Paneer Butter Masala recipe is a popular and super-rich creamy North Indian Punjabi curry made with cottage cheese. It is a vegetarian alternative to the famous butter chicken replaced with paneer cubes. It is a premium kaju curry ideally served with choice of Indian flatbread or rice recipes like jeera rice and ghee rice.
North Indian Punjabi cuisine is known for its richness and heavy cream gravy curries. These gravies can be mix and matched with various ingredients to make unique flavoured curry. One of the hugely popular Paneer variation is the rich yet simple Paneer Butter Masala. some may call it Paneer Makhani recipe.
Mentioned several times that people love paneer and must have gravies whenever they want to party and have quality food for any outdoor lunch or dinner. Having said that it is always preferred to get something more spicy with paneer like kadai paneer or palak paneer and paneer makhani is less prefered as it is sutle to taste buds. But people do prefer to have a creamy or rich paneer gravy and feel bloated after the meal. Many who just simply crave for the classic paneer recipe which is the creamiest one and has given to so many variations while adding some unique spices and ingredients result into a new paneer recipe. Now, read the authentic butter paneer recipe and prepare at home to get the creamiest gravy.
FOR ONION TOMATO PASTE
Heat 1 tsp butter and 1 tsp oil in a large kadai.
Saute 1 onion, 1 inch ginger and 3 clove garlic until it shrinks slightly.
Add 2 tomato and 10 cashew for a minute.
Cover and cook for 10 minutes or until tomatoes turn soft and mushy.
Cool completely and transfer to the blender.
Blend to smooth paste adding water if required.
In a kadai heat 2 tbsp butter and saute 2 pods cardamom and 1 bay leaf.
Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder,
¼ tsp garam masala and ¼ tsp cumin powder.
Saute until the spices turn aromatic without burning.
Add in prepared onion tomato paste and saute well.
Saute until oil separates from sides.
Add 1 cup water, ½ tsp sugar and 1 tsp salt.
Mix well adjusting consistency as required.
Add 2 tbsp cream and mix well.
Add 20 cubes of paneer and mix gently.
Cover and simmer for 10 minutes or until flavours are absorbed.
Add 2 tbsp coriander, ½ tsp kasuri methi and ¼ tsp garam masala. mix well.
Enjoy paneer butter masala with roti or naan.