Indian cuisine more particularly in vegetarian cuisine the stature of Paneer Butter Masala is noteworthy. It is one of those lip-smackingly delicious dishes that is liked by one and all. But have you ever wondered why this dish made in restaurants is such a heart-winner while the one you cook at home doesn’t turn out as good? Even we tried many recipes with different permutations & combinations and different readymade garam masalas but nothing matched similar to what one gets outside. This is when we got to know this super Easy Paneer Butter Masala recipe courtesy of a school-friend and voila we were never so happy with our vegetarian culinary skills!
List of Contents
Who invented Paneer Makhani or Paneer Butter Masala?
Paneer is the heart (dil) or Delhi (Dili) isn’t it! Delhites add paneer in almost every dish to make it extra special. from chole-bhatura to samosa to bread pakora, Paneer or cottage cheese is added in all. Surely it adds that creamy yumminess and we love it. So the origin of one of the most loved dishes of Paneer has to be the capital city of India itself. Interestingly, the origin of this dish dates back to the 1950s and one of the most famous restaurants, Moti Mahal is credited for the same. No doubt it is a typical Punjabi dish with the goodness of butter (makhan) in it.
Here is our Perfect Paneer Butter Masala Recipe, do try it!
Paneer cut into small cubes- 400 gms.
Onion (roughly chopped) – 2 Medium
Tomato (roughly chopped) – 4 Medium
Bay leaf – 2 Nos.
Cinnamon Stick – 1 inch
Black Cardamom – 1 Nos.
Green Cardamom – 1 Nos.
Red Dried Chili – 4-5 Nos.
Cloves – 5-6 Nos.
Ginger – 1 inch piece
Garlic – 6-7 cloves
Milk – One cup
Cashew nuts – 6-7 Nos.
Poppy Seeds – 1 Tbsps.
Salt according to the taste
Green Chilies (Slit)- 2
Kasuri Methi – 2-3 Tbsps.
Butter for cooking the curry 3-4Tbsps. + 1 tbsp. – Ghee (Clarified butter)
Fresh Cream for garnishing
-> Put the onion, tomato, cashewnuts, dried red chilies, poppy seeds, ginger, garlic, cardamoms & all other whole spices to boil in a pan.
-> Once the onions get translucent and tomatoes are pulpy turn off the gas. Let this mix cool down.
-> Before grinding this cool down mix, remove the bay leaf and also keep only desired amount of red chilies for grinding. Lest this easy paneer recipe with gravy will become very spicy. Now grind the rest ingredients into fine paste.
-> Now heat the butter-ghee in a wok, and add the slit green chilies, same bay leaf which was boiled and the extra whole Red chilies if any remaining from the boiled mixture.
-> Let these flutter for a minute at medium heat and then add the smooth blended onion-tomato mixture.
-> Cook until the oil separates. Now reducing the heat add milk and kasuri methi to the gravy masala and mix well. Stir until the mixture comes to a boil.
-> Add paneer chunks either as it is or after shallow frying them. Garnish this super easy Paneer Butter Masala Gravy with a little Kasuri Methi & fresh cream.
You would also love cooking Bharwan Dum Aloo find its recipe here!
This paneer recipe with gravy is not only easy to make but also very ‘makhani‘ (buttery). Having cooked this recipe a number of times we can safely say that there is no requirement of adding any kind of readymade Paneer Butter Masala. This Paneer Makhani can be best enjoyed by pairing it with butter naan or butter roti.
Do give this recipe a shot. Let us know if you really found this Paneer Butter Masala recipe restaurant like and whether or not it was super easy to make?
This article is powered by Blogchatter. Do check our other #BlogchatterA2Z!