Paneer Butter Masala

Paneer Butter Masala

Ingredients

 * 341 Gm Nanak Paneer
 * 100 Gm Amul Butter Salted
 * Bag Red Onion Bag
 * 1 Count Tomatoes
 * 1 tablespoon ginger Garlic Paste
 * 1 Count RED ONION

Paneer butter masala is a delightful dish. With this easy paneer butter masala recipe, you can enjoy a restaurant-style meal at home. Don't forget, you can always adjust the ingredients to suit your taste, making it perfect for any occasion.

Step 1:
In a pan add 1 tablespoons olive oil, garam masala whole, chopped onions, chopped tomatoes, 2 whole kashmiri red chili and 1/2 cup cashews. Pour 1 cup water and cook for 3 min.

Step 2:
Blend the mixture into a fine paste.

Step 3:
In a pan add 1/2  tablespoons olive oil and butter, now add 1 teaspoon red chili powder, pinch of jeera,  and blended paste.

Step 4:
Then in that gravy add some coriander powder, turmeric, ginger garlic paste, kasuri methi salt according to taste,  garam masala, 1/2 tablespoon ketchup, a few drops of honey and 1/2 cup cream.

Step 5:
Pan fry the paneer cubes in some olive oil from all sides with some red chili powder sprinkle.

Step 6:
Now add the fried paneer cubes in the gravy and cook for 5 minutes until it will not start boiling and garnish it with some fresh coriander leaves. Now the paneer butter masala is ready to serve with chapatis or Naan. This dish is high in protein due to the paneer, and the cream provides a good amount of calcium. However, keep in mind that there are also quite a few calories in paneer butter masala because of the butter and cream.

Pro Tips
Paneer Quality: Always use fresh and soft paneer. It should be firm yet able to crumble easily. If using store-bought paneer, soak it in warm water for 10-15 minutes before using to make it soft.

Tomato Puree: If you prefer a smoother gravy, use canned tomato puree instead of fresh tomatoes.

Spices: Roasting spices before grinding them will enhance the flavor of your dish. Also, remember to adjust the spice level according to your taste.

Creaminess: For a richer and creamier paneer butter masala, you can add some cashew paste or almond paste to the gravy.

Butter and Cream: These are key ingredients in this dish. Don't skimp on them if you want the authentic restaurant-style flavor. But if you're health-conscious, you can reduce the amount slightly.

Cooking Paneer: Avoid cooking paneer for too long as it can become rubbery. Just simmer it in the gravy for a few minutes before turning off the heat.

Instant Pot Cooking: When cooking in an Instant Pot, make sure you release the pressure naturally to avoid curdling the cream.

Garnish: Garnishing with fresh coriander leaves and a swirl of cream just before serving can enhance the look and flavor of your paneer butter masala.

Remember, the secret to a great paneer butter masala lies in the quality of ingredients and the love you put into cooking it. Happy cooking!