PANEER BUTTER MASALA

PANEER BUTTER MASALA

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Paneer butter masala is also known as Paneer Makhni, in this recipe chunks of fresh Paneer( Cottage cheese) are cooked in a rich tomato gravy and oodles of butter and fresh cream is added to give the gravy its creamy texture…

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If you are a weight watcher or a diet conscious person then this recipe is not for you, but can reduce the fat content by replacing the fresh cream with milk and reduce the butter to half , using 50/50 percentage of butter and oil, but you have to compromise on the taste accordingly.

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As Butter chicken is for non-vegetarians, Paneer butter masala is a vegetarians delight. This is an ideal recipe for parties and family get-togethers. Every time I make this recipe for my family and friends they always ask for the recipe, that’s why thought of sharing my recipe of paneer butter masala with you all. I have adapted my butter chicken recipe for this recipe and it’s a hit every time.

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Let me tell you that this recipe of mine is not at all the sweet gravy that you get in restaurant’s everywhere,  I just can’t stand the sweet paneer butter masala gravy in the restaurant’s so never order it to be on the safer side. The perfect creamy tangy and spicy version of this gravy I  have tasted when I had once went to a trip to North India, had this lip smacking gravy in a dhaba in Chandīgarh , till now can’t forget the taste, it’s still lingering on my taste buds , and I so hope to visit that city again and again to taste the culinary treasures of Punjab. Believe me after having tasted the true butter masala gravy there you will never like it anywhere else in India.

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Tried to recreate the same taste in my kitchen and finally happy with the results, made my own dhaba style paneer butter masala in my own kitchen. Do try my recipe of this dish and I bet you you will love it to its core and enjoy with your family and friends.  If you do try this recipe do try to give me a feedback would be happy to hear from you all. Till then happy cooking…

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Paneer butter masala is best served with Nan, Tandoori rotis, Phulkas or Parathas or can even be enjoyed with rice if you like. I have shared more vegetarian gravy recipes on my blog do check them out by clicking on the names given here to get their detailed recipes. I hope you will enjoy them too. PANEER BHURJI GRAVYWALA, VEG MAKKHAN WALA, DUM ALOO, GOBI MATAR KEEMA, SOYA BUTTER MASALA, SHAHI PANEER, SARSO KA SAAG, DAL MAKHNI, UNDHIYO.

FullSizeRender_7 (1)RECIPE FOR PANEER BUTTER MASALA
Ingredients:

  • 5 to 6 – Big Tomatoes (the red ripe ones pureed)
  • 2-3 tbsp – Butter (Unsalted) plus 1 tbsp for adding afterwards
  • 2 tsp – Ginger,Garlic paste
  • 1 tsp – Shaijeera (Black cumin)
  • 1 tsp – Tandoori masala
  • 1 tsp – Red chilly powder
  • ½ tsp – Deghimirch powder ( this gives the gravy the vibrant red colour)
  • ¼th tsp – Sugar
  • 3 to 4 – Slit Green Chillies
  • ½ tsp – Garam masala
  • 1 tbsp – Kasoorimethi (Dried Fenugreek Leaf) crushed by hands
  • 2 tbsp – Curd thick
  • 3 to 4 tbsp – Fresh cream
  • 200 gms – Paneer (cottage cheese) fresh , cut into triangles or cubes and soaked in room temperature water.
  • Salt to taste
  • Piece of coal for dhungar (for smoking)
  • Small piece of aluminum foil for dhungar(for smoking)
  • Few drops of ghee (clarified butter) and a pinch of garam masala

FullSizeRender_2Method:

