Paneer Butter Masala, also known as Paneer Makhani, is a popular Indian dish made with paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. It is a vegetarian dish that is loved by many, both in India and around the world. Here’s a basic recipe for Paneer Butter Masala:
The history of Butter Paneer Masala
Butter Paneer Masala, also known as Paneer Makhani, is a popular Indian vegetarian dish that originated in the northern part of India. It is a rich and creamy curry made with paneer (Indian cottage cheese) cooked in a tomato-based sauce.
The history of Butter Paneer Masala is not well-documented, but it is believed to have originated in the 1950s or 1960s. It is said to have been created by the chefs of the famous Moti Mahal restaurant in Delhi, India. Moti Mahal was known for its tandoori cuisine and had a reputation for serving delicious and innovative dishes.
Legend has it that the creation of Butter Paneer Masala was accidental. It is said that one day, the cooks at Moti Mahal made a tomato-based gravy for a different dish, but it turned out to be too tart. To balance the flavors, they added cream and butter to the gravy, along with some spices, and then added paneer to make it a complete meal. The result was a velvety and flavorful curry that became an instant hit.
The popularity of Butter Paneer Masala quickly spread, both within India and internationally. It gained recognition as one of the classic dishes of Indian cuisine and found its place on the menus of Indian restaurants worldwide.
Today, Butter Paneer Masala is a beloved dish in Indian households and is often prepared for special occasions, parties, and restaurant meals. It has become a staple of Indian restaurant menus, both in India and abroad, and is enjoyed by vegetarians and non-vegetarians alike.
While the exact history of Butter Paneer Masala may have some variations and uncertainties, its rich flavors and creamy texture have made it a timeless favorite in Indian cuisine.
The ingredients typically used in Butter Paneer Masala include:
for masala paste:
- butter
- onions
- tomatos
- cashew
- 2 cloves
- 2 pods cardamom
- ginger garlic paste
for curry:
- 2 tbsp butter
- 1 chilli green
- 1 onion (finely chopped)
- ½ tsp turmeric powder
- 1 tsp chilli powder red
- ¾ tsp coriander powder
- ½ garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp cream
- paneer
- 1 tsp kasuri methi
- 2 tbsp coriander (finely chopped) green
INSTRUCTIONS :
how to make gravy for butter paneer masala:
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firstly, in a large kadai/Pan heat butter.
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add 3-5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic.
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now add 2-3 onion, ginger and garlic paste.
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saute until onions shrink slightly .
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Now add 3-4 tomato, 15-20 cashew and saute for 2 minutes very well.
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cover and boil for 10-15 minutes, or until tomato softens.
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Now its time to cool completely and transfer to the blender and blend to smooth paste.
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Now pass the curry to the filter to get rid of seeds and skin.
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tomato-onion paste is ready. keep aside.
how to make paneer butter masala : read carefully
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first of all take a large kadai heat butter, 1 chilli. saute until the spices turn aromatic.
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now add 1-2 onion and saute until onions turn and golden brown color.
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keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt.
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saute until the spices turn aroma.
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now add in prepared onion tomato paste and mix well.
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cook until the oil separates from the masala paste.
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now add 1 cup normal water and mix well adjusting the consistency.
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now add in 2 tbsp cream and mix well.
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now add paneer and mix gently.
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simmer for 5-7 minutes, or until the paneer absorbs the flavour.
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add 1 and halp spoon kasuri methi and 2 tbsp coriander green. mix well.
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finally, enjoy paneer butter masala with roti or naan.
