Paneer
recipes are always our favourite in our cookbook library! Paneer Makhani is a
delicious curry and Authentic Punjabi food which is loved by many Indian
people.
Also,
you must have seen this amazing and popular recipe on the menu list of many
Indian restaurants. You can make this delicious 'Paneer Makhani' or 'Paneer
Butter Masala' recipe at your home itself with healthy and good cooking steps.
Paneer Butter Masala is specially cooked in a succulent, smooth sauce of
tomatoes, cashew paste, and fresh cream which has a dispersing variety of
tanginess and sweetness as a whole! It is said to be one of the most loved
curries for all the vegetarians out there and is often prepared for lunch and
dinner. It is then served with freshly baked chapati, naan, and any choice of
rice.
Paneer Butter Masala is specially cooked in a succulent, smooth sauce of
tomatoes, cashew paste, and fresh cream which has a dispersing variety of
tanginess and sweetness as a whole! It is said to be one of the most loved
curries for all the vegetarians out there and is often prepared for lunch and
dinner. It is then served with freshly baked chapati, naan, and any choice of
rice.Paneer Makhani has a different style of preparation
unlike all the other curries or gravy preparation. There are variations and
additions in making special dishes to make it scrumptious like hell! The curry
preparation is the main chunk in cooking this mouth-watering recipe.
Today we at Easy Recipes World, are going to shed light
on how to make this spicy and yet amazing Paneer Butter Masala recipe. Trust me
you will definitely enjoy making this recipe and will throw a grand lunch or a
dinner meal tonight.
Also, we will share some good little tips which can boost
your culinary skills and make the paneer butter masala worth remembering!
Without further delay let's get started with the ingredients.Ingredients for Paneer Butter
Masala Recipe
- 500 gms
Paneer
- 1
tablespoon of Desi ghee or refined oil as an option
- 2 Bael
leaves
- 1
Cinnamon stick ( Dalcheeni)
- 100 gms
finely chopped onions
- 5-6
cloves of garlic
- 4-5
chopped ginger
- 20 to
25 pieces of cashew nuts
- Degi
Mirch powder (as needed)
- 4 big
finely chopped tomatoes
- Salt
(as needed)
- 1/2 cup
of water
- Butter
( as needed)
- 1/2
crushed ginger powder
- 3-4
seedless green chillis
- 1/4
tablespoon of garam masala
- 1 to 1
and a half tablespoons of milk cream (Malai)
- 1
tablespoon Kasthuri Methi powder
- Kali
Mirch or Jeera powder (optional)
- 1
tablespoon (optional)
Method of Preparation
For Tomatoes and Cashews
creamy mixture masala
- In a
lidded pan, add 1 tablespoon of Desi ghee. You can even add 1 tablespoon of refined oil as per your choice and need.
- Add 2
Bael leaves, 1 stick of Cinnamon stick (Daalcheeni) and 4 cloves of green
Cardamoms.
- Add 100
gms of finely chopped onions, 5 to 6 or even more as per your choice of the number of garlic cloves. I recommend keeping it only 5 to 6 only. You can even add 5 to 6 pieces of thinly chopped ginger roots. Post these additions, fry the mixture mildly for few seconds.
- Add 20
pieces of cashew nuts for a succulent and creamy texture of the awaited
Paneer Makhani.
- Add 2
tablespoons of Degi Mirch powder to the spicy mixture. You can add the regular red chilli powder as an option if you want to make it even spicier.
- Immediately
add 4 big finely chopped tomatoes and mix all the ingredients thoroughly well so that all the spices blend well.
- Now add
1/4 tablespoon of salt. Post the adding salt, add 1/2 cup of water for getting a good consistency.
- Cover
the pan with a lid and let the tomato/cashews mixture get cooked properly for 5 to 10 minutes.
- Now,
remove the Bael leaf and Cinnamon stick from the mixture ensuring all the flavour constituency from these spices are blended well.
- Let the
masala mixture gets cool before dishing it out for further processes.
- After
you dish out the mixture, make a fine paste or puree of the tomato/Kaju
mix in a mixer or a blender.
- You
have got your best quality of Masala Puree for making the Paneer Butter
Masala recipe.
For making the perfect Paneer
Butter Masala
- Take a
pan and add 2 big tablespoons of butter and 1/2 tablespoon of Desi ghee.
- Add
ginger powder and seedless green chillis into the butter mix.
- Now,
add 2 tablespoons of Degi Mirch powder and turn the flame low.
- Add 1/4
tablespoon of Garam Masala powder for making the dish piquant and
desirable.
