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Paneer Butter Masala alias Paneer Makhani is by far the most favourite vegetarian dishes in Indian eat-outs among restaurant goers. It is liked for its rich and creamy texture and the marvelous taste. Back home it was a pure restaurant specialty and was not tried at home. This recipe here is what I tried after some googling and some mix and match to keep it lower in calories. I have substituted milk for cream, and reduced the amount of butter but still was able to achieve the restaurant style taste we all love. We absolutely enjoyed this for a perfect Sunday lunch with Peas Pulao.
Ingredients:
Serves - 5 to 6
Paneer - 300 g - cut into 1/2" cubes
Onion - 1 big about 2 cups
Tomato - 2 medium
Ginger-Garlic paste - 1 1/2 tbsp
Coriander powder - 3/4 tsp
Chilli powder - 1/2 tsp (Increase to 3/4 tsp if using Kashmiri chilli powder)
Garam masala - 3/4 tsp
Cumin powder - 1/2 tsp
Kasoori methi - 1 tbsp
Butter - 2 tbsp
Turmeric powder - a pinch
Orange food color - a small pinch (optional)
Milk - 3/4 cup - 160 - 180 ml. You may use cream or half and half if desired.
Salt - to taste
Oil
Method:
Heat 1 tsp of oil in medium heat in a wide nonstick skillet and saute the paneer cubes in batches. Fry the cubes until they are light brown. Drain these in a paper towel to remove extra oil and put them in a bowl of cold water. Drain after 2 mins. This ensures that the paneer cubes are still soft, since they tend to harden after frying in oil.
In the same skillet add 1 tbsp of oil and saute the cubed onions in medium-high flame till they become translucent. Remove from heat and allow it to cool. When cool blend to a smooth paste. Blanch the tomatoes, peel and puree.
Heat 2 tbsp of oil and add the onion paste and saute for 2 mins. Now add the ginger-garlic paste and fry until the raw smell disappears. Reduce the heat and add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and 1/2 tbsp of crushed kasoori methi. Fry in medium heat until the spices cook about 3 to 4 mins. Add the tomato puree with salt and allow to cook until it cooks well and blends with the masala. Now add the orange food color and milk. Take care while adding milk, we would need to continuously stir briskly when pouring milk, to prevent it from curdling. Add the paneer and fold it into the masala. Now add required quantity of water based on the desired consistency. Allow it to boil in medium flame. The mixture would thicken at this stage. Now add the remaining 1/2 tbsp of kasoori methi and 1 tbsp of butter. Remove from the heat. Top up with the remaining butter when serving. Serve hot with rotis, naans or rice.
Ingredients:
Serves - 5 to 6
Paneer - 300 g - cut into 1/2" cubes
Onion - 1 big about 2 cups
Tomato - 2 medium
Ginger-Garlic paste - 1 1/2 tbsp
Coriander powder - 3/4 tsp
Chilli powder - 1/2 tsp (Increase to 3/4 tsp if using Kashmiri chilli powder)
Garam masala - 3/4 tsp
Cumin powder - 1/2 tsp
Kasoori methi - 1 tbsp
Butter - 2 tbsp
Turmeric powder - a pinch
Orange food color - a small pinch (optional)
Milk - 3/4 cup - 160 - 180 ml. You may use cream or half and half if desired.
Salt - to taste
Oil
Method:
Heat 1 tsp of oil in medium heat in a wide nonstick skillet and saute the paneer cubes in batches. Fry the cubes until they are light brown. Drain these in a paper towel to remove extra oil and put them in a bowl of cold water. Drain after 2 mins. This ensures that the paneer cubes are still soft, since they tend to harden after frying in oil.
In the same skillet add 1 tbsp of oil and saute the cubed onions in medium-high flame till they become translucent. Remove from heat and allow it to cool. When cool blend to a smooth paste. Blanch the tomatoes, peel and puree.
Heat 2 tbsp of oil and add the onion paste and saute for 2 mins. Now add the ginger-garlic paste and fry until the raw smell disappears. Reduce the heat and add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and 1/2 tbsp of crushed kasoori methi. Fry in medium heat until the spices cook about 3 to 4 mins. Add the tomato puree with salt and allow to cook until it cooks well and blends with the masala. Now add the orange food color and milk. Take care while adding milk, we would need to continuously stir briskly when pouring milk, to prevent it from curdling. Add the paneer and fold it into the masala. Now add required quantity of water based on the desired consistency. Allow it to boil in medium flame. The mixture would thicken at this stage. Now add the remaining 1/2 tbsp of kasoori methi and 1 tbsp of butter. Remove from the heat. Top up with the remaining butter when serving. Serve hot with rotis, naans or rice.
Green Peas
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