RECIPES

1. PANEER BUTTER MASALA

Paneer butter masala is a rich, creamy, tomato and paneer based gravy dish. It is one of the most
famous paneer dishes. Tomatoes are a key ingredient in paneer butter masala recipe. The creaminess
comes from the addition of cashews or cream – though adding cream can be skipped for a less rich version
if you have used cashews. Butter is also added which makes the curry rich and buttery. The taste of
paneer butter masala is slightly sweet with some tang coming from the tomatoes. The gravy has a creamy
and velvety feel to it.

WHAT IS THE DIFFERENCE BETWEEN PANEER

BUTTER MASALA AND PANEER MAKHANI
Basically paneer butter masala is paneer cubes cooked in a makhani gravy. According to me both paneer
butter masala and paneer makhani are same. Paneer butter masala recipe is made with makhani
gravy. The word ‘makhani’ means buttery and is derived from the word ‘makhan’ which means
butter.Makhani gravy is made with butter, tomato puree, cashews or cream and a few herbs & spices. A few
variations can be done in either paneer butter masala or paneer makhani by addition of more spices etc. Do
note that onions are not added in a makhani gravy. So there is absolutely no need to add onions to this
recipe. In most authentic punjabi restaurants onions are never added in a paneer butter masala recipe.
INGREDIENTS

1. Paneer
2. Medium tomato
3. Coriander powder
4. Fresh cream
5. Butter
6. Red chilli
7. Clove
8. Garlic paste
9. Bay leaf
10.Ginger paste
11.Red chilli powder
12.Refined oil
13.Salt as required
14.Cinnamon
15.Sliced onion
16.Kasoori methi powder
For Garnishing

Handful coriander leaves

HOW TO MAKE

-Soak 18 to 20 cashews in ⅓ cup hot water for 20 to 30 minutes.

-When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, chopping and
preparing the ginger-garlic paste, slicing paneer etc.

-Crush 1-inch ginger + 3 to 4 medium-sized garlic to a paste in a mortar-pestle to a semi fine or fine paste.
Keep aside. Don’t add any water while crushing ginger & garlic.

-After 20 to 30 minutes, drain the water and add the soaked cashews in a blender or grinder. Also add 2 to 3
tablespoons fresh water or as required.

-Grind to a smooth paste without any tiny bits or pieces of cashews. Remove the cashew paste in a bowl and
keep aside. In the same blender add 2 cups of diced or roughly chopped tomatoes. No need to blanch the
tomatoes before blending.

-Blend to a smooth tomato puree. Keep aside. Don’t add any water while blending the tomatoes.

-Heat a thick bottomed pan or a heavy pan. Keep the flame to a low or medium-low. Add 2 tablespoons butter
or 1 tablespoon oil + 1 or 2 tbsp butter in a pan. Adding oil prevents the butter from browning too quickly.

-If using only butter, then keep the pan on a low flame so that the butter does not melt. You can even add 3 to
4 tablespoons butter for a rich buttery version of paneer butter masala. Both salted or unsalted butter can be
added.

-Keep the flame to a low. Add 1 medium sized tej patta (indian bay leaf).

-Fry for 2 to 3 seconds or till the oil becomes fragrant from the aroma of the tej patta.

-Add the prepared crushed ginger-garlic or 1 teaspoon ready ginger-garlic paste.

-Fry for some seconds till the raw aroma of the ginger-garlic disappears.

-Pour the prepared tomato puree. Be careful while adding the puree as it may splutter.

-Mix it very well with the butter.Begin to cook the tomato puree on a low to medium-low flame. Stir at intervals.

-The tomato puree mixture will start simmering.

-In case the tomato puree splutters too much while cooking then cover the pan partly with a lid or cover fully
with a splatter lid (channi lid). The tomato puree might splutter if there is more water content in the tomatoes.

-Do stir at intervals.Simmer the puree for 5 to 6 minutes.

-Then add 1 teaspoon kashmiri red chilli powder or deghi mirch. You can even add ½ teaspoon kashmiri red
chilli powder.

-Mix well and continue to stir and saute the tomato puree. Saute till the butter starts leaving the sides of the
pan and the entire tomato puree mixture comes together as a whole.

-This entire cooking and sauteing of the tomato puree takes about 14 to 17 minutes on a low flame to medium-
low flame. Time will vary depending on the thickness of pan, size, the intensity of flame etc.
-Now add the prepare cashew paste.

- Mix the cashew paste very well with the cooked tomato puree and continue to stir and saute on a lowto
medium-low flame. Stir non-stop after adding cashew paste.

- Saute till the cashew paste is cooked and again the oil will start to leave the sides of the masala. The cashew
will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep on stirring non-stop.next add 1.5 cups
water.

- next add 1.5 cups water.

- mix the water very well with the tomato-cashew makhani masala. if there are lumps of the tomato-cashew
masala, then break with a spoon. you can even use a wired whisk for mixing.