Paneer Butter Masala
Paneer butter masala also known as butter paneer or paneer makhni made from creamy sauce of tomatoes and cashews and soft paneer and rich buttery flavor throughout the dish.
It is one of the most ordered dish and preferred dish in the world. It is a delight to all vegetarian people and it is best to accompany with naan, roti, chapathi, phulka, jeera rice , and so on. It is also known as paneer makhani.
Origin of paneer butter masala
The dish is originated in the northern India at a moti Mahal restaurant in later 1950 where butter is mixed with tomato curry and enriched with cream and later on stabilized with better versions.
Ingredients and substitute of paneer butter masala
Paneer: paneer is an Indian cottage cheese made from separating milk from its whey.
It can be substituted with vegetables balls, or tofu. Tofu is best if you are a vegan.
Tomato and cashew gravy: The curry is made with rich tomato and cashew paste and enriched with spices.
Diary products: Khova is usually used for more richness and fresh cooking cream is used.
Khova is optional if you are vegan and cream can be substituted with cashew cream or almond cream. If you are substituting then try avoiding the cashew in the gravy.
Butter can be substituted with oil if you are vegan and can also use vegan butter such as nut butter or even vanaspathi or margarine if it is available in your regions.
Spices: Kasuri methi or dried Fenugreek leaves is one of the important herb or spice which really elevates the authentic flavor and richness of gravy.
How to make paneer?
How to make paneer- Indian Cottage cheese
Paneer is a soft cheese made from curdling the milk with acids like vinegar or lemon juice.
It is usually made with high fat content milk from cow or buffalo. The paneer quantity and quality depends on the fat percentage present in the milk.
Ingredients
Instructions
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Prepare chhena
1. In a sauce pan or pot add full fat milk and let it come to first boil.
2. Once it started boiling, squeeze a lemon and stir it up slowly for an minute and switch off the flame.
3. The solidified milk fat is called chhena and the water is called whey.
4. It is then filtered through the cheese cloth or fine cloth and washed in running water once to avoid any excessive flavor impart in the paneer.
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Mould the paneer
5. Squeeze the water to 70 percent and start moulding into square shape using the cloth itself and keep a weight above it for about 2hours. If you wanted softer paneer approximately 20-25minutes pressing is enough.Â
6. Let it dry out and fresh paneer or Indian cottage cheese is ready.
If wanted to prepare sweets then instead of moulding into square, it should kneaded by hand to make creamier and softer cheese for the preparation of Indian sweets.
Serving Size 120g
Servings 4
- Amount Per Serving
- Calories 365kcal
- Calories from Fat 262kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 16g80%
- Trans Fat 1g
- Cholesterol 84mg29%
- Sodium 916mg39%
- Potassium 157mg5%
- Total Carbohydrate 3.6g2%
- Sugars 2.8g
- Protein 22g44%
- Vitamin A 20 IU
- Calcium 53 mg
- Iron 1.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Overview:
Name: paneer
Age: unripened or un aged.
Type: soft cheese
Origin: India, Persian, Portugese
Source: Cow or buffalo
Alternative: Cottage cheese
Acidulation: lemon juice or vinegar
Texture: firm and solid
Taste: Mildly sweeter
Other Adventures!
Tips and tricks
Toss the paneer in butter or ghee before adding it in gravy.
Addition of Khova increases the richness of the dish and also a sweet nature to it.
To get bright orange colour use kashmiri chili powder and before addition of the tomato and cashew paste.
Adventure foods
How to make Paneer Butter Masala ?
Paneer butter masala is an Indian delicacy made from rich tomato and cashew gravy spiced with aromats and soft cottage cheese and rich buttery flavor.
Ingredients
Instructions
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Cook diced Tomatoes, Onions, Cinnamon, Cloves, Cardamoms, Cashew Nuts in a pan in half a liter of water.
When it is cooked well, grind it to a soft, smooth paste-like Butter in a mixier
Melt Butter in a pan, add some Oil and Kashmiri Mirchi Powder, fry a little, then add the Tomato Cashew Paste and let it cook until it becomes thick.
Once the Gravy is thick, add Kasuri Methi Powder, Cumin Powder, Coriander Powder, Salt, Sugar and add 300ml of water. Let it boil.
A frothy layer forms on the surface of the boiling Gravy. Remove it so that the Curry looks attractive.
When the Gravy is thick, add the Paneer pieces and let it cook for 2-3 minutes.
Finally, add Fresh Cream and mix
Sprinkle chopped Green Coriander before removing from fire.
You can toss panner in butter and at last you can add in the Gravy.
Serving Size 75g
Servings 4
- Amount Per Serving
- Calories 257kcal
- Calories from Fat 21.1kcal
- % Daily Value *
- Total Fat 21.1g33%
- Saturated Fat 11.4g58%
- Cholesterol 46mg16%
- Sodium 818mg35%
- Potassium 253mg8%
- Total Carbohydrate 10.3g4%
- Dietary Fiber 1.6g7%
- Sugars 4.5g
- Protein 8.7g18%
- Calcium 5 mg
- Iron 6 mg
- Vitamin D 50 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toss the paneer in butter or ghee before adding it in the gravy.
Addition of khova increases the richness of the dish and also a sweet nature to it.
To get bright orange color use kashmiri chili powder and before addition of the tomato and cashew paste.