Hey foodies, today I’m sharing the recipe for Paneer Butter Masala. To make this recipe, I’m using the Prestige Omega Die-Cast Kadai. It has a 3-layer easy release coating with an extra thick 5.5 mm base and a cool touch handle. This kadai is amazing because nothing sticks to it, ensuring all the ingredients are cooked perfectly, and it’s so easy to clean. Do give this amazing recipe a try; it tastes amazing and is...
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Heat oil in a pan, add whole spices and sliced onions. Sauté until the onions turn golden brown.
Add garlic, ginger, tomatoes, and cashews. Stir well and cook with the spices until everything is well combined.
Allow the mixture to cool, then blend it into a smooth paste.
In a kadai, melt butter and add Kashmiri red chili powder for a vibrant color.
Pour in the blended masala and sauté until the oil separates from the mixture.
Add kasuri methi for a rich flavor and salt to taste. Adjust the consistency with water as needed.
Finally, add the paneer cubes and bring the mixture to a gentle boil. Your Paneer Butter Masala is ready to be served!
Use fresh paneer for the best texture and taste.
Adjust the spice levels according to your preference by increasing or decreasing the chili powder.
For a creamier texture, you can add a splash of cream or milk towards the end of cooking.
Kasuri methi adds a distinct flavor, so don’t skip it.
Ensure the blended masala is smooth for a silky gravy.
Can I use store-bought paneer?
Yes, store-bought paneer works well, but fresh homemade paneer will enhance the taste.
Can I make this recipe vegan?
Yes, substitute paneer with tofu and butter with vegan butter or oil.
What is the purpose of kasuri methi?
Kasuri methi adds a unique aroma and flavor to the dish, making it more authentic.
Can I freeze Paneer Butter Masala?
Yes, you can freeze it in an airtight container for up to a month. Reheat gently before serving.
How can I make the gravy thicker?
You can simmer the gravy longer or add a small amount of cashew paste for a thicker consistency.
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