- After
adding all the needed masalas, add the smooth and creamy tomato cashew
puree which we made beforehand- the main crux of the recipe and mix all
the ingredients well intact.
- Cover
the pan with the lid for 10 minutes and let it cook properly so that the flavour of the spices gets its perfect enhancement altogether.
- For
making it thicker in texture, add 1 to 1 and a 1/2 tablespoon of milk cream
(Malai) for a succulent and creamy taste. Trust me! Paneer butter masala is a treat for your tastebuds.
- Mix the
Malai well with the puree mixture and cover it with a lid for 2 minutes.
- Now,
add 500 gms Paneer cubes to the Butter masala recipe and cover it with a
lid for 2 to 3 minutes on a low flame.
- Add 1
tablespoon of Kasturi Methi powder as it is very mandatory in making the
Paneer Makhani is very special. You can even add Kali Mirch powder or Jeera powder as an option.
- Add 1
tablespoon of honey in place of sugar for giving you a sweet taste.
- At
last, add few chunks of butter as the name suggests Paneer butter masala!
- Dish
out and garnish the recipe with coriander leaves for serving.
- The
much-awaited, authentic and delicious Paneer Makhani recipe is ready!
Recipe notes
- Remember,
don't fry the paneer for making the Paneer Makhani recipe. This will make the Paneer hard and not fit for eating. Who wants that? Nobody wants to let all the hard work go to waste by doing this silly mistake.
- Remove
the Bael leaf and the Cinnamon stick from the Masala mixture else, it will create discomfort while blending or mixing.
- If you
are a vegetarian, you can skip the addition of onions and garlic as an ingredient. Without those two, you can create an amazing Paneer butter masala recipe!
- You can
add Degi Mirch powder itself as it is tasteless and gives a good colour to the dish.
- Add
honey for a rich and luscious taste in place of sugar or any other
sweetening syrup!
So, here we
shared with you a perfect and amazing way to make the most popular restaurant
style Paneer Makhani a.k.a Paneer Butter Masala recipe. I am sure vegetarians
are going to love this scrumptious recipe of all times. With a little
dedication and preparation, you can make the restaurant style Paneer Makhani
recipe in your home kitchen itself.
Do try and
Share your food reviews plus the experience with us in the comment section
below.
Stay healthy
people!💓
Paneer
recipes are always our favourite in our cookbook library! Paneer Makhani is a
delicious curry and Authentic Punjabi food which is loved by many Indian
people.
Also,
you must have seen this amazing and popular recipe on the menu list of many
Indian restaurants. You can make this delicious 'Paneer Makhani' or 'Paneer
Butter Masala' recipe at your home itself with healthy and good cooking steps.
Paneer Butter Masala is specially cooked in a succulent, smooth sauce of
tomatoes, cashew paste, and fresh cream which has a dispersing variety of
tanginess and sweetness as a whole! It is said to be one of the most loved
curries for all the vegetarians out there and is often prepared for lunch and
dinner. It is then served with freshly baked chapati, naan, and any choice of
rice.
Paneer Butter Masala is specially cooked in a succulent, smooth sauce of
tomatoes, cashew paste, and fresh cream which has a dispersing variety of
tanginess and sweetness as a whole! It is said to be one of the most loved
curries for all the vegetarians out there and is often prepared for lunch and
dinner. It is then served with freshly baked chapati, naan, and any choice of
rice.
Paneer Makhani has a different style of preparation
unlike all the other curries or gravy preparation. There are variations and
additions in making special dishes to make it scrumptious like hell! The curry
preparation is the main chunk in cooking this mouth-watering recipe.
Today we at Easy Recipes World, are going to shed light
on how to make this spicy and yet amazing Paneer Butter Masala recipe. Trust me
you will definitely enjoy making this recipe and will throw a grand lunch or a
dinner meal tonight.
Also, we will share some good little tips which can boost
your culinary skills and make the paneer butter masala worth remembering!
Without further delay let's get started with the ingredients.
Ingredients for Paneer Butter Masala Recipe
- 500 gms
Paneer
- 1
tablespoon of Desi ghee or refined oil as an option
- 2 Bael
leaves
- 1
Cinnamon stick ( Dalcheeni)
- 100 gms
finely chopped onions
- 5-6
cloves of garlic
- 4-5
chopped ginger
- 20 to
25 pieces of cashew nuts
- Degi
Mirch powder (as needed)
- 4 big
finely chopped tomatoes
- Salt
(as needed)
- 1/2 cup
of water
- Butter
( as needed)
- 1/2
crushed ginger powder
- 3-4
seedless green chillis
- 1/4
tablespoon of garam masala
- 1 to 1
and a half tablespoons of milk cream (Malai)
- 1
tablespoon Kasthuri Methi powder
- Kali
Mirch or Jeera powder (optional)
- 1
tablespoon (optional)
Method of Preparation
For Tomatoes and Cashews creamy mixture masala
- In a lidded pan, add 1 tablespoon of Desi ghee. You can even add 1 tablespoon of refined oil as per your choice and need.
