PANEER BUTTER MASALA/MASALEDAR PANEER MAKHNI
Paneer Butter masala is a blissful dish for all paneer lovers. This dish has a thick and rich gravy which is prepared with two types of onion-tomato masala
One masala is prepared very smooth and silky whereas the other has a coarse texture. The final gravy is a blend of both types of masalas. So the base is prepared with lots of onions and tomatoes and the star ingredient is undoubtedly the paneer or cottage cheese
The gravy of paneer butter masala is so aromatic because a number of whole spices are used, making its gravy fragrant and tasteful. This dish goes to the spicer side as a lot of ginger garlic and green chillies are used. In this way, this is very different from the PANEER MAKHANI dish. Although the colour remains the same and the butter is used while cooking both the dishes. All the paneer dishes hold a special place in not only common households but also all the dhabas and restaurants give them a high priority in their menus
Prep Time- 10 minutes
Cook time – 30 minutes
Course – Main
Cuisine – Indian
Author – Bharti Dhawan
■ INGREDIENTS FOR MASALA -1
▪︎ Onion (coarsely chopped)- 1 large
▪︎ Tomatoes (coarsely chopped)- 2 large
▪︎ Ginger – 1/2 inch piece
▪︎ Garlic cloves – 3-4
▪︎ Cashew nuts (soaked in water) – 5-6 nos.
▪︎ Oil – 1 tbsp
▪︎ Salt – 1 tsp
▪︎ Kashmiri red chilly powder – 1 tsp
■ INGREDIENTS FOR MASALA- 2
▪︎ Onion (finely chopped) – 1 large
▪︎ Tomato (finely chopped ) – 2 medium
▪︎ Finely chopped garlic – 1 tsp
▪︎ Green chillies (finely chopped) – 1-2 nos
▪︎ Ginger Juliane – 6 -7 nos
▪︎ Green chillies (slit) – 2 nos
▪︎ Fresh malai/cream (lightly beaten) – 1 tbsp
▪︎ Oil – 1 tsp
▪︎ Butter – 1 tbsp
▪︎ Bay leaf – 1-2 nos
▪︎ Cinnamon stick – 1 small
▪︎ Green cardamom – 2 nos
▪︎ Cumin/Jeera – 1 tsp
▪︎ Salt – 1/2 tsp /to taste
▪︎ Sugar – 1/2 tsp
▪︎ Turmeric powder – 1/2 tsp
▪︎ Red chilly powder – 1 tsp
▪︎ Coriander (dhania) powder – 1 tsp
▪︎ Garam masala – 1/2 tsp
■ OTHER INGREDIENTS
▪︎ Paneer/Cottage Cheese – 300 gms
▪︎ Ginger Juliane – 5-7
▪︎ Coriander leaves – 1 tbsp
■ PROCEDURE TO MAKE PANEER BUTTER MASALA
■ METHOD OF MASALA -1
▪︎ Heat oil in a kadahi and add coarsely chopped onions. Roast(bhunow) onions for 2-3 minutes
▪︎ Next, add ginger and garlic. Roast them for a minute with onions. Add salt and all the powdered spices and roast for a while
▪︎ Now add chopped tomatoes and bhunow for 3-4 minutes
▪︎ Switch off the flame and allow the mix to cool down. Grind the masala -1 to a fine puree. Keep this masala -1 aside
■ METHOD OF MASALA – 2
▪︎ Keep a kadahi on flame and add oil and butter(oil prevents the butter from burning )
▪︎ Add ginger juliane, Taz patta, cumin, and green cardamom. Bhunow the spices for a while.
▪︎ Add chopped onions. Roast for 2 minutes at medium flame and add chilly and garlic. Roast along with onions
▪︎ Next, add salt and all the powdered spices. Stir for a while. Add 1 tsp of water to prevent burning
▪︎ Now add chopped tomatoes and cook the onion-tomato masala until it leaves oil from the sides. You can cover the pan with a lid. Masala-2 is ready
▪︎ Next, add masala-1 to this and combine everything nicely.
▪︎ Add beaten malai or cream and mix nicely. Cook the whole masala by covering it with a lid until you see oil on the surface (Stir the masala at intervals)
▪︎ Next, add 1 cup of hot water to the masala to make gravy. Give a few boils
▪︎ Add paneer cubes and combine with the masala. Finally, Add slit chillies at this stage. Cook the sabzi for more than 2 minutes at medium flame and add garam masala for taste and fragrance
▪︎ PANEER BUTTER MASALA is ready. Garnish it with coriander leaves and some ginger Juliane. Serve the tasty sabzi with Tawa naan or paratha
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