Paneer Butter Masala Recipe
Introduction:
Paneer Butter Masala is a classic North Indian dish made with paneer (Indian cottage cheese) in a rich, creamy, and flavorful tomato-based gravy. This dish is perfect for special occasions or a comforting meal paired with naan, roti, or rice. The combination of butter, cream, and spices gives this dish a deliciously smooth texture and a vibrant flavor.
Ingredients:
For the Marinade:
-
250 grams paneer (cubed)
-
1/2 cup plain yogurt
-
1 tablespoon ginger-garlic paste
-
1 teaspoon red chili powder
-
1 teaspoon garam masala powder
-
1 tablespoon lemon juice
-
Salt to taste
For the Gravy:
-
2 tablespoons butter
-
1 tablespoon oil (for frying)
-
1 large onion, finely chopped
-
1 tablespoon ginger-garlic paste
-
2 large tomatoes, pureed (or use canned tomato puree)
-
1 teaspoon cumin seeds
-
1 teaspoon coriander powder
-
1 teaspoon turmeric powder
-
1 teaspoon garam masala powder
-
1/2 teaspoon red chili powder
-
1/2 teaspoon sugar (optional, balances acidity)
-
1/2 cup heavy cream (or full-fat milk for a lighter option)
-
1/4 cup water (adjust as needed)
-
Salt to taste
-
Fresh cilantro leaves (for garnish)
Instructions:
Step 1: Marinate the Paneer
-
In a bowl, combine the paneer cubes with yogurt, ginger-garlic paste, red chili powder, garam masala powder, lemon juice, and salt.
-
Mix everything well and let it marinate for at least 30 minutes. For best results, marinate for 1-2 hours, or overnight in the refrigerator.
Step 2: Prepare the Gravy
-
Heat butter and oil in a pan over medium heat. The oil helps prevent the butter from burning.
-
Add cumin seeds and allow them to splutter for a few seconds.
-
Add chopped onions and sauté until they turn golden brown. This will take around 6-7 minutes.
-
Add ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.
-
Add the pureed tomatoes, coriander powder, turmeric powder, garam masala powder, red chili powder, and sugar. Cook the mixture on medium heat for 8-10 minutes, until the oil starts separating from the masala, and the gravy thickens.
-
Once the tomato mixture is cooked, you can blend it for a smoother consistency, if desired.
Step 3: Cook the Paneer
-
In another pan, lightly fry the marinated paneer cubes in a little butter or oil until they turn slightly golden. This step is optional, but it adds a nice texture to the paneer.
-
Add the fried paneer cubes to the tomato gravy. Gently stir to combine and cook for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
Step 4: Add Cream and Final Touches
-
Reduce the heat to low and stir in the heavy cream. Mix well until the gravy becomes rich and creamy.
-
Add salt to taste and adjust the consistency by adding water, if needed. Let the curry simmer for another 2-3 minutes.
-
Garnish with fresh cilantro leaves.
Serving Suggestions:
Paneer Butter Masala is best served with:
-
Soft naan, roti, or paratha
-
Steamed rice or jeera rice
Tips for the Perfect Paneer Butter Masala:
-
Quality of Paneer: For the best texture, use fresh homemade paneer. If using store-bought paneer, soak it in warm water for 15 minutes before adding to the gravy to soften it.
-
Spices: Adjust the spice levels based on your preference. You can add more red chili powder for heat or increase garam masala for a more aromatic flavor.
-
Cream: For a richer flavor, you can use heavy cream. If you're looking for a lighter version, you can substitute with low-fat cream or full-fat milk.
-
Consistency: If you prefer a thicker gravy, cook the tomato mixture longer. If it's too thick, add more water or cream to reach the desired consistency.
Conclusion:
Paneer Butter Masala is a rich, indulgent, and flavorful dish that’s sure to impress anyone who tries it. Its creamy texture and balance of spices make it an irresistible choice for any Indian meal. Perfect for family gatherings or special dinners, this dish will definitely become a favorite in your home!
Enjoy this mouthwatering dish with your choice of bread or rice!
Comments
Post a Comment