Tuesday, September 17, 2013

Paneer Butter Masala


I'm back from the vacation. Had a great time with my family, enjoyed my stay in the busiest city in the US. Now it's time for some blogging.

When your  vacation plan involves too many things to  see/visit within a short span of time, you always end up feeling the need for another vacation at the end of it. Our vacation this time was one of those. And on return, you find yourself with too many chores, loads of laundry that one need to finish. Moreover, you hardly have the supplies to cook something elaborate. Usually before going for any vacation I always make sure that I have stored some fish, meat, eggs and paneer in the refrigerator, so that the need to rush to the groceries isn't there and you can put together a quick meal using these.

For my Friday dinner, I chose the easiest of them all, Paneer, and made paneer butter masala, quick, easy and yummy..

Paneer butter masala or paneer makhani is a popular North Indian dish, a perfect blend of mild spiciness and creaminess. The tomato based gravy brings a vibrant red color and tangy taste to the dish. I love to wipe off the last drop of gravy with roti or naan or bread. It is very similar to butter chicken, but much quicker as paneer is the main ingredient.


Things needed to make Paneer Butter Masala:



  • Paneer: 100 gm
  • Tomato: 3 large
  • Garlic: 1 tbsp
  • Ginger: 1 tbsp (divided)
  • Green chilies: 1-2
  • Mace: a floret
  • Green Cardamom: 2-3
  • Bay leaves: 2
  • Kashmiri red chili powder: 2 tsp
  • Kasuri methi: 1 tbsp
  • Garam masala powder: 1tsp
  • Honey: 2-3 tbsp
  • Fresh cream: 4-5 tsbp
  • Salt to taste
  • Butter: 4-5 tbsp


Steps of making Paneer Butter Masala:


1. Cut paneer into long thin slices. For the best result use homemade paneer.


2. In a large flat pan heat butter (1/2 tbsp), as the butter melts fry the the paneer pieces till surface brown. Do not overcook the paneer. Boil water in a large deep pan with cover, add a teaspoon of salt to the water. Take it out the fried paneer and dip in hot water for 15-20 min. This helps to keep the paneer soft.


3. To prepare the gravy, cut tomatoes into quarters. Heat a tablespoon of butter in the same pan used for frying the paneer.


4. As the butter melts, add mace, bay leaves and green cardamom, cook for 1-2 min. Add the tomato and garlic, cook till the tomatoes are done. Let this cool down. Discard the bay leaves, and make a smooth puree of the tomato, strain and discard any seeds or pieces of mace.


5. Drain the paneer and keep aside.

6. In a pan or kadhai, heat 2 table spoon of butter, as the butter melts add julienned ginger and green chilies, cook for 1 min, add the tomato puree, salt, kashmiri red chili and cook over low heat for 10-12 min. If the gravy looks too thick add few tablespoons of hot water. Add honey, mix well. Add the fried paneer, kasuri methi, garam masala powder and mix gently. Add fresh cream and cook for 5 min over low heat.  Transfer to a serving bowl and enjoy with some bread or roti or naan.


Print Recipe
Paneer Butter Masala / Paneer Makhani
Serves 3
Ingredients:
Paneer: 100 gm
Tomato: 3 large
Garlic: 1 tbsp
Ginger: 1 tbsp (divided)
Green chilies: 1-2
Mace: a floret
Green Cardamom: 2-3
Bay leaves: 2
Kashmiri red chili powder: 2 tsp
Kasuri methi: 1 tbsp
Garam masala powder: 1tsp
Honey: 2-3 tbsp
Fresh cream: 4-5 tsbp
Salt to taste
Butter: 4-5 tbsp
Procedure:
1. Shallow fry the paneer and dip them in hot water.
2. In a pan heat butter, add mace, bay leaves, cardamom, tomato, garlic and cook till tomatoes are done.
3. Let cool down and make a smooth paste.
4. In a pan heat butter, add the giger, green chili, tomato puree, cook for 10-12 min.
5. Add Kashmiri red chili, honey, and salt if needed add little water.
6. Drain the fried paneer and add to the gravy, add kasuri methi, garam masala, fresh cream, cook for 5 min. Serve hot.


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19 comments:

  1. Awesome paneer butter masala!! Loved the pic in which paneer is fried and ready.. feel like eating one from that right away.

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  2. Paneer butter masala looks very inviting :) lovely pics

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  3. Amazing click n lovely paneer butter masala...

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  4. I can have paneer masala anytime, looks super good.

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  5. Lovely picture and I love those big chunks of paneer

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  6. Amazing, u have captured the most famous recipe of North India in an international style :)

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  7. The gravy looks thick and creamy!!! Good one :)

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  8. Panner is such a versatile thing. Love the curry and clicks are cherry on the cake :)
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  9. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom
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  10. it worked ...it was really awesome...thank u...

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  11. Chitu - made this today and boy oh boy what a divine taste it had. I always wanted to make the restaurant wala paneer makhanwala and finally, following your recipe, did it today. It was superb. Thanks for the amazing receipe

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  12. looking so tasty that I cannot stop myself eating that.
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  13. Need to knw if therz any way to get red colour in paneer butter masala...tried red chillie powder but no use..can i use red food colour

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    Replies
    1. Use Kashmiri red chili powder, and make sure the tomatoes you are using are ripe and red in color. Food colors are not good for health so better do not use them.

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    2. Use Kashmiri red chili powder, and make sure the tomatoes you are using are ripe and red in color. Food colors are not good for health so better do not use them.

      Delete