Paneer butter masala recipe : Hello friends, and for the past several years, I’ve been dedicated to understanding and teaching the secrets of Indian cuisine. Friends, today we’re going to talk about a dish that’s not only the king of vegetarian dishes, but also the highlight of every happy occasion.

Friends, have you ever tried to make a restaurant-style paneer butter masala, but couldn’t achieve that buttery gravy color, that creamy texture, and that perfect spicy flavor? Don’t worry, today I’ll tell you step-by-step how you can create that magic in your own kitchen, or make the perfect butter paneer masala.

From an Expert’s Notebook: Friends, a perfect paneer butter masala is identified by its smooth, shiny, and deep orange-red color, not just the usual red. This color comes not from chemical dyes, but from properly cooking and flavoring the tomatoes and chilies.

Preparation Game: The Magic of Ingredients (Ingredients for Paneer Butter Masala)

To achieve authentic flavor, having the right ingredients is crucial. Let’s break this down into two parts, friends.

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Step 1: Preparing the Gravy Base (Paneer Butter Masala recipe)

• Tomatoes: 4-5 large, red, ripe tomatoes (about 400 grams). These will determine the primary flavor and color of the gravy.
• Cashews: 15-20 nuts, unroasted. These will make the gravy creamy and thick.
• Onions: 2 large onions, diced.
• Garlic: 5-6 cloves.
• Ginger: 1-inch piece.
• Green chilies: 1-2 (to taste).
• Kashmiri red chilies: 2-3 teaspoons. Here’s the secret! This chili pepper is less spicy and adds more color. If you don’t have it, you can use 1 teaspoon of red chili powder, but the color will remain mild.

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Step 2: Spices and Other Ingredients

• Paneer: 250 grams, cut into cubes. You can use homemade or store-bought fresh paneer.
• Butter: 3-4 tablespoons. Amul salted butter is best for the authentic flavor.
• Fresh cream: 1/4 cup. To give the gravy a rich and creamy texture.
• Honey or sugar: 1 teaspoon. This will balance the slight sourness of the tomatoes.
• Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon. Rub it between your hands into a powder. It adds a unique aroma to the dish.
• Spices:
• Garam Masala Powder – 1 teaspoon
• Coriander Powder – 1 teaspoon
• Cumin Powder – 1/2 teaspoon
• Turmeric Powder – 1/2 teaspoon

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Cooking Science: Step-by-Step Recipe (Paneer Butter Masala recipe)

Friends, now comes the fun part. There’s no rush here, just a little love and patience.

Tips: Friends, to make the paneer soft and spongy, soak it in lukewarm water for 15 minutes. This will help it absorb the paneer gravy even better.*

Step 1: Making the Gravy Base (Paneer Butter Masala recipe)

1. Friends, you need to take a pan and heat 1 tablespoon of butter in it.
2. Then add chopped onion, ginger, garlic, and green chilies and fry until lightly golden.
3. Now add cashews and chopped tomatoes. Cook for 5-7 minutes, until the tomatoes soften and their skins begin to separate.
4. Then let this mixture cool and blend it into a smooth paste in a blender.

Step 2: Preparing the Powerful Masala (Paneer Butter Masala recipe)

1. Friends, take a heavy-bottomed pan. Heat 2 tablespoons of butter in it.
2. Now pour this ground paste into the pan. Be careful, friends, it may splatter!
3. Then add coriander powder, cumin powder, turmeric powder, and Kashmiri red chili powder.
4. This is the most important step: Cook the mixture over medium heat, stirring constantly, until the butter begins to separate from the gravy. This is called “oil release.” This can take 10-15 minutes. This will remove the rawness from the gravy and make the color darker and glossier.

Step 3: Final Additions and Paneer Mixing (Paneer Butter Masala recipe)

1. When the oil begins to separate from the gravy, add 1 cup of water and mix well.
2. Let it boil for 5 minutes. Add garam masala powder, fenugreek leaves, salt, and honey.
3. Finally, add fresh cream and paneer cubes over low heat. Don’t overcook it; just let it simmer for 2 minutes so the paneer absorbs the flavor of the gravy.
4. Add a spoonful of butter and turn it off.

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The Science Behind the Taste

dostob Did you know that the cream and butter added aren’t just for taste? According to a study, our brain loves the combination of fat and sugar, making it a “comfort food.” The combination of honey and cream releases “feel-good” chemicals in the brain. This is why this dish is so popular with everyone, from children to adults.

👨‍👩‍👧‍👦 Family Tip: *Friends, if your children are reluctant to eat vegetables, you can add a boiled carrot or beetroot to this gravy base along with onions and tomatoes. After blending, the taste and color will be invisible, but the nutrition will be enhanced.

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Conclusion: Your Taste Now in Your Hands

Friends, Paneer Butter Masala is not just a recipe, but a feeling. It’s the aroma of festivals, the joy of eating with family. The key to this recipe is patience. Roasting the spices thoroughly and cooking the gravy until it releases oil is the secret to its success.

Friends, whenever you make it, don’t rush. Enjoy every step. Be sure to taste that first bowl you make for your family and see how your hard work pays off.

Bonus tip: Let it rest, covered, for 30 minutes before serving. This will allow the paneer to absorb all the flavors of the gravy and make it even more delicious.

So, light up your pan, fill your kitchen with the aroma of the spices, and try this magical Paneer Butter Masala. I’m sure it will become a special recipe in your family.

Keep happy, keep eating!