“Paneer is my favourite ingredient to cook with.”
This is the much-appreciated dish by the lovers of paneer all over the world. This dish is for those people who either love to eat the paneer or cook the dish with paneer as the main component. The Paneer Butter Masala Recipe is made from one and only paneer with no other supporting side ingredients, unlike the other paneer dishes.
It has a perfect balance of spiciness, tanginess, and creaminess in its taste. There is an irresistible combination of high and subtle flavours. The name of the dish itself gives a blast of flavours to your taste buds. This is one of the most famous and popular dishes of Indian food which a part of Punjabi Cuisine.
This tummy filling tasty dish is apt for lunch and dinner both. It is so much liked by people that almost every restaurant and Dabha serve this dish. It’s a unique mixture of paneer in a rich and creamy gravy. The creamy texture of the dish makes it less spicy. This restaurant style paneer butter masala recipe is easy and tastes great.
It is one of the ideal options when you are looking for a heavy and tummy filling complete meal. If you like Indian vegetarian food, and especially the Punjabi food, then this is the dish for you. This dish can be prepared in versatile manners and with a variety of spice powders. Follow the detailed instructions of each process and you will be able to make the dish in a restaurant style.
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- It would nearly take half-an-hour to prepare the Restaurant Style Paneer Butter Masala.
- You can add sugar if the tomatoes are sour and tangy.
- Also, if your tomatoes are too tangy, you can skip using the tomato ketchup.
- This paneer butter masala recipe can be double or tripled.
- You reduce the proportion of sugar if you are adding cream.
- You can buy paneer from the market, but it is better to use homemade paneer. It soft to eat and easily absorbs the flavors.
- You can be flexible with the gauge of spice powders and the cream.
- Another variation of the recipe can be to use the chopped onions rather than the paste form.
- If you are calorie conscious, then skip frying the paneer and add the plain, raw and soft paneer into the gravy.
- You can increase the proportion of water if you want thin and liquid curry.
- If you like creamy gravy, then add more milk and use more cream. Whereas if you do not prefer creamy, then skip using cream.
- If you are a vegan, you can use Tofu in place of paneer.
The alluring aroma of the Paneer Butter Masala is itself very tempting. But you can make your Butter Paneer Masala look more appealing to eyes with proper plating. Mentioned below are the few ideas:
- Pour the delicious Paneer Butter Masala in a large bowl.
- Ladle the Paneer Butter Masala in a nice and fancy serving bowl.
- Serve the Paneer Butter Masala in the brass serving bowl.
- You can also transfer Paneer Butter Masala in the fancy oval plate.
You can also garnish plate of paneer Butter Masala with:
- Coriander leaves
- Sliced Chillies
- Chopped Cashews
- Grated Cheese
- White Cream
- Onion Rings
There are many possible combinations of eating Paneer Butter Masala. Check below for the few serving ideas:
- Generally, the Paneer Butter is eaten with warm paratha or roti. (Any kind of paratha will go with it)
- Paneer Butter Masala tastes best when served with Methi Paratha and lemon pickle.
- If you are heavy on the stomach, then you may eat paneer butter with paneer pulao.
- The best rice dish to have with paneer butter masala is Plain Jeera Rice.
- The side complement to your dish would be any one of the chilled Raita.
- This north Indian dish can only be complete if you serve it with the glass Lassi.
- It can be eaten with any type of rice, biryani or pulao of your choice.
- To make a complete meal, you can pair it with your favorite sweet dish.
- You can also roast or fry the Papad.
- Even you can place a plate of salad for the crunch.
- The best way to serve it is with Punjabi style Phulka Roti.
- You can have it alone with Veg pulao or plain steamed basmati rice.
- If you are making this dish for the party, hot and warm Tomato Soup would be a great appetizer.
All these different subzi made with paneer as core ingredient can be eaten with Paratha or Nan. You can have chutney or pickle as a side accompaniment. Any of these gravy dishes can be eaten with rice in place of the spicy Dal.
- If you wish you can toast paneer and then add it to the gravy. Also, toasting the paneer is not compulsory.
