Popular and decadent North Indian dish paneer butter masala is made with tender paneer (Indian cottage cheese) cooked in a thick and creamy tomato-based gravy. Everybody enjoys this dish, vegetarians and non-vegetarians alike. Paneer Butter Masala is a delectable and cozy option for special occasions, gatherings, or as the main course for a satisfying meal because of the velvety smooth texture of the gravy and the tender paneer cubes. Let’s get into the specifics of this flavorful and delicious recipe!
For the paneer marinade, you’ll need:
- 250 grams of cubed paneer
- a half-cup of yogurt (curd)
- Ginger-garlic paste, 1 teaspoon
- One-half teaspoon of turmeric powder
- 1/8 teaspoon of red pepper flakes
- Salt as desired
To make the gravy:
- butter in 3 tablespoons
- 1 teaspoon of oil
- finely chopped two medium onions two medium tomatoes
- Ginger-garlic paste, 1 teaspoon
- 1 teaspoon of ground cumin
- 1 teaspoon dried coriander
- One-half teaspoon of turmeric powder
- 0.5 teaspoon red chili powder (adjust to taste for heat)
- Garam masala, half a teaspoon
- 50 ml of heavy cream
- 1 tablespoon of dried fenugreek leaves (kasuri methi)
- Salt as desired
- chopped fresh coriander leaves (for garnish)
Instructions:
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In a mixing bowl, combine all the marinade ingredients: yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well.
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Add the paneer cubes to the marinade and gently coat them. Allow the paneer to marinate for at least 30 minutes, allowing the flavours to infuse.
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Heat butter and oil in a pan or skillet over medium heat.
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Add the chopped onions to the pan and sauté until they turn golden brown.
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Add ginger-garlic paste and cook for a minute until the raw smell disappears.
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Add the pureed tomatoes and cook until the mixture thickens and the oil starts to separate from the sides.
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Add cumin powder, coriander powder, turmeric powder, red chilli powder, and garam masala. Mix well and cook for a minute to allow the spices to release their flavours.
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Lower the heat and add heavy cream to the gravy, stirring continuously to blend it well with the spices.
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Crush the kasuri methi between your palms and add it to the gravy. This will enhance the flavour of the dish.
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Season the gravy with salt according to taste and simmer for a few minutes to allow the flavours to meld together.
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In a separate pan, heat a little butter or oil and lightly fry the marinated paneer cubes until they turn golden brown. This will give the paneer a slight crispness on the outside.
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Add the fried paneer cubes to the simmering gravy and gently mix them, ensuring they are coated with the creamy sauce.
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Cook the Paneer Butter Masala on low heat for a few more minutes, allowing the paneer to absorb the flavours of the gravy.
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Turn off the heat and garnish the Paneer Butter Masala with fresh coriander leaves.
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Serve the Paneer Butter Masala hot with naan, roti, or steamed rice.
Enjoy the rich and creamy goodness of Paneer Butter Masala, a truly irresistible treat!