How to Make Paneer Butter Masala?

“Paneer Butter Masala: The Ultimate Comfort Dish You Didn’t Know You Could Whip Up At Home!”

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Paneer Butter Masala Paneer Butter Masala Ingredients (Explained)Takeaway

Ever found yourself drooling over that rich and creamy paneer butter masala at your favourite restaurant?

The kind that gently hugs every chunk of paneer, leaving a warm, buttery sensation in your mouth? The secret? It might be the paneer butter masala powder. Or perhaps, it’s the authentic touch of a roadside dhaba style.

What if we told you that you can recreate that same magic in your kitchen, even without cashews?

Buckle up, food enthusiasts, because we’re diving deep into Indian cuisine, and trust us, it will be a flavorful ride!

Paneer Butter Masala

Let’s dive into the ingredients and method of paneer butter masala.

Ingredients:

Following are the ingredients you’ll require to prepare the recipe.

250 grams paneer (cottage cheese), cubed
2 medium-sized tomatoes, pureed
1 large onion, finely chopped
2 tablespoons butter
2 tablespoons oil
1 tablespoon ginger-garlic paste
2 tablespoons paneer butter masala powder (available at most Indian groceries)
1 teaspoon red chilli powder
1 teaspoon turmeric powder
Salt to taste
1 cup water
1 tablespoon fresh cream (optional)
Coriander leaves for garnishing

Method:

Step 1: Set The Stage

Start by heating the oil and butter in a pan.

Does butter and oil together sound too indulgent? That’s the essence of this dish! Remember, when recreating that dhaba style, it’s all about richness.

Step 2: Onions, Front And Center

Sauté the finely chopped onions until they turn golden brown.

Ah, that aroma! It’s like the prologue of an epic culinary tale.

Step 3: Ginger-Garlic Paste

Introduce this paste to your sautéed onions. This duo will be the backbone of your paneer butter masala’s flavour.

Step 4: The Tomato Tango

Pour the tomato puree and let it simmer until the oil separates. It’s like watching a tomato dance, slowly letting go of all its moisture, concentrating its flavours.

Step 5: Spice it up

Here comes the fun part! Add the paneer butter masala powder, red chilli powder, turmeric, and salt.

Why paneer butter masala powder, you ask? It’s like that secret ingredient that ties everything together, enhancing every little flavour and giving our dish its signature taste.

Can you see the transformation? The consistency, the colour—it’s poetry in motion!

Step 6: Water And Simmer

Add the water and let the masala simmer on a low flame for about 10 minutes.

Step 7: Paneer’s Grand Entry

Slide in those soft paneer cubes and cook for another 5 minutes. Remember, paneer doesn’t take too long; we don’t want it rubbery!

Step 8: Cashews

Cashews? Who needs them?

This is where our dish stands out. We’re creating paneer butter masala without cashews. And guess what?

It’ll still be as creamy and dreamy as ever. However, if you’re in the mood for extra creaminess, stir in that fresh cream now.

Step 9: Garnish And Serve

Finish off by garnishing with coriander leaves. Doesn’t it look like a dish straight out of your favourite dhaba?

Pair this exquisite paneer butter masala with some soft naan or steamed rice. Dive in, relish, and let the flavours transport you to the streets of India. Bon appétit! Now, when’s the next dinner party?

Paneer Butter Masala Ingredients (Explained)

Paneer Butter Masala Ingredients: The Symphony of Flavors

Ah, the ingredients! Like the individual notes in a melody, each ingredient in paneer butter masala plays its unique role, coming together to create a harmonious and unforgettable taste.

Let’s dissect this culinary symphony, shall we?

1. Paneer (Cottage Cheese)

The star of the show. Paneer is a fresh, unaged cheese that’s loved for its neutral taste and ability to soak up the flavours of the masala.

Its soft, melt-in-the-mouth texture is what makes it a favourite. When selecting paneer, opt for fresh, soft, and crumbly ones, ensuring it’s free from any sour aroma.

2. Butter

The soul of the dish. It lends a rich, velvety texture and a distinct taste. Butter also helps in blending the spices together, enhancing the overall flavour. Don’t hold back on this; it’s called ‘butter masala’ for a reason!

3. Oil

While butter gives richness, oil ensures the masala doesn’t burn and gets cooked evenly. Typically, a combination of butter and oil is used in most Indian curries, and paneer butter masala is no exception.

