Introduction:
Paneer Butter Masala, a beloved dish in Indian cuisine, is a creamy and flavorful curry that features soft chunks of paneer (Indian cottage cheese) immersed in a rich tomato and cashew-based gravy. Known for its luxurious taste and velvety texture, this dish is a favorite at dinner tables and restaurants alike. In this article, we'll guide you through the step-by-step process of creating the indulgent Paneer Butter Masala at home.
SOURCE
Ingredients:
For the Paneer Marinade:
250g paneer, cubed
1/2 cup yogurt
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
For the Gravy:
2 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
2 tomatoes, pureed
1/4 cup cashew nuts, soaked in warm water
1/4 cup fresh cream
1 teaspoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
1 cup water
Fresh coriander leaves, chopped (for garnish)
Instructions:
Marinating the Paneer:
In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt to form a smooth marinade.
Add paneer cubes to the marinade, ensuring they are well-coated. Allow them to marinate for at least 30 minutes.
Cooking the Paneer:
Heat a pan over medium heat and add butter. Once melted, add the marinated paneer cubes.
Sauté the paneer until it turns golden brown on all sides. Remove from the pan and set aside.
Preparing the Gravy:In the same pan, add oil. Add finely chopped onions and sauté until they become translucent.
Add ginger-garlic paste and cook for a minute until the raw aroma disappears.
Pour in the tomato puree and cook until the oil separates from the mixture.
In a blender, blend the soaked cashew nuts with a little water to form a smooth paste. Add this paste to the pan and mix well.
Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Mix until the spices are well-incorporated.
Stir in fresh cream and cook for an additional 2-3 minutes.
Combining Paneer with Gravy:
Add the sautéed paneer to the gravy, ensuring each piece is coated in the creamy mixture.
Pour in water to achieve the desired consistency. Simmer for 5-7 minutes.
Garnishing and Serving:
Garnish with chopped fresh coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Indulge in the richness of Paneer Butter Masala, a classic Indian dish that perfectly balances spices and creaminess. Share this delightful culinary experience with your loved ones and savor the taste of homemade luxury.
0 Comments