Paneer Butter Masala- a creamy and flavorful Indian dish
Paneer butter masala holds a special place in my heart as my all-time favorite Indian dish. Its velvety texture, rich flavors, and the perfect blend of spices make it an irresistible indulgence. Drawing inspiration from my cherished memories of savoring this delectable dish in the bustling streets of Kolkata, India, I've crafted a recipe that takes the traditional flavors up a notch.
Unlike the usual orangish hue that's commonly associated with paneer butter masala, my version carries a unique Kolkata twist. This variation captures the essence of Kolkata's culinary artistry, offering a flavor profile that's both nostalgic and innovative. The result is a dish that's exceptionally creamy, delightfully flavorful, and truly unforgettable. At its core, this recipe strikes the perfect harmony between creaminess, earthiness, and a hint of sweetness and spice. The familiar comforting taste is enhanced with a dash of creativity, making each bite a journey through taste and tradition. Whether you decide to add a touch of spice to your dish or not, the balance of flavors will captivate your senses in every spoonful.
What makes this paneer butter masala even more appealing is its universal appeal. It's a recipe that has garnered admiration from all who have had the pleasure of tasting it. From the adults who savor its complexity to the little ones who adore its creamy goodness, this dish is a crowd-pleaser across generations. Pairing flawlessly with classic Indian accompaniments like dal makhani and an array of bread options including naans, parathas, and kulchas, this recipe offers a complete culinary experience. Each bite is a symphony of flavors that transports you to the vibrant streets of Kolkata, bringing back memories or creating new ones in your own kitchen. So, let's embark on this gastronomic journey as we create a truly exceptional paneer butter masala that's bound to become a cherished favorite in your household.
Happy Cooking!
Servings: 6-8 servings
Prep Time: 10-15 mins
Cooking Time: 40-50 mins
Total Time: 50-60 mins
Ingredients:
2 tsp veg/peanut oil
1.5 tbsp butter
2 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp ajwain seeds
1 bay leaf
1 large red onion chopped
1-2 green chili chopped
I.5 inch ginger chopped
4-5 cloves garlic chopped
1.5-2 tsp red chili powder; i used deggi powder
1.5 tsp turmeric powder
1/2 tsp hing
1 tsp cumin powder
1/4-1/2 tsp cinnamon powder
1/2 cup unsalted cashews
2/3-1 cup Milk
1/3-2/3 cup water; divided
2-4 tbsp Cream
380-400g Paneer cubed
1/2 tsp Garam masala
1 tbsp Kasuri methi crushed
1/8 tsp amchur powder
1-2 tsp Salt as per taste
1/4 tsp Pepper
1/2-1 tsp Sugar as per taste
1 tbsp mawa - optional
Directions:
In a saucepan add oil and butter. Add the bay leaf, cumin, ajwain and coriander seeds and mix. Let it start to crackle.
Add chopped onions, ginger and garlic and green chili. Cook it for 8-9 mins on medium heat, till it starts to brown lightly.
Add cashews and cook for 2-4 mins.
Add salt, sugar, pepper, and all the spices- red chili powder, turmeric powder, cumin powder, cinnamon powder, hing, and mix. Cook for 2-3 minutes till everything is fragrant.
Add the milk, 1/3 cup water, mawa (optional), and cream and mix. Cook it for 3-5 mins. Take it off the heat.
Let the mixture cool. Grind till absolutely smooth and there are no lumps.
Put the gravy back on the heat.
Let it start heating up and then add garam masala, kasuri methi and amchur and mix. Cook the mixture for 1-2 minutes.
If it thickens too much, add water as needed to get the gravy to the consistency you want.
Add the paneer cubes and toss. Cook for 2-4 mins and it’s ready.
Garnish with cream, cilantro/kasuri methi, and serve.
Notes/Tips:
You can pan/deep fry the paneer if you like, I usually don’t.
When grinding it to a paste, make sure it is very smooth. That improves the flavor and texture so much!
Do not skip the coriander seeds or kasuri methi, it adds a lot of flavor to this recipe.
If you use salted nuts be sure to balance the amount of salt you add.
You can make this from before and keep it. If so, I like to make the gravy add the paneer, and toss it in. If the paneer is not fried it can crumble easily so don’t mix it too much. I like to make it from before because I feel the flavor soaks in more and it takes better the next day! Add water/milk while reheating.
I don’t use mawa while making it all the time, it does make it creamier.
