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Paneer Butter Masala
Created by: Howcan Team
Ingredients
- 200g paneer, cubed
- 2 tbsp butter
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 cup heavy cream
- 1/2 cup water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat 1 tablespoon of butter in a pan over medium heat.
- Add the cubed paneer and sauté until golden brown. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of butter and sauté the chopped onions until they turn translucent.
- Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Stir in the tomato puree and cook for 5-7 minutes until the oil separates from the mixture.
- Add the red chili powder, coriander powder, turmeric powder, and garam masala. Cook for another 2-3 minutes.
- Pour in the heavy cream and water, and season with salt. Let the gravy simmer for 5-7 minutes.
- Gently add the sautéed paneer cubes to the gravy and simmer for an additional 2-3 minutes.
- Garnish with fresh coriander leaves and serve hot with naan or rice.
Paneer Butter Masala, also known as Paneer Makhani, is a popular North Indian dish that has a rich and creamy tomato-based gravy with chunks of soft paneer (Indian cottage cheese). This dish has a history rooted in the culinary traditions of Punjab, India, where it was originally created. The dish is believed to have been invented in the 1950s by Kundan Lal Gujral, the founder of the iconic Moti Mahal restaurant in Delhi. Paneer Butter Masala has since become a staple in Indian cuisine, loved for its luscious texture and aromatic flavors. Today, the best versions of Paneer Butter Masala can be found in authentic Indian restaurants, particularly in the Punjab region where chefs have perfected the art of creating the perfect balance of spices, creaminess, and tanginess in the dish. The key to a great Paneer Butter Masala lies in the quality of the paneer, the richness of the buttery gravy, and the perfect blend of spices such as garam masala, kasuri methi (dried fenugreek leaves), and Kashmiri red chili powder. While the traditional recipe calls for simmering the paneer in a tomato-based gravy with butter and cream, there are also alternative methods for making this dish, such as using cashew paste for added creaminess or incorporating a touch of honey for a hint of sweetness. These variations add depth and complexity to the dish, making it a versatile and beloved choice for vegetarians and non-vegetarians alike. Whether enjoyed with fluffy naan bread or fragrant basmati rice, Paneer Butter Masala continues to be a timeless favorite in Indian cuisine, celebrated for its indulgent flavors and comforting appeal.
45 min
4
380 calories
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