Paneer Butter Masala | Exploring the Flavors of Paneer Butter Masala: A Delectable Journey

 

Paneer Butter Masala | Exploring the Flavors of Paneer Butter Masala: A Delectable Journey

Paneer Butter Masala is a popular and delicious dish in Indian cuisine. It is a creamy and flavourful curry made with paneer, also known as Indian paneer, cooked in a tomato-based gravy. The dish is loved for its velvety texture, aromatic spices and the melt-in-mouth goodness of paneer cubes.

Originating in the North Indian culinary tradition, Paneer Butter Masala has gained worldwide popularity for its delightful combination of flavours. The creamy tomato gravy infused with a medley of spices creates a harmonious balance that complements the mild and delicate flavor of the paneer.

The dish is known for its vibrant orange-red colour, a sign of the delicious flavors that await. The creamy texture and rich aroma make it an irresistible option for both vegetarians and non-vegetarians alike.

Paneer butter masala is often enjoyed with traditional Indian breads such as naan or roti, but it also goes well with aromatic basmati rice. Be it a special occasion, a gathering with friends and family, or simply a treat for yourself, this classic dish is sure to impress and satisfy your taste buds.

In this recipe, we'll take you through the steps to make an authentic paneer butter masala, guiding you to achieve the perfect balance of flavor and texture. So let's dive into the culinary journey and unlock the secrets of this beloved Indian dish!

Component:

250 grams paneer (Indian cheese), diced
2 tbsp butter
1 tbsp oil
1 large onion, finely chopped
2 tsp ginger-garlic paste
2 large tomatoes, puree
Soak 1/4 cup cashew nuts in hot water
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/2 cup heavy cream
1 tbsp dried fenugreek leaves (kasoori methi)
salt to taste
Fresh coriander (coriander leaves) for garnish.

Instruction:

Put butter and oil in a pan on medium heat. When the onions are added, cook them for a few minutes, till they turn golden brown in colour.

Once the raw smell disappears, add ginger-garlic paste and cook for another minute.

Now add tomato puree and cook for 3-4 minutes while stirring occasionally.

Meanwhile, drain the soaked cashews from the water and grind them into a fine paste using a blender or food processor. Add this cashew paste to the pan and mix well.

Salt, garam masala, cumin, coriander and red chili powder should also be added. Mix all the ingredients and cook for another two to three minutes for the spices to mix well.


After reducing the flame, pour in the thick cream. After mixing the cream and spices together well, let it cook for a few minutes.


Now put paneer cubes in the pan and mix it lightly in the creamy tomato gravy. 5 more minutes of cooking will allow the cheese to absorb the flavors.

Crush dry fenugreek leaves between your palms and sprinkle them over the paneer butter masala. Stir gently to incorporate the fenugreek leaves.

After tasting the gravy, taste a second time to adjust the flavor to your liking. You can add a little water to thin out the mixture if it is too thick.

Garnish with fresh cilantro leaves and switch off the flame.

Your delicious Paneer Butter Masala is now ready to be served! Serve naan, roti or hot rice with anyone..

Enjoy your food!

Here are some tips to keep in mind while preparing paneer butter masala:

Paneer: For best results, choose paneer that is fresh and tender.
You can either buy it from the store or make it at home by mixing milk with lemon juice or vinegar.

Tomato Puree: Make a fine tomato puree for a smooth and velvety gravy. You can blanch them in hot water for easy peeling and then blend them to a smooth consistency.

Cashews: Soak cashews in warm water for 15-20 minutes before grinding them. This helps in achieving a creamy texture and enhances the richness of the gravy.

Spices: Change the quantity of spices as per your personal preference. If you like a more spicy version, you can increase the amount of red chili powder or add finely chopped green chilies.

Heavy Cream: Heavy cream adds a delicious and creamy texture to the gravy. However, if you prefer a lighter version, you can replace it with milk or half-and-half.

Dried Fenugreek Leaves: Kasuri Methi adds a distinct flavor to the Paneer Butter Masala. Crush the dried fenugreek leaves between your palms to release their aroma and flavor before adding them.

Seasoning: Taste the gravy and adjust salt and spices as per your liking. Remember to balance the flavors and make sure they are well incorporated.

Serving: Paneer Butter Masala goes well with naan bread, roti or steamed rice. Garnish with fresh cilantro leaves just before serving to add a pop of freshness.

Variations: You can customise the recipe by adding vegetables like bell peppers, peas, or mushrooms to the gravy for added texture and flavour.

Resting Time: Allow the Paneer Butter Masala to sit for a few minutes before serving. This helps the flavours to meld together and enhances the taste.

Remember, cooking is all about experimentation and personal preference, so feel free to adjust the recipe and make it your own. Enjoy the process and savor the delicious Paneer Butter Masala you prepare!