Scribd Logo
Upload

Welcome to Scribd!

  • 76 views

    Paneer - Butter - Masala - Recipe

    Uploaded by

    Sandeep Bhaskar
    1. To soften store-bought paneer for paneer butter masala, soak paneer cubes in heated water for 15-20 minutes before draining. 2. Fry onions and tomatoes together with spices like cardamom, chili powder, and garam masala until the mixture is mushy. Then blend with cashews and water to make a smooth puree. 3. Cook the puree into a thick masala gravy by frying ginger-garlic and adding the puree along with water. Then stir in the paneer cubes and kasuri methi near the end to heat through without overcooking the paneer.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd

    Paneer - Butter - Masala - Recipe

    Uploaded by

    Sandeep Bhaskar
    76 views2 pages
    1. To soften store-bought paneer for paneer butter masala, soak paneer cubes in heated water for 15-20 minutes before draining. 2. Fry onions and tomatoes together with spices like cardamom, chili powder, and garam masala until the mixture is mushy. Then blend with cashews and water to make a smooth puree. 3. Cook the puree into a thick masala gravy by frying ginger-garlic and adding the puree along with water. Then stir in the paneer cubes and kasuri methi near the end to heat through without overcooking the paneer.

    Original Description:

    Original Title

    paneer_ butter_masala_recipe

    Copyright

    © © All Rights Reserved

    Available Formats

    TXT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    1. To soften store-bought paneer for paneer butter masala, soak paneer cubes in heated water for 15-20 minutes before draining. 2. Fry onions and tomatoes together with spices like cardamom, chili powder, and garam masala until the mixture is mushy. Then blend with cashews and water to make a smooth puree. 3. Cook the puree into a thick masala gravy by frying ginger-garlic and adding the puree along with water. Then stir in the paneer cubes and kasuri methi near the end to heat through without overcooking the paneer.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    76 views2 pages

    Paneer - Butter - Masala - Recipe

    Uploaded by

    Sandeep Bhaskar
    1. To soften store-bought paneer for paneer butter masala, soak paneer cubes in heated water for 15-20 minutes before draining. 2. Fry onions and tomatoes together with spices like cardamom, chili powder, and garam masala until the mixture is mushy. Then blend with cashews and water to make a smooth puree. 3. Cook the puree into a thick masala gravy by frying ginger-garlic and adding the puree along with water. Then stir in the paneer cubes and kasuri methi near the end to heat through without overcooking the paneer.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    of 2

    Preparation

    I get queries from readers on how to keep the paneer soft in paneer butter masala
    so sharing the tip but I usually do not follow the step 1.

    1.If using store bought paneer, then heat 1½ to 2 cups water in a small pot. Then
    add the paneer cubes to it. Allow to rest for about 15 to 20 mins. Then drain the
    water and set aside. This will soften the paneer.

    Frying onions & tomatoes


    2. You can either blanch the onions and tomatoes or will have to saute them.
    Sometimes onion paste lends a bitter taste. So blanching or sauteing is very much
    needed. I go ahead sauteing as it gives a nice flavor.

    Add 1½ tsp oil to a hot pan. Add 2 green cardamoms. Saute 1 cup cubed onions on a
    medium flame until they turn lightly pink in color. This takes just 3 to 4 minutes.

    3. Transfer 1½ cups finely chopped tomatoes and sprinkle some salt. Again fry for 2
    to 3 minutes. Then cover and cook till mushy.

    4. Add ½ to ¾ tsp red chili powder, ¾ to 1 tsp garam masala, 1 tsp coriander powder
    (optional), 10 to 12 cashews and sugar if using.

    5. Fry till the onion tomato mixture begins to leave the sides of the pan. You will
    begin to get a nice aroma of the mix. Turn off the stove.

    6. Cool it completely and add it to a blender along with 1 cup of water. Blend the
    tomato cashews mixture to smooth puree. To speed up the process, I added ice cold
    water to the jar first and then transferred the mix.

    7. Blend to a very smooth & silky paste, adding little more water if needed.

    How to make paneer butter masala


    8. Heat the pan on a low flame with 1 ½ tbsp butter.

    9. Add 2 cardamoms, 1 bay leaf, 1 small cinnamon piece and 3 cloves. You can also
    skip the spices but they add a good aroma. Fry till they are lightly roasted just
    for a minute.

    10. Add 1½ tsp ginger garlic paste (or very finely chopped). Saute until the raw
    smell goes off. If the raw smell of ginger garlic doesn’t go away or it gets burnt
    the entire dish will spoil. So take care to fry this on a low to medium flame until
    the raw smell goes off.

    11. Next add the pureed onion tomato mix, little more red chili powder. You can
    skip the chili powder since it is used only for color. If you are not using onion
    in this recipe, then also you can skip using red chili powder now.

    If the mixture is not very smooth and silky, I suggest using a filter or colander
    to strain the mixture. Pass the cashew tomato puree through a colander or sieve.

    12. Stir well. If needed pour ¼ to ½ cup water to bring it to the desired
    consistency.

    13. Cover and cook on a medium flame until the gravy turns thick.
    14. When the paneer butter masala gravy is done you will see traces of fats over
    the gravy. This is the color you may get. Open the lid and cook until the gravy
    turns thicker.

    15. Make sure the gravy reaches the desired consistency then add paneer and kasuri
    methi. If you add it while the gravy is still runny, the gravy has to be cooked for
    longer. This will result in the paneer turning harder.

    16. Stir well. On a low flame cook covered just for 1 to 3 minutes. Cooking for
    longer can make the paneer harder. Add 2 to 3 tbsp. cream and stir.

    You should get this thick creamy texture as you see in the picture below.

    Serving
    Transfer paneer butter masala to a serving bowl. You can add 1 tbsp cream, also
    finely chopped coriander leaves or ginger julienne for garnish.

    Serve paneer butter masala with Jeera rice, chapathi, roti, naan or evenw ith plain
    basmathi rice.

    You might also like