Paneer/cottage cheese is one such versatile ingredient which can be eaten raw, half cooked, cooked, fried, in any gravy vegetable, or sometimes just sauteed. Various varieties of paneer vegetable are available in the restaurants and we do prepare mostly varieties at home too.
one of the most sold varieties of paneer at restaurants is Paneer makhani or butter paneer masala.
Paneer makhani (also called paneer butter masala) is a slightly sweet creamy dish of paneer, in which the gravy is prepared usually with butter (makhan), tomatoes, cashews or cream. Spices such as red chili powder and garam masala are also used to prepare this gravy.
This dish originated in the 1950s when Punjabis at Moti Mahal restaurant in Delhi invented the sauce by mixing fresh butter into a tomato-based curry.
I tried to prepare my dish with least quantity of butter and has not used cashews to thicken the gravy. rather, i used little milk for the creaminess of gravy.
Paneer/cottage cheese: 250 gms
Tomato purée: 1 cup/ or 3 medium sized
Milk: 1/2 cup
Curd: 3 tbsp
Tomato ketchup: 1 tsp
Onions: 2 medium sized
Grated ginger: 1 tsp
Crushed garlic: 1 tsp
Kasuri methi: 1 tbsp
Salt: as per taste
Red chili powder: 1 tsp
Turmeric powder: 1/2 tsp
coriander powder: 2 tsp
Oil: 2 tbsp
Butter: 1 tbsp
Cornflour: 1 tbsp
Orange color: pinch of
Garam masala powder: 1 tsp
1. Take a bowl and mix curd, cornflour and orange food color in it.
2. Add paneer to the bowl and marinate the paneer for around 30 minutes.
3. Meanwhile, heat a wok and add oil to it.
4. To the heated oil add onions, ginger and garlic and saute until the onions turns translucent. Add butter to it.
5. Now take a bowl and mix all the dry spices except garam masala powder and dissolve the spices in some water to make a paste.
6. Now add the spices mix to the wok and sauté until the oil appears on the surface.
7. Now add tomato puree and kasuri methi and again sauté until it leaves oil on the surface.
8. Add the marinated paneer and tomato ketchup and give a nice stir. Add milk and again stir it. Close the lid and let it cook for 3-4 minutes.
9. Your paneer butter masala is ready to be served. Garnish with some butter and enjoy with hot phulkas.
You can also add the cashew nut paste to the purée to make it rich.