Paneer Butter Masala

Paneer is a must ingredient in our diet atleast once a week. Last week I tried Paneer Salsa Tortilla Wrap, and this week it was Paneer Butter Masala. I have also posted before Peas Paneer akka Matar Paneer. Paneer Butter Masala is generally served with tandoori roti / Naan / Garlic Naan / Onion Kulcha in most of the restaurants. I love it with garlic naan. Paneer Butter Masala is paneer pieces dipped in onion tomato gravy flavored in butter. It’s a must try recipe.

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Here we go,

Ingredients:

  • Paneer – 250gms (Cut into cubes)
  • Onion – 2 big (Coarsely grinded)
  • Tomato – 2 big (grinded to puree)
  • Garlic – 5-6 flakes (finely chopped)
  • Cashew Nuts – 10 nos. (grinded with milk)
  • Green Chillies – 2 nos. (finely chopped)
  • Fresh cream – ¼ cup
  • Milk – ½ cup
  • Red Chilli Powder – 1tsp
  • Coriander Powder – 1 tsp
  • Jeera Powder – ½ tsp
  • Garam Masala – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Sugar – ½ tsp
  • Kasuri Methi – 1 tsp
  • Butter – 4 tsp
  • Coriander Leaves – few chopped for garmish

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Method:

  1. Cut paneer into big cubes.
  2. Soak cashew nuts in warm milk for some time. Grind it to a smooth paste.
  3. Grind chopped onions with ginger garlic paste to a slightly coarse or smooth paste.
  4. Heat oil and add 2 tbsp butter and add green chilli, onion, garlic paste mixture and saute until it turns light brown and the raw smell goes.
  5. Add tomato puree and saute until the mixture becomes really thick and oil separates from the mixture. Saute the tomato mixture until it leaves the pan and make sure masala is not burning at any stage.Image
  6. Add roasted cumin powder, sugar, salt, coriander powder, red chili powder and turmeric powder and mix well.
  7. Add milk and boil it for approx ten minutes or till the oil separates and the gravy dries to make thick masala gravy.
  8. Now add the ground cashewnut- milk mixture and fresh cream. Add kasuri methi and garam masala.
  9. Add remaining butter and paneer pieces and give it a stir. Garnish with coriander leaves.

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Serve hot with Naan, Kulcha or parantha!!

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest

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DIY – Homemade Butter

Today we are starting with our Do It Yourself series. When I posted the recipe of Eggless Dry Fruit Cake, one of my friends Anandita requested for homemade butter recipe. In most of the families, if you consume whole milk, you tend to get thick milk skin. Butter is derived from that thick milk skin akka malai.

I collect malai everyday in a bowl and store it in the freezer. Once 2-3 cups of malai is collected, I convert it into butter and later into clarified butter (ghee). However before starting the process, you need to defrost the malai. I generally keep it at room temperature for almost 1hour. If you have less time, you can microwave the malai to defrost.

This homemade butter tastes heaven with stuffed parathas such as matar paratha, aloo paratha . It can also be used in gravies or sandwich. Homemade butter is also used in baking recipes.

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Here we go,

 Ingredients:

  • Malai – 2-3 cups
  • Cold Water – 2 cups

 

Method:

  1. Take the malai in the mixer jar. Add half cup of water.
  2. Start the mixer. During early mixing the malai will be converted into the smooth cream and as you mix more, the buttermilk and butter will separate.
  3. Add another cup of water and you will see butter floating in lumps.
  4. Collect the butter in a bowl with a spoon.

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Homemade butter is ready. Many of my friends make butter without mixer. They beat the malai thoroughly with a big spoon or a beater.

The process and ingredients remains same in that process as well.

 

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