5 Steps to Perfect Butter Paneer in Marathi
Butter paneer, often savored in many parts of India, holds a special place in the culinary traditions of Maharashtra. Its rich texture and flavors make it a beloved dish that's both comforting and indulgent. Here's how you can make it authentically Marathi style:
Step 1: Preparation
To begin your journey into crafting perfect butter paneer, the first thing you need is fresh ingredients. Gathering:
- 300 grams of paneer (cottage cheese)
- 3 large tomatoes
- 1 large onion
- 1 green chili
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder for color
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 cup of cream or heavy cream
- 2 tablespoons of butter
- 2 tablespoons of oil
- Salt to taste
- Fresh coriander leaves for garnishing
Ensure the paneer is soft and not overly dry. If using store-bought paneer, soak it in warm water for about 15 minutes to rejuvenate its texture.
🍅 Note: Always use fresh tomatoes for the best taste. Canned tomato puree can alter the flavor profile.
Step 2: Making the Gravy
Now, let’s dive into the heart of the recipe - the gravy:
- Chop the tomatoes, onion, and green chili.
- In a pan, heat 1 tablespoon of oil and sauté the onion until translucent.
- Add the ginger-garlic paste and cook until the raw smell dissipates.
- Include tomatoes and green chili, cooking until they soften and release their juices.
- Add spices (red chili powder, turmeric, garam masala), and continue to cook for another 3-4 minutes.
- Turn off the heat and let it cool slightly before blending the mixture into a smooth paste.
- Heat the remaining oil in the pan, add the blended mixture, and cook for 5 more minutes.
| Spice | Quantity |
|---|---|
| Kashmiri red chili powder | 1 tsp |
| Turmeric powder | 1/2 tsp |
| Garam masala | 1 tsp |
🧄 Note: Cooking spices enhances their flavor, making the dish aromatic and rich.
Step 3: Adding Paneer
With your gravy base ready, now you can gently:
- Cube the paneer into even pieces.
- Slide them into the simmering gravy, making sure not to overcrowd.
- Cook for about 3-5 minutes, allowing the paneer to absorb the flavors without breaking down.
🎨 Note: If the paneer starts to brown too quickly, reduce the heat and stir gently.
Step 4: Final Touches
The end is in sight! Here’s how to put the finishing touches on your butter paneer:
- Lower the flame to a simmer.
- Incorporate butter and cream, stirring to create a creamy consistency.
- Adjust salt according to your taste.
🌿 Note: Freshly chopped coriander adds a burst of freshness to the dish.
Step 5: Serving
Serve the butter paneer hot:
- With jeera rice or rotis for an authentic Marathi meal.
- Garnish with coriander leaves for color and flavor.
- It’s best enjoyed with family and friends, discussing the nuances of Marathi cuisine.
As you share this dish, you're not just serving a meal but a piece of Marathi heritage. The aroma of spices, the creaminess of the paneer, and the love infused into each step create an unforgettable dining experience. Understanding how these ingredients come together and learning to perfect the technique of cooking this dish provides not just satisfaction for the palate but a sense of cultural appreciation. Remember to celebrate the heritage by opting for fresh, local produce to enhance the authenticity of this Marathi delicacy. Whether it's a special occasion or a simple family dinner, this butter paneer is sure to leave everyone yearning for more.
Can I make this dish without cream?
+
Yes, you can substitute cream with a mix of milk and cashew paste to mimic the creamy texture. Blend 1⁄4 cup of soaked cashews with a little milk and add it to the gravy.
How can I make paneer at home?
+
Homemade paneer is simple. Boil 1 liter of full-fat milk, add 1-2 tablespoons of lemon juice or vinegar to curdle the milk. Strain the curdled milk in a cheesecloth, rinse, and squeeze out excess water. Hang the cloth with the paneer to drain for about 30 minutes, then press it with a weight for a firm texture.
What can be done to enhance the color of the butter paneer?
+
Kashmiri red chili powder gives a deep, rich color. You can also try a pinch of food-grade orange color for that restaurant-quality vibrancy.
Can butter paneer be made in advance?
+
Yes, you can prepare the gravy in advance. Store it in the refrigerator, and add the paneer when reheating, allowing the flavors to meld for even better taste.
