Butter paneer masala recipe is a rich and creamy gravy preparation with some chunks of cottage cheese dunked in. This particular recipe is not very heavy as no onions or garlic is used. It is infused with the flavor of fenugreek leaves (Kasuri methi) and the kick of red chili powder.
This recipe of butter paneer masala or any recipe of paneer, asks for perfect paneer that is soft and spongy still firm. Further we need some tomato puree, heavy cream or malai, and yogurt. Apart from these some basic spices are required. For perfect texture of paneer masala, it is very important to use tomato puree instead of just grinding them in the blender. do not use tangy tomatoes. Make sure to use the sweeter ones. I have used Kashmiri red chili powder. If you plan to use regular red chili powder, adjust the quantity as per your taste (or keep it 1 tsp).
1. Cook the spices : Heat a pan. Add half tablespoon oil thereafter add 2 tablespoons butter. Add 2 teaspoon Kashmiri red chili powder, 1 teaspoon fenugreek leaves powder and half teaspoon turmeric powder. Cook the spices for some 30 seconds
2. Add and cook tomato puree : Add puree of three tomatoes and cook them. Cover the pan with a lid to avoid spluttering of tomato puree. Cook till the oil surfaces
Tips:Don’t just blend the tomatoes. Make a puree
3. Add yogurt and heavy cream : Add 3 tbsp yogurt. Stir continuously to avoid spluttering of yogurt. Cook for 3-4 minutes. Thereafter add 3 tbsp malai. Cook it for a couple of minutes. Do not overcook malai else it will release all its fat and lose its texture
Tips:To avoid cuddling of yogurt : make sure it is at the room temperature when added to the gravy Add in ¼ tsp cornflour and whisk it well Continuously stir the gravy after adding yogurt till it comes to a boil
4. Add salt, sugar, water, and paneer : Add in salt to taste. If you don't like the hint of sweetness, just omit it. As per the desired consistency add in water. Let it come to a good boil. Cook for a couple of minutes.
5. Garnish with fenugreek leaves and coriander leaves : Garnish with some handful of crushed fenugreek leaves and a handful of chopped coriander.
Tips:You may add some cashew paste to increase the richness. Just simmer 10-12 whole cashews in ¼ cup water and grind to a paste and use it. Watch Video - Butter paneer masala without onion and garlic | paneer jain recipes
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
1. Cook the spices
Heat a pan. Add half tablespoon oil thereafter at 2 tablespoons butter. Add 2 teaspoon Kashmiri red chilli powder, 1 teaspoon fenugreek leaves powder and half teaspoon turmeric powder. Cook the spices for some 30 seconds second.
Tip: Adding red chilli powder and turmeric powder at the initial stage gives a very beautiful colour to the gravy.
2. Add and cook tomato puree
Add puree of three tomatoes and cook them. Cover the pan with a lid to avoid spluttering of tomato puree. Cook till the oil surfaces.
Tip: Don’t just blend the tomatoes. Make a puree.
3. Add yogurt and heavy cream
Add 3 tbsp yogurt. Stir continuously to avoid spluttering of yogurt. Cook for 3-4 minutes. Thereafter add 3 tbsp heavy cream. Cook it for a couple of minutes.
Tip: To avoid curdling of yogurt:
Ensure it is at the room temperature, when added to gravy
Add in ¼ tsp corn flour and whisk it well
Continuously stir the gravy after adding yogurt
4. Add water and paneer
As per the desired consistency add the required quantity of water. Let it come to a good boil. Thereafter add in paneer pieces. Cook for a couple of minutes.
Tip: Do not overcook after adding paneer. The paneer might get hard, especially if you are using homemade paneer.
5. Garnish with fenugreek leaves and coriander leaves
Finish of butter paneer masala, finish off as in finish off cooking not finish off eating, as of now, with some handful of crushed fenugreek leaves and handful of chopped coriander.
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