Paneer Butter Masala : A Delicious Homemade Dish
Today, I’m going to share a much-loved recipe that brings joy to many Indian homes. Paneer Butter Masala is a comforting and delightful dish that I really enjoy making. It’s a dish that comes from North India, especially Punjab, and it’s all about rich flavors, creamy tomato gravy, and soft paneer (cottage cheese). So, put on your apron, and let’s cook together. In this post, we’ll talk about where it comes from, what you need, how to make it step by step, serving ideas, cooking tips, ways to change it up, the tools you’ll need, nutritional info, cost, and we’ll finish with a tasty conclusion.
Origin:
Paneer Butter Masala, also called Paneer Makhani, comes from North India, particularly Punjab. Punjab is known for its hearty and tasty food, and this dish is no different. It combines butter, spices, and paneer in a tomato gravy. It’s a dish that’s famous all over India, and people love making it at home.
Ingredients You'll Need:
For our Paneer Butter Masala, you’ll need the following ingredients:
For the Paneer:
- 250g of paneer (cottage cheese), cut into small pieces
- 2 tablespoons of cooking oil
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- A pinch of salt
For the Gravy:
- 2 tablespoons of butter
- 1 medium onion, finely chopped
- 2 ripe tomatoes, blended into a puree
- 1-inch piece of ginger, grated
- 4-5 cloves of garlic, finely chopped
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- A pinch of salt
- 1/2 cup of fresh cream
- 1/2 cup of water
- Fresh coriander leaves for garnish
Step-by-Step Process:
Let’s start cooking and make this delicious Paneer Butter Masala:
- Preparing the Paneer:
- Begin by heating oil in a pan and adding the paneer pieces.
- Sprinkle the red chili powder, turmeric, and a bit of salt over the paneer.
- Cook the paneer until it turns a lovely golden color. Set it aside.
- Making the Gravy:
- In another pan, melt the butter over medium heat.
- Add the finely chopped onions and cook until they become soft and transparent, creating a nice smell in your kitchen.
- Add the grated ginger and chopped garlic, letting them cook for a couple of minutes.
- Making the Gravy (Continued):
- Now, it’s time to add the tomato puree. Cook it until the oil starts separating from the gravy, which means the tomatoes are cooked.
- Adding Spices:
- Sprinkle in the red chili powder, turmeric, garam masala, cumin powder, coriander powder, and a bit of salt.
- Mixing It All Together:
- Add the sautéed paneer into the tomato gravy and stir gently to coat the paneer with the flavorful gravy.
- Adjusting Consistency:
- Add water to get the gravy to your preferred thickness. Some like it thick, and others prefer it thinner.
- Adding Cream:
- Pour in the fresh cream and mix it into the gravy. This is the moment when your dish becomes creamy and delicious.
- Garnishing:
- Just before serving, garnish your Paneer Butter Masala with fresh coriander leaves. It adds freshness and a burst of color to your dish.
Serving:
Now that your Paneer Butter Masala is ready, it’s time to serve it. This dish goes well with naan, roti, or rice. Put it in your favorite serving dish, and watch as the creamy aroma makes everyone’s mouth water.
Tips for Cooking:
To make your Paneer Butter Masala even better, here are some tips to consider:
- Use Fresh Paneer: If you can, use homemade paneer. It makes a big difference.
- Adjust Cream: You can use more or less cream based on your taste. More cream makes it richer, and less makes it lighter.
- Be Patient with the Gravy: Don’t rush the tomato gravy. Let it cook until the oil separates for the best flavor.
- Get the Consistency Right: You can change how thick the gravy is by adding more or less water.
- Control the Spiciness: You can make it spicier by adding more red chili powder, or milder by using less.
Variations:
Cooking is like art, and you can be creative. Paneer Butter Masala is flexible, and you can add your personal touch. Here are some ideas:
- Veggie Twist: Add bell peppers, peas, or mushrooms to the gravy to make it more nutritious.
- Cashew Creaminess: Blend cashews with a bit of water and mix the paste into the gravy for extra creaminess.
- Fenugreek Flair: Sprinkle dried fenugreek leaves (kasuri methi) for extra aroma.
- Add Heat: If you like spice, throw in some green chilies or a bit of chili sauce.
- Vegan Version: To make a vegan Paneer Butter Masala, replace the cream with coconut milk and use vegan butter.
Utensils List:
To make cooking Paneer Butter Masala easy, make sure you have these tools:
- Two medium-sized pans
- A spoon for stirring
- A serving dish to make it look great
- A blender or food processor to make the tomato puree (if you have one)
Nutritional Facts:
It’s good to know what’s in your food. Here’s an estimate of what you’ll find in a serving of Paneer Butter Masala:
- Calories: About 350 calories per serving
- Protein: Around 10g
- Carbohydrates: About 12g
- Fat: About 28g
- Fiber: Approximately 2g
Cost of Making:
Making Paneer Butter Masala is affordable. You can make it for around ₹200-250 for four servings, which is budget-friendly and delicious.
Conclusion:
With the aroma of Paneer Butter Masala filling your home, it’s time to enjoy your meal. This dish represents the heart of North Indian cuisine, and it’s a chance to experience Indian flavors at home. Whether you’re a pro chef or new to cooking, this recipe is simple and rewarding. So, gather your ingredients, follow the easy steps, and savor every bite of your homemade Paneer Butter Masala. Enjoy your meal!