- The tomato puree has to be sautéed properly for the best taste of this dish.
- You can use store bought or homemade fresh cream.
- You can add half and half milk and fresh cream.
- The Kashmiri Chillies infuse the strong red color to the gravy.
- If you don’t have cream you can use milk ½ cup. But remember to stir continuously to avoid curdling.
- The recipe tastes best when tomatoes are juicy and pulpy. Always use ripe, juicy, pulpy and fresh tomatoes.
- If you want, you can substitute Magaz with cashew but it will change the taste of the dish.
- The packet of garam masala is available in market. But, you can easily make it at home. (check how to make garam masala at home.)
|40 minutes||5 to 6 people||1550 calories|
This Paneer Butter Masala with rich gravy is extremely tasty. This creamy texture of gravy is due to the addition of Malai. The yummy Punjabi subzi gravy is made with sautéed onion, tomato puree, and cashew paste. The sprinkle of spice powders and other Indian condiments enriches the taste of the dish. The vibrant bright red color of the mixture is because of the red chilli powder. You may also use the dry red chillies if you want it spicier. This dish can be served along with any Kulcha or Nan and flavorful steamed rice to make a complete meal.
There is another version of this recipe for the Jain which is the paneer butter masala without onions and garlic. The recipe is almost similar to normal Paneer Butter Masala but there is no of onion paste and ginger-garlic paste. It has the same rich looks and tangy taste with creamy texture. This no onion and no garlic version of the Paneer Butter Masala Recipe is easy to make while. This recipe has the same taste like the restaurant style paneer butter masala. You can also prepare it at home for Vrat or when you are fasting. The garlic has been substituted by the Asafoetida and the onions by chillies.
This dish is also suitable for the fasts during the days of festivals if you skip the addition of spice powders and various other condiments. While using salt, add the rock salt. This Jain Paneer Butter Masala Recipe is for all the folk who do not eat onions and garlic. Even all those who dislike the pungent taste of onions or garlic can follow this recipe. The taste of this creamy, tangy and delicious paneer and tomato based dish is highly appreciated. Even without the addition of onion or garlic, there is not much change in the flavors of the restaurant style Paneer Butter Masala.
Jain Paneer Butter Masala:
It is not very tough to make the perfect gravy without these ingredients. But, it is little challenging to prepare this Punjabi dish with the same taste and texture. You just need to have the perfect blend of spices for a perfect taste. This Jain Style Recipe of paneer butter masala is a rich creamy gravy. This dish uses no onion, ginger or garlic. It very simple, easy, fast and quick to prepare. The addition of cream and a few spices give the delicious taste.
For the Jain Paneer Butter Recipe, you would need ingredients like:
- Oil – ½ tbsp.
- Dry Red Chili – 1 or 2 pieces
- Green Chillies – 1 or 2 pieces
- Bay Leaf – 1 to 2 pieces
- Cumin Seeds – ½ tbsp.
- Butter – 2 ½ tbsp.
- Tomatoes Puree – 1 ½ cups
- Salt – as per taste
- Red Chili Powder – 1 ½ tbsp.
- Garam Masala – 1 tbsp.
- Kasturi Methi – 1 ½ tbsp.
- Turmeric Powder – ½ tsp.
- Cream / Milk – ¼ cup
- Coriander or Cilantro Leaves – ¼ cup
- Homemade Paneer Cubes – 200 grams
- Kasuri Methi (Crushed) – 1 tsp.
The Method for Jain Paneer Butter Masala Recipe:
- Clean and chop the veggies.
- Make the tomato puree.
- Make the cashew paste
- Fry the paneer cubes.
- Add the butter or oil in pan.
- Heat the butter, let it melt.
- Add the cumin seeds.
- Add dried red chilies.
- Add green chillies.
- Add bay leaf.
- Add salt to taste.
- Add all the spice powders.
- Add Kasuri Methi
- Add water. (Add more water for thinner gravy.)
- Add fresh herbs cilantro,
- Mix the heavy cream or milk.
- Stir & Cook for some time.
- Add the fried paneer cubes.
- Stir well and turn off the stove.
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