4. Tomatoes

These red jewels provide a tangy backbone to the curry. Freshly pureed tomatoes not only give the gravy its characteristic colour but also its slightly acidic taste, which balances the richness of the butter and cream.

5. Onions

A foundational flavour. Onions, when sautéed, add sweetness and depth to the masala. They work in tandem with tomatoes to create the base for the curry.

6. Ginger-Garlic Paste

The aromatic duo. These two ingredients are practically inseparable in Indian cooking. Together, they enhance the dish’s flavour profile, bringing warmth and a kick.

7. Paneer Butter Masala Powder

The secret weapon. This spice mix, usually available at Indian grocery stores, packs a punch and gives the dish its signature taste. It typically contains a blend of roasted spices tailored specifically for paneer butter masala.

8. Red Chili Powder & Turmeric

The colour agents. While red chilli powder provides heat, turmeric gives a beautiful golden hue to the dish. Adjust the chilli according to your heat tolerance.

9. Cream (Optional)

The finishing touch. A splash of fresh cream makes the curry even more luxurious. It provides a silky texture and mellows down the spices, making the dish decadently creamy.

10. Coriander Leaves

For a touch of freshness and colour. These bright green leaves not only make the dish look appealing but also add a refreshing taste, especially when sprinkled on top just before serving.

11. Salt

The ultimate flavour enhancer. It binds all the ingredients together and highlights their individual tastes.

12. Water

To adjust the consistency. The water can vary depending on how thick or thin you prefer your curry.

To create a bowl of scrumptious paneer butter masala, sourcing the right ingredients is half the battle won. Ensure they’re fresh and of good quality. After all, every note and every flavour matters in this culinary concert.

Ready to orchestrate your dish?

Takeaway

Paneer butter masala is an evergreen favourite, known for its luscious texture and heartwarming flavours, thanks to the special paneer butter masala powder. Whether making it from scratch or grabbing a ready-to-eat pouch, this dish never disappoints.

Experiment with frying or not frying the paneer, but remember, it’s the love and care you put into the dish that truly makes it shine. Happy cooking!

Dive into our world of flavours! Follow us now for more delicious recipes.

FAQ’s

What is paneer butter masala made of?

Paneer butter masala is primarily made of soft paneer cubes simmered in a rich, creamy tomato-based gravy.

The gravy features a melange of spices, including the special paneer butter masala powder, onions, and ginger-garlic paste, and often gets its richness from butter and cream.

What is the difference between paneer butter masala and paneer tikka?

While both dishes celebrate paneer, they have distinct flavours and preparation methods. Paneer butter masala is a creamy curry, while paneer tikka is a marinated paneer grilled or baked until charred.

Think of paneer butter masala as a comforting bowl of goodness and paneer tikka as a fiery, smoky appetizer!

How to cook ready-to-eat paneer butter masala?

For ready-to-eat paneer butter masala, cut open the pouch and pour its contents into a pan. Warm it on medium heat until it simmers. Your dish is ready. Remember always to read the package instructions for the best results.

How many people can eat 1 kg of paneer butter masala?

A kilogram of paneer butter masala can typically serve 4-5 people, considering it’s paired with naan, rice, or any other side dish.

Should you fry paneer before adding it to the curry?

It’s a personal choice. Frying paneer gives it a golden crust and a chewy texture. If you prefer soft paneer chunks that melt in your mouth, you can add them directly. But for a tad bit of crunch and added flavour, give them a quick fry.

How much paneer is OK per day?

For an average adult, consuming about 50-100 grams of paneer per day is considered safe and healthy, given there are no specific dietary restrictions. Remember, paneer is a good source of protein, but moderation is key.

Do you boil paneer before frying?

Not usually. Boiling paneer can make it softer, but it’s not a common practice to boil before frying. Instead, you can marinate or lightly season paneer cubes and fry them.

Should you soak paneer before frying?

There’s no need to soak paneer before frying. If the paneer is too hard or refrigerated, you can soak it in warm water for a few minutes to soften it. This makes the frying process smoother.

Should we boil paneer before cooking?

Generally, no. Boiling paneer before cooking can make it very soft and crumbly. For most recipes, paneer is added directly to the dish or marinated and cooked as required.