Paneer Butter Masala , also known as 'Paneer Makhani' is a popular dish made with Indian Cottage Cheese (Paneer) in butter Sauce. This dish tastes quite similar to Butter Chicken.
It is a Rich, delicious thick gravy that pairs well with Roti / Naan / Flavoured Rice. Garlic Naan with Paneer Butter Masala is one of my favourite dishes to order when we dine out at North Indian Restaurants.
2. Remove from the microwave and let the onion and tomatoes and cashew nuts remain in the hot water for 5 minutes
3. After 5 minutes, remove onions and in a food processor blend it into
a thick puree. No need to add water. Set aside
4. Peel remove skin of the tomatoes. Puree the tomatoes in the food processor. Set aside
5. In a spice grinder, grind cashew nuts along with 2 tablespoons of water to thick paste. Set aside
6. In a pan, heat 2 tablespoon butter. Throughout the process, keep the heat in low or medium and fry each ingredient nicely before adding the next one. Do not rush over and fry in high flame. When the butter melts, add bay leaf and sauté for 10 seconds
7. Then add the onion paste we prepared at step number 3 and fry until onion paste turns translucent and oil separates from the mixture
8. Add 1 tablespoon ginger garlic paste and sauté until the raw smell goes
9. Add tomato puree we prepared at step number 4 and fry until oil separates from the mixture. When I say oil separates from the mixture, it means you should be able to see oil bubbling out of the mixture through small pores and oil will ooze out from the sides of the mixture
10. Add 1 teaspoon red chilli powder, garam masala and sauté along with 1 tablespoon water for 2 minutes
11. Add cashew nuts paste we prepared at step number 5 and fry for five minutes until oil separates from the mixture. Add salt to taste
12. Add 1/2 cup water and let the mixture come to boil
13. Once the gravy comes to boil, Simmer (set the flame to lowest setting) for 5 minutes
14. Then add crushed methi, fresh cream and give it a nice stir. Add a pinch of food color. I used wilton orange gel color. For food photography, I added color in the gravy. Otherwise I would not use color at all
15. Add the paneer cubes and gently immerse them in the gravy and boil the gravy for 2 more minutes
16. Paneer Butter Masala is ready to be served. Switch off the flame and serve hot with roti / Naan
It is a Rich, delicious thick gravy that pairs well with Roti / Naan / Flavoured Rice. Garlic Naan with Paneer Butter Masala is one of my favourite dishes to order when we dine out at North Indian Restaurants.
Ingredients
- 200 Grams Paneer chopped into big cubes ( I used Store Bought Malai Paneer; However you can make paneer at home )
- 1 Medium Sized Onion
- 1 Medium Ripe Tomatoes
- 10 Cashew nuts
- 2 Tablespoon unsalted Butter / Oil
- 1 Bay Leaf
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Garam Masala
- 1 Tablespoon Fresh Cream
- 1 Tablespoon Kasuri Methi Crushed
- a pinch of Orange Food Color ( optional )
Directions
1. Chop onion into 4 quarters. Make a cross on tomato skin. In a microwave safe bowl, add onion, tomato , cashew nuts along with 1 cup water and microwave on HIGH for 4 minutes2. Remove from the microwave and let the onion and tomatoes and cashew nuts remain in the hot water for 5 minutes
3. After 5 minutes, remove onions and in a food processor blend it into
a thick puree. No need to add water. Set aside
4. Peel remove skin of the tomatoes. Puree the tomatoes in the food processor. Set aside
5. In a spice grinder, grind cashew nuts along with 2 tablespoons of water to thick paste. Set aside
6. In a pan, heat 2 tablespoon butter. Throughout the process, keep the heat in low or medium and fry each ingredient nicely before adding the next one. Do not rush over and fry in high flame. When the butter melts, add bay leaf and sauté for 10 seconds
7. Then add the onion paste we prepared at step number 3 and fry until onion paste turns translucent and oil separates from the mixture
8. Add 1 tablespoon ginger garlic paste and sauté until the raw smell goes
9. Add tomato puree we prepared at step number 4 and fry until oil separates from the mixture. When I say oil separates from the mixture, it means you should be able to see oil bubbling out of the mixture through small pores and oil will ooze out from the sides of the mixture
10. Add 1 teaspoon red chilli powder, garam masala and sauté along with 1 tablespoon water for 2 minutes
11. Add cashew nuts paste we prepared at step number 5 and fry for five minutes until oil separates from the mixture. Add salt to taste
12. Add 1/2 cup water and let the mixture come to boil
13. Once the gravy comes to boil, Simmer (set the flame to lowest setting) for 5 minutes
14. Then add crushed methi, fresh cream and give it a nice stir. Add a pinch of food color. I used wilton orange gel color. For food photography, I added color in the gravy. Otherwise I would not use color at all
15. Add the paneer cubes and gently immerse them in the gravy and boil the gravy for 2 more minutes
16. Paneer Butter Masala is ready to be served. Switch off the flame and serve hot with roti / Naan
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