  1. Heat a pan add 2 tbsp of butter and add sahijeera, Let it crackle.
  2. In a small bowl mix together ginger garlic paste, tandoori masala powder, red chili powder, garam masala powder, salt to taste and curd mix well with the help of a fork or spoon till everything becomes a smooth paste.
  3. Add this paste to the pan ,and fry this masala on medium flame till the raw smell of the masala fades away and oil leaves the sides of the masala.
  4. Next, add the tomato puree, deghimirch powder and ¼ th tsp of sugar to balance the tartness of the tomatoes and give everything a good mix ,
  5. Cover the pan and cook the tomatoes and masalas on medium flame, (let it cook covered so that the gravy doesn’t splutter all over the gas top) frequently keep on checking and stirring it, so that the masala doesn’t gets stuck to the bottom of the pan.
  6. After cooking the gravy for 10 to 15 minutes you will see that the gravy is thickening; at this point add some slit green chillies and  1 tbsp.butter more, give a good mix, cook covered for some more time on medium flame to low flame.
  7. When you see that the butter is leaving the sides of the gravy and the raw smell of masalas and tomatoes are gone, add the paneer chunks and give a stir , cook for 8 to 10 minutes more covered on medium flame.
  8. At last add the fresh cream and the crushed kasoorimethi and let it boil for 5 more minutes; taste for the seasonings and adjust accordingly, Switch off the flame.
  9. Side by side burn a coal piece on direct flame on the gas burner, till it is red hot.
  10. Place a piece of foil on the top of the cooked gravy and place the red hot burning coal on the foil
  11. Sprinkle few drops of ghee and a pinch of garam masala on the coal to start the smoke.
  12. Cover the lid of the pan tightly and let the gravy smoke for at least 5 to 10 minutes. Now discard the coal and foil. Your smoking paneer butter masala is ready
  13. Serve hot with naans,tandoori rotis, phulkas or parathas.

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PANEER BUTTER MASALA
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 5 to 6 – Big Tomatoes (the red ripe ones pureed)
  • 2-3 tbsp – Butter (Unsalted) plus 1 tbsp for adding afterwards
  • 2 tsp – Ginger,Garlic paste
  • 1 tsp – Shaijeera (Black cumin)
  • 1 tsp – Tandoori masala
  • 1 tsp – Red chilly powder
  • ½ tsp – Deghimirch powder ( this gives the gravy the vibrant red colour)
  • ¼th tsp – Sugar
  • 3 to 4 – Slit Green Chillies
  • ½ tsp – Garam masala
  • 1 tbsp – Kasoorimethi (Dried Fenugreek Leaf) crushed by hands
  • 2 tbsp – Curd thick
  • 3 to 4 tbsp – Fresh cream
  • 200 gms – Paneer (cottage cheese) fresh , cut into triangles or cubes and soaked in room temperature water.
  • Salt to taste
  • Piece of coal for dhungar (for smoking)
  • Small piece of aluminum foil for dhungar(for smoking)
  • Few drops of ghee (clarified butter) and a pinch of garam masala
Instructions
  1. Heat a pan add 2 tbsp of butter and add sahijeera, Let it crackle.
  2. In a small bowl mix together ginger garlic paste, tandoori masala powder, red chili powder, garam masala powder, salt to taste and curd mix well with the help of a fork or spoon till everything becomes a smooth paste.
  3. Add this paste to the pan ,and fry this masala on medium flame till the raw smell of the masala fades away and oil leaves the sides of the masala.
  4. Next, add the tomato puree, deghimirch powder and ¼ th tsp of sugar to balance the tartness of the tomatoes and give everything a good mix ,
  5. Cover the pan and cook the tomatoes and masalas on medium flame, (let it cook covered so that the gravy doesn’t splutter all over the gas top) frequently keep on checking and stirring it, so that the masala doesn’t gets stuck to the bottom of the pan.
  6. After cooking the gravy for 10 to 15 minutes you will see that the gravy is thickening; at this point add some slit green chillies and 1 tbsp.butter more, give a good mix, cook covered for some more time on medium flame to low flame.
  7. When you see that the butter is leaving the sides of the gravy and the raw smell of masalas and tomatoes are gone, add the paneer chunks and give a stir , cook for 8 to 10 minutes more covered on medium flame.
  8. At last add the fresh cream and the crushed kasoorimethi and let it boil for 5 more minutes; taste for the seasonings and adjust accordingly, Switch off the flame.
  9. Side by side burn a coal piece on direct flame on the gas burner, till it is red hot.
  10. Place a piece of foil on the top of the cooked gravy and place the red hot burning coal on the foil
  11. Sprinkle few drops of ghee and a pinch of garam masala on the coal to start the smoke.
  12. Cover the lid of the pan tightly and let the gravy smoke for at least 5 to 10 minutes. Now discard the coal and foil. Your smoking paneer butter masala is ready
  13. Serve hot with naans,tandoori rotis, phulkas or parathas.
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