captured the hearts (and taste buds) of millions worldwide.This creamy, rich curry features tender paneer cubes bathed in a luscious tomato-based gravy, infused with aromatic spices and a touch of butter. The perfect blend of flavors and textures makes it an irresistible treat for both vegetarians and non-vegetarians alike.

The Magic Behind the Dish

• Paneer: The star of the show, paneer is an Indian cottage cheese that holds its shape well when cooked. Its mild flavor allows it to absorb the rich flavors of the gravy perfectly.
• Gravy: The heart and soul of Butter Paneer Masala lies in its creamy, velvety gravy. A combination of tomatoes,onions, ginger, garlic, and a blend of aromatic spices creates the base. Butter and cream are added to enhance the richness and smoothness.
• Spices: The right balance of spices is crucial for achieving the authentic taste. A combination of garam masala,cumin, coriander, turmeric, and red chili powder imparts a complex and flavorful profile to the dish.