- Add 2
Bael leaves, 1 stick of Cinnamon stick (Daalcheeni) and 4 cloves of green
Cardamoms.
- Add 100
gms of finely chopped onions, 5 to 6 or even more as per your choice of the number of garlic cloves. I recommend keeping it only 5 to 6 only. You can even add 5 to 6 pieces of thinly chopped ginger roots. Post these additions, fry the mixture mildly for few seconds.
- Add 20
pieces of cashew nuts for a succulent and creamy texture of the awaited
Paneer Makhani.
- Add 2
tablespoons of Degi Mirch powder to the spicy mixture. You can add the regular red chilli powder as an option if you want to make it even spicier.
- Immediately
add 4 big finely chopped tomatoes and mix all the ingredients thoroughly well so that all the spices blend well.
- Now add
1/4 tablespoon of salt. Post the adding salt, add 1/2 cup of water for getting a good consistency.
- Cover
the pan with a lid and let the tomato/cashews mixture get cooked properly for 5 to 10 minutes.
- Now,
remove the Bael leaf and Cinnamon stick from the mixture ensuring all the flavour constituency from these spices are blended well.
- Let the
masala mixture gets cool before dishing it out for further processes.
- After
you dish out the mixture, make a fine paste or puree of the tomato/Kaju
mix in a mixer or a blender.
- You
have got your best quality of Masala Puree for making the Paneer Butter
Masala recipe.
For making the perfect Paneer Butter Masala
- Take a
pan and add 2 big tablespoons of butter and 1/2 tablespoon of Desi ghee.
- Add
ginger powder and seedless green chillis into the butter mix.
- Now,
add 2 tablespoons of Degi Mirch powder and turn the flame low.
- Add 1/4
tablespoon of Garam Masala powder for making the dish piquant and
desirable.
- After
adding all the needed masalas, add the smooth and creamy tomato cashew
puree which we made beforehand- the main crux of the recipe and mix all
the ingredients well intact.
- Cover
the pan with the lid for 10 minutes and let it cook properly so that the flavour of the spices gets its perfect enhancement altogether.
- For
making it thicker in texture, add 1 to 1 and a 1/2 tablespoon of milk cream
(Malai) for a succulent and creamy taste. Trust me! Paneer butter masala is a treat for your tastebuds.
- Mix the
Malai well with the puree mixture and cover it with a lid for 2 minutes.
- Now,
add 500 gms Paneer cubes to the Butter masala recipe and cover it with a
lid for 2 to 3 minutes on a low flame.
- Add 1
tablespoon of Kasturi Methi powder as it is very mandatory in making the
Paneer Makhani is very special. You can even add Kali Mirch powder or Jeera powder as an option.
- Add 1
tablespoon of honey in place of sugar for giving you a sweet taste.
- At
last, add few chunks of butter as the name suggests Paneer butter masala!
- Dish
out and garnish the recipe with coriander leaves for serving.
- The
much-awaited, authentic and delicious Paneer Makhani recipe is ready!
Recipe notes
- Remember,
don't fry the paneer for making the Paneer Makhani recipe. This will make the Paneer hard and not fit for eating. Who wants that? Nobody wants to let all the hard work go to waste by doing this silly mistake.
- Remove
the Bael leaf and the Cinnamon stick from the Masala mixture else, it will create discomfort while blending or mixing.
- If you
are a vegetarian, you can skip the addition of onions and garlic as an ingredient. Without those two, you can create an amazing Paneer butter masala recipe!
- You can
add Degi Mirch powder itself as it is tasteless and gives a good colour to the dish.
- Add
honey for a rich and luscious taste in place of sugar or any other
sweetening syrup!
So, here we
shared with you a perfect and amazing way to make the most popular restaurant
style Paneer Makhani a.k.a Paneer Butter Masala recipe. I am sure vegetarians
are going to love this scrumptious recipe of all times. With a little
dedication and preparation, you can make the restaurant style Paneer Makhani
recipe in your home kitchen itself.
Do try and
Share your food reviews plus the experience with us in the comment section
below.
Stay healthy people!💓
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