Ingredients with Measurements:
- 200g paneer, cut into cubes
- 2 tbsp butter
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 cup heavy cream
- Salt, to taste
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, melt the butter over medium heat. Add the chopped onions and sauté until they turn translucent.
2. Add the ginger and garlic paste and sauté for another minute.
3. Add the chopped tomatoes, red chili powder, coriander powder, garam masala, turmeric powder, and salt. Mix well and cook until the tomatoes are soft and mushy.
4. Let the mixture cool down and then blend it into a smooth paste using a blender or food processor.
5. In the same pan, add the blended tomato mixture and cook for 2-3 minutes.
6. Add the paneer cubes and heavy cream. Mix well and cook for another 2-3 minutes.
7. Garnish with fresh coriander leaves and serve hot with naan or rice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 25g
Carbohydrates: 10g
Protein: 10g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken.
- Heavy cream can be substituted with coconut cream for a vegan version.
Variations:
- Add vegetables like bell peppers, peas, or carrots for a more nutritious version.
- Add cashew paste for a creamier texture.
Tips and tricks:
- Use fresh paneer for best results.
- Adjust the spice level according to your preference.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
Store the leftover paneer butter masala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the paneer butter masala in a pan over low heat until heated through.
Presentation ideas:
Serve the paneer butter masala in a bowl or on a plate with naan or rice.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with naan or rice.
Suggested side dishes:
- Cucumber raita
- Papadums
- Pickles
Troubleshooting advice:
- If the gravy is too thick, add a little water to thin it out.
- If the gravy is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the paneer butter masala thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Paneer butter masala is a popular North Indian dish that originated in Punjab.
Flavor profiles:
Paneer butter masala has a creamy and spicy flavor.
Serving suggestions:
Serve hot with naan or rice.
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Region: Indian