Creamy Paneer Butter Masala Recipe You'll Love is not just a dish; it's an experience, a burst of flavors that dance on your palate with each bite. This rich, aromatic curry dish, often called Shahi Paneer or Paneer Makhani, is a beloved staple in North Indian cuisine. Whether you're hosting a dinner party or simply craving something indulgent, this recipe will not disappoint. Let’s dive into the world of creamy textures, spices, and the perfect blend of ingredients to make your very own Paneer Butter Masala at home.
Ingredients for Creamy Paneer Butter Masala
- 250 grams paneer - Cut into cubes
- 1 large onion, finely chopped
- 3-4 tomatoes, pureed
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1/2 teaspoon garam masala
- 1 cup fresh cream or heavy cream
- 1 tablespoon kasoori methi (dried fenugreek leaves), crushed
- 2 tablespoons butter
- 2 tablespoons cashew nuts, soaked and ground into a paste
- 1 tablespoon oil
- Salt to taste
- Fresh coriander leaves for garnish
Step-by-Step Guide to Make Paneer Butter Masala
Preparation
- Start by soaking cashew nuts in warm water for about 15 minutes. Then, blend them into a smooth paste and keep aside.
- Chop the onion finely and puree the tomatoes.
Cooking Process
- In a pan, heat 1 tablespoon of oil and 1 tablespoon of butter. Once hot, add finely chopped onions and cook until they turn golden brown.
- Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
- Mix in the tomato puree and cook until the oil begins to separate from the masala.
- Add the turmeric, red chili, coriander, and garam masala powders. Cook for a couple of minutes, allowing the spices to mingle.
- Stir in the cashew paste, which will give the curry its signature creamy texture.
- Add the slit green chilies, kasoori methi, and season with salt.
- Now gently add the paneer cubes into the masala. Ensure they are well coated with the sauce but be careful not to break them.
- Pour in the cream and stir. Simmer for 5-7 minutes on low heat, allowing the flavors to meld together.
- Add the remaining butter and give it a good mix.
- Remove from heat, garnish with fresh coriander leaves.
Serving Suggestions
- Serve hot with naan, roti, or even a fluffy pile of jeera rice to soak up the gravy.
- For an authentic touch, you can also serve it with lassi or mango chutney.
Storage Tips
- Paneer Butter Masala can be stored in the refrigerator for up to 3 days. Avoid reheating more than once to maintain the freshness of the paneer.
💡 Note: If you're looking to make this dish even richer, you can add a pinch of saffron threads dissolved in warm milk while cooking.
To sum it up, mastering the art of making Paneer Butter Masala at home requires an understanding of the balance between spices, creaminess, and the delicate nature of paneer. The key is patience - from allowing the spices to cook properly to ensuring the paneer remains soft and succulent. This dish, with its rich flavor profile and velvety texture, is sure to become a favorite in your culinary repertoire, impressing both yourself and your guests with its opulence.
Can I make Paneer Butter Masala without cream?
+
Yes, you can substitute cream with yogurt or a blend of cashew paste for a lighter version, but the texture will be slightly different.
Is there a vegan alternative for Paneer Butter Masala?
+
Absolutely! Use tofu or tempeh in place of paneer and opt for coconut milk or cashew cream instead of dairy cream.
How can I adjust the heat level in this dish?
+
The spice can be adjusted by reducing or increasing the number of green chilies and the amount of red chili powder used.
What’s the role of kasoori methi in the recipe?
+
Kasoori methi (dried fenugreek leaves) adds a unique flavor and aroma, slightly bitter yet wonderful taste, enhancing the overall dish.
