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.
simply yummylicious dear...
ReplyDeleteSuch a delectable and irresistible paneer butter masala,my fav anytime..
ReplyDeleteAwesome gravy Krithi!!! My sis would love this for monday`s lunch box!!!
ReplyDeletePrathima Rao
Prats Corner
Creamy u yummy...:-)
ReplyDeleteOoh I just love this with rotis...
ReplyDeleteLick-smacking good-looking dish you have there :)- Love it!
ReplyDeletewow kirthi...
ReplyDeleteYummy Yummy :)
hmmmmmmmmmmm!very creamy tempting and inviting me to grab.
ReplyDeleteSure yummy...Love the fried paneer in there
ReplyDeletelooks rich and creamy...yum yum!
ReplyDeleteSmitha
http://smithasspicyflavors.blogspot.com
Very creamy & yummyyy, I want rotis to taste it..
ReplyDeletelooks delicious and creamy wonderful
ReplyDeleteFirst time here Krithi!!Paneer makhani looks creamy and yummy:)
ReplyDeletemy all time favorite. Want to have some.
ReplyDeleteWonderful it looks..such a popular party dish
ReplyDeletePanner makhani looks awesome... Thanks for dropping by my space and for your lovely comments :-) You too have a wonderful space here.. your Gobi manchurian and vaazhaipoo vadai have attracted me the most... Me too following u :-)
ReplyDeleteMy fav recipe. Your paneer looks delicious.
ReplyDeleteAny paneer dish is my favorite and this one is super favorite..looks soooooo yummy Krithi!
ReplyDeleteUS Masala
Delicious paneer butter masala..Love the rich, creamy gravy..
ReplyDeleteThanks for visiting our space, Krithi..You have a fabulous space here..Will be visiting you often :)
it looks so creamy..yumm
ReplyDeleteI love paneer and am now about to dial my takeaway to order some. None in the house and kids in bed so that's my excuse for not making my own delicious dish!!
ReplyDeletelovely curry and thanks for sharing.it is so creamy in texture
ReplyDeleteThat's my husband's fav dish, and somehow I can never make them perfect. I will follow your recipe to the T and let you know :)
ReplyDeletewww.kankanasaxena.net
I am very intimidated by this curry but u made it look so easy.. will definitely try now :)
ReplyDeleteHey u asked what is dosakai.. it is yellow cucumber melon... and its called dosakai in tamil too i guess.. i am not very sure :D
@Kankana - Try and let me know.. Hope it turns out as you like it
ReplyDelete@Tahemeem - I was thinking dosakai was a telugu word. Will check out in the grocery store.. thanks!
One of my favorite....
ReplyDeletelooks perfect dear....
love to have with Naan :)
Looks creamy and delicious!
ReplyDeletePadhuskitchen
rich and creamy gravy............goes well with the peas pulao............
ReplyDeleteThis one looks super good...creamy & delicious!
ReplyDeleteOh my goodness, I definitely want to eat this. Not had paneer for ages.
ReplyDeleteWow...amazing and looks lie restaurant style recipe...keep up the good work Krithi :)
ReplyDeleteHey nice cooking... I love to add two tsp of canned tomato paste along with homemade tomato puree.. it enhances the flavour even more.
ReplyDelete