My Recipe File

84 notes

Paneer Makhani (Paneer Butter Masala) Basic Information Prep Time: Under 15 min Cook Time: Under 30 min Serves: 4 people Ingredients 2 generous cups Paneer cubes 1 large onion,chopped coarsely 3 tbsp butter 1/2 - 3/4 cups tomato puree * 2-3 green chillies, as per taste ** 3-4 cloves garlic 2 inch ginger, peeled and chopped 1 tsp turmeric powder 1 tsp cumin-coriander powder 1 tsp Tandoori masala 1/2 tsp cardamom powder 1 tsp sugar 1/4 cup cashew paste  and 8-9 raisins ( optional. Use them if making Shahi Paneer - soak few cashew pieces in boiling water and grind) 1/4-1/2 cup heavy cream (as needed for consistency) Salt to taste Mint and cilantro to garnish *** Tips * I find that home made Puree is the best. But if going for store bought ones go for low sodium variety. If that’s not available then use only about 1/2 cup of the puree and carefully add salt only if required. Sometimes the store bought ones give a deep tangy taste to this dish if not careful with the salt since the puree by itself has lots of sodium ** You can instead use cayenne/red chilli powder. Sometimes when I don’t have green chillies on hand I use dried red chillies like in this dish. Doesn’t hurt the taste. *** I personally find that Mint goes very well with rich dishes and gives it that fresh taste and reducing the rich after taste in the mouth. A combination of the herbs is my personal favorite where it helps to mellow down the richness. Method 1 Here is another tip which you might find useful. When buying store bought Paneer, I mostly place them in a bowl filled with boiling water for 10-15 minutes. 2 It helps to make it soft and also get rid of any impurities, if any. Drain it the water from the paneer and set aside. 3 In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft. 4 Transfer this mixture to the blender and blend it into a paste. 5 In the same skillet, add 3 tbsp of butter and then add the onion paste. Cook until butter/oil separates. If using cashew Paste add it along with this mixture now. or you can soak the cashew pieces in hot water and grind it along with the onion mixture. 6 Add the tomato puree and all the spices. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears. Add sugar and cook for another 5 minutes. You can at this point taste and see if you require additional salt. If yes, add more. 7 Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors. 8 Lower the heat to a simmer. Then add the heavy cream. Mix well. 9 If you want to use raisins, fry them lightly in ghee/butter separately and add it to this gravy. You can set some aside for garnish. I don’t like sweet things in savory dishes and hence don’t use them. Be careful to cook this in simmer before adding cream. Otherwise the heat will give it a curdle appearance! You can garnish it with mint and cilantro if desired.

Paneer Makhani (Paneer Butter Masala)

Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 4 people
Ingredients
  • 2 generous cups Paneer cubes
  • 1 large onion,chopped coarsely
  • 3 tbsp butter
  • 1/2 - 3/4 cups tomato puree *
  • 2-3 green chillies, as per taste **
  • 3-4 cloves garlic
  • 2 inch ginger, peeled and chopped
  • 1 tsp turmeric powder
  • 1 tsp cumin-coriander powder
  • 1 tsp Tandoori masala
  • 1/2 tsp cardamom powder
  • 1 tsp sugar
  • 1/4 cup cashew paste  and 8-9 raisins ( optional. Use them if making Shahi Paneer - soak few cashew pieces in boiling water and grind)
  • 1/4-1/2 cup heavy cream (as needed for consistency)
  • Salt to taste
  • Mint and cilantro to garnish ***
Tips
* I find that home made Puree is the best. But if going for store bought ones go for low sodium variety. If that’s not available then use only about 1/2 cup of the puree and carefully add salt only if required. Sometimes the store bought ones give a deep tangy taste to this dish if not careful with the salt since the puree by itself has lots of sodium ** You can instead use cayenne/red chilli powder. Sometimes when I don’t have green chillies on hand I use dried red chillies like in this dish. Doesn’t hurt the taste. *** I personally find that Mint goes very well with rich dishes and gives it that fresh taste and reducing the rich after taste in the mouth. A combination of the herbs is my personal favorite where it helps to mellow down the richness.
Method
1
Here is another tip which you might find useful. When buying store bought Paneer, I mostly place them in a bowl filled with boiling water for 10-15 minutes.
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
2
It helps to make it soft and also get rid of any impurities, if any. Drain it the water from the paneer and set aside.
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
3
In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
4
Transfer this mixture to the blender and blend it into a paste.
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
5
In the same skillet, add 3 tbsp of butter and then add the onion paste. Cook until butter/oil separates. If using cashew Paste add it along with this mixture now. or you can soak the cashew pieces in hot water and grind it along with the onion mixture.
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
6
Add the tomato puree and all the spices. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears. Add sugar and cook for another 5 minutes. You can at this point taste and see if you require additional salt. If yes, add more.
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
7
Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
8
Lower the heat to a simmer. Then add the heavy cream. Mix well.
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
9
If you want to use raisins, fry them lightly in ghee/butter separately and add it to this gravy. You can set some aside for garnish. I don’t like sweet things in savory dishes and hence don’t use them. Be careful to cook this in simmer before adding cream. Otherwise the heat will give it a curdle appearance!
Paneer Butter Masala, Paneer Makhani, Shahi Paneer recipe
You can garnish it with mint and cilantro if desired.

  1. timetoimprezz reblogged this from recipe-file
  2. recipesandotherthings reblogged this from recipe-file
  3. schmootz reblogged this from recipe-file
  4. silence787 reblogged this from recipe-file
  5. szeyuet reblogged this from recipe-file
  6. pristiqpanda reblogged this from recipe-file
  7. rapturesrevenge reblogged this from recipe-file
  8. journeyintotheforest reblogged this from recipe-file
  9. mothufxckinluthatswhat reblogged this from recipe-file
  10. kriskashi reblogged this from recipe-file
  11. 14blewbyu reblogged this from recipe-file and added:
    Yummmm cant wait