Hello, this recipe comes with the disclaimer that you haven’t seen any recipe like this Paneer butter masala.
I say this very few times’’ the best paneer butter masala on the internet!
Namaste, I am kavita rathod
Today we are going to make a very interesting paneer butter masala recipe.
To make paneer butter masala we need, Paneer, Butter, and masala!
As suggested it has paneer butter masala and it is the trick to make masala
If you want the best recipes for paneer butter on the internet you’’ ‘ll get it right now!
About paneer butter masala
Paneer Butter Masala, a quintessential dish in Indian cuisine, has won hearts worldwide with its rich, creamy texture and aromatic flavors. While you might have savored this dish in restaurants, nothing beats the satisfaction of recreating it at home. In this blog post, we’ll guide you through crafting the perfect Paneer Butter Masala, restaurant-style, right in your kitchen.
Understanding Paneer Butter Masala:
Also known as Paneer Makhani, originates from the Indian state of Punjab. It comprises succulent cubes of paneer (Indian cottage cheese) cooked in a luscious tomato-based gravy, enriched with butter, cream, and a melange of aromatic spices. The dish embodies the essence of Indian comfort food, offering a balance of…
How to make paneer butter masala
Gravy ingredients
- Take four tomatoes
- Two medium one large and one small onion
- One green chile
- Take three cashew nuts per tomato
- One inch ginger
- Three cloves
- Three cardamom
- One bay leaf
- One clove of garlic for 4 tomatoes, that’s four cloves of garlic in total
Now I’ll show the masala
For masala we need
- One tbsp red chili powder
- One tbsp coriander powder
- Two pinches of turmeric powder
- Three tbsp curd
- Two cubes butter
Mixing spices for gravy: take a bowl and add red chili powder, coriander powder, turmeric powder, and a pinch of salt mix the curd mixture well! Well done…
Add two cubes of butter, just add the butter no need to mix it this is the rough ratio, and paneer butter masala is ready! you just understand this.
Paneer: Soak paneer in warm salted water to get it soft.
Because we are not frying but we need juiciness and freshness
In London, they call it chicken tikka masala, and we have butter chicken masala, called chicken tikka masala, and paneer Butter masala.
These two dishes represent India in foreign countries.
The essential difference between paneer makhani and paneer Butter masala is the quantity of onion.
The difference in our paneer Butter masala is that we add too tempting to it…
Now no one will skip to test but will wait to see what tempering Kavita Rathore has used relax we will have a chat session with some tea and cook together!
Gravy in a pan heat ghi, and add 2 kilos to cardamoms one by left once they splutter
Add chopped garlic, ginger, and onion, and Saute until golden brown
More importantly, cook the onions before adding tomatoes once added it will lose water and the onions will not cook!
You were making paneer Butter masala but you’ll end up making paneer kaccha masala and you will say “Kavita you did not tell us”
I always say sugar syrup in sweet dishes and onion in North Indian dishes is a must!
Those who understand this can unlock any dish.
Now add curd, butter, and masala mixture, and let the coriander cook well!
Let the onion cook in butter and add Kashmiri red chilli it’s optional but gives a smoke flavour to the dish.
Add whole 15 cashew nuts,30 if you are adding half-broken cashew nuts,
The cornerstone of these days is its richness add 4 chopped tomatoes, salt to test half tbsp red chili powder,
Some more red chili powder for color and Saute tomatoes well to get the flavor infused with it
Cover the lid and cook with some water,
Add 2 cups water till the tomatoes are submerged.
Cook the gravy for 10-12 minutes tomatoes should be mushy like this
Here you can forecast your gravy masala the tomatoes are boiled but have oil on the surface and a rich redness in it.
It’s not just boiled onion and tomatoes but the base of gravy!
You have to treat it and make a good foundation for the gravy.
Remove whole spices as they will turn the gravy black and grand the gravy.
If you are using a mixer jar, add some water as it will reduce later.
There’s one more trick we Lucknowis use, add two drops of kewda water while grinding the gravy…
It’s not kewda attar but diluted kewda water, this will not give kewda taste but it will enhance the flavors of whole spices, And it will give the body to the gravy and no one could figure out what’s in it
Blend it into a smooth paste to get the thickness and richness of cashew nuts.
If you don’t grind it well, it will not turn as you wanted and then you cannot say I did not tell you,I have told you about it.
And the gravy is ready!
It has some kewda fragrance but you won’t recognize and it will get mixed while cooking.
We have to finish the gravy, usually, people say to warm the gravy, add fenugreek leaves, and finish it
Make paneer butter masala
I make it differently than others I finish the gravy with onion tomato masala which is cooked in butter!
Now what we do is make onion tomato masala, put butter inside, and finish the gravy inside it.
Add one chopped onion and saute until golden brown. Then chop. the tomato and cook until the raw aroma dissipates. Add half tbsp red chili powder
The only difference between paneer makhani and paneer Butter masala is the masala.
In Butter, masala is made by roasting onion and tomatoes with butter and later finishing with gravy,
Then we can call it paneer Butter masala this is the basic difference!
We were already taught this in Madhya Pradesh, it is paneer Butter masala and not paneer makhani we have to give it a second tempering to finish the gravy
Now you know the difference, no one can serve you paneer makhani by saying paneer butter masala
Add half a cup of water as cashew nuts will thicken the gravy!
Cook the gravy for 10-15 minutes to get the balance of the flavors.
Secondly to get the texture and richness of cashew nuts!
Now balance the gravy with the flavors as it’s an important part.
The sourness of tomato and curd
The sweetness of onions, honey, and sugar!
And the spiciness of red chili powders!
Later finish it with butter, you won’t get the shine and glaze by adding the cream!
At last, add crushed dry fenugreek leaves, crush them in hand, and add to the gravy.
See the difference between the paneer, isn’t it looking fresh?
And here we go!
Paneer butter masala is ready.
Garnish & Serve: Finally, garnish the Paneer Butter Masala with freshly chopped coriander leaves for a burst of freshness.
Serving Suggestions
Serve the Paneer Butter Masala hot with garlic naan bread or steamed rice. The creamy texture and aromatic flavors will surely make it a hit at your dining table. Feel free to adjust the spice levels and consistency according to your preference, making each bite a delightful experience.
Recipe card
Prep Time Cook Time Total Time Servings Author
15 Minutes 25 Minutes 40 Minutes 5 Kavita
Conclusion:
Mastering the art of cuisine isn’t just about following a recipe; it’s about infusing love and passion into every step of the cooking process. With this restaurant-style recipe at your disposal, you can treat your loved ones to an authentic Indian culinary experience right in your home kitchen. So, don your apron, gather your ingredients, and embark on a gastronomic adventure that promises to tantalize your taste buds and create lasting memories.
Nutrition
