PANEER BUTTER MASALA
This is a basic paneer dish that you get in most Indian restaurants. This goes well with either rice or naan.
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
- Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.
- Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 15.4 g, Cholesterol 37.4 mg, Fat 41.4 g, Fiber 2.4 g, Protein 11 g, SaturatedFat 11.7 g, Sodium 946.6 mg, Sugar 6.9 g
AUTHENTIC PANEER BUTTER MASALA RECIPE BY TASTY
Here's what you need: paneer, cashews, small onion, garlic cloves, ginger, green chiles, turmeric powder, garam masala, red chili powder, cinnamon stick, bay leaves, shahi jeera, paprika, honey, butter, grapeseed oil, fresh cilantro, tomato puree, heavy cream, kasuri methi, salt
Provided by Sarika Gunjal
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
- Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
- Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
- At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
- Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
- In the same pan as used before, add the remaining 3 tbsp of butter and heat.
- Once heated, add cinnamon stick and bay leaves to the pan.
- Now add the pureed mixture from the blender and roast the mixture for a few minutes.
- Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
- Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
- Mix and let simmer for a couple of minutes. Set the gravy aside.
- In a bowl of water, add paneer cubes and soak for 5 mins.
- Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
- Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
- Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
- Enjoy!
Nutrition Facts : Calories 681 calories, Carbohydrate 20 grams, Fat 60 grams, Fiber 3 grams, Protein 28 grams, Sugar 8 grams
PANEER BUTTER MASALA RECIPE BY TASTY
Here's what you need: vegetable oil, green chilli, ginger, garlic, onions, tomato, water, cashews, kashmiri, butter, coriander powder, heavy cream, garam masala powder, paneer, dried fenugreek leaves, salt, coriander leaf, flatbread
Provided by Nikunj Agarwal
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a pan and add the vegetable oil. Add the cinnamon stick, green chili, ginger, garlic, and onions then cook it until onions are little translucent on medium flame.
- Then add in your tomatoes and cook it for 3-5 minutes, or until tomatoes are tender, then turn the flame off and put a lid on it for 5 minutes.
- Put the tomatoes and onion mixture in a blender and blitz the mixture with 1 tablespoon water into a smooth paste.
- Strain the tomato purée and set it aside, then add in your soaked cashews in same blender with 5 tablespoons of water and blend it into a creamy cashew paste.
- Heat the same pan with a knob of butter, melt It, and add in your Kashmiri chili powder (stir it) and cook it for 10 seconds. Add in your tomato onion purée in it and mix properly and bring it to a boil.
- Add your coriander powder in it, mix it, and cover the pot and cook it for 3 minutes on medium flame.
- Then add in your cashews paste with ¼ cup of water mix it properly and cook it for 3 minutes.
- Stir in your cream and garam masala. Then add in your paneer cubes mix it and cook the curry for 5 minutes on low flame.
- Add in your fenugreek leaves and mix it. Season with salt to taste.
- Lastly garnish the dish with little cream on top with coriander leaves and serve it with flatbreads or rice.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 18 grams, Fat 50 grams, Fiber 3 grams, Protein 19 grams, Sugar 7 grams
PANEER BUTTER MASALA
Hindus consider cows and all their milky produce-cream, butter, and cheese-sacred. Traditionally, this dish would be made with a few large slabs of golden butter. Here, the butter is swapped out for cubes of paneer.
Provided by Meera Sodha
Categories cookbooks Vegetarian Ginger Garlic Tomato Almond Cinnamon Clove Honey
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put a tablespoon of oil into a large lidded frying pan over medium heat and, when hot, add the cubes of paneer. Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate.
- Put the butter into the same pan over medium heat. When hot, add the onion and fry for around 10 minutes, until translucent and turning golden. Add the ginger and garlic, stir-fry for 2 to 3 minutes, then add the crushed tomatoes. Cover with the lid and cook for 12 to 15 minutes, until reduced to a lovely thick sauce.
- Add the fenugreek leaves, cinnamon, cloves, ground red chile, honey, and salt to the pan. Stir, then add the fried paneer, cover with a lid, and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes.
- To serve, scatter with the almonds and drizzle with a little extra cream. This curry is perfect with steamed basmati rice.
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- Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute.
- Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.
- Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add ½ cup of water. Cook covered on low heat for five minutes.
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