MA129

Name: Mst. Kshitij Jha

Subject: English Language
Index No. : 2213288/038

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 CERTIFICATE

This project work entered has been

satisfactorily presented by Mst. Kshitij Jha
studying in N. L. Dalmia High School,
Mira Road (East), during the academic year
2020-2021.

Class: XII Div: A (ISC)

Index No.: 2213288/038

Teacher’s Signature Principal’s Signature

_________________ _________________

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 INDEX
Sr. No. Contents
1 Cover Page (Representative Image)
2 Acknowledgement
3 Title
4 ‘The reason I chose this topic…’
5 Introduction
6 Body
7 Conclusion
8 Learning Outcome
9 Bibliography

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 Cover
Page

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 Acknowledgement
I would like to express my gratitude to my English Language
teacher, Miss Leena Kadam, for her guidance and steadfast support
in assisting me with this project.

I also wish to extend my heartfelt thankfulness to the CEO and

Principal of N. L. Dalmia High School, Seema Saini Ma’am for
providing me with the opportunity to present this project. The deep
study and research whilst the preparation of this project has
unfolded new learnings to me.

I outspread my gratefulness to my parents and my friends, who

constructively helped me finalise this project, keeping to the
deadline.

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 Topic – Description of a Process
Title – Recipe of Paneer Butter Masala

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The Reason I Chose This Topic…
Indian cuisine is famous all over the world for its distinct aromas and
taste bud enchanting flavours. Indian cuisine consists of a variety of
regional and traditional cuisines native to the Indian subcontinent. Given
the diversity in soil, climate, culture, ethnic groups, and occupations,
these cuisines vary substantially and use locally
available spices, herbs, vegetables, and fruits. Indian food is also heavily
influenced by religion, in particular Hinduism, cultural choices and
traditions.
Paneer Butter Masala is a dish which represents Indian cuisine. It is dish
which is not only my favourite but also a signature dish of Indian cuisine
known for its rich creamy texture, buttery gravy and lip smacking spicy
flavour accompanied by the smooth and soft texture of paneer.

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INTRODUCTION
Paneer Butter Masala is one of those magical dishes that require the
simplest of ingredients yet yield the yummiest of dishes that taste like a
million dollars. Paneer Butter Masala is a slightly sweet creamy dish of
Paneer, in which the gravy is prepared usually with butter, tomatoes,
cashews or cream. Masalas such as red chilly powder and garam
masala are also used to prepare this gravy. A survey found that Paneer
Butter Masala was one of the top 5 food ordered at night in India. The
origin of this dish was in the 1950s, when the Punjabis created this dish
in Moti Mahal restaurant in Delhi. The sauce for this recipe was
discovered by mixing lot of fresh butter into a tomato based curry. The
taste and texture of this dish is very similar to butter chicken. Butter
chicken and paneer butter Masala are the two most famous Indian
dishes which are well known both in India and in foreign countries.

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BODY
Paneer Butter Masala
Preparation Time: 15 minutes, Cooling Time: 30 minutes, Serves: 4

Ingredients:

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  For Gravy:
 3 tablespoon Ghee
 1 Bay Leaf
 2 Green Cardamom
 3 Cloves
 1 inch Ginger, chopped
 3 cloves Garlic, crushed
 1 fresh green chilli, split in half
 2 medium Onions, chopped finely
 2 Dry Kashmiri Red Chillis, deseeded
 18 Cashew nuts, whole
 6 medium tomatoes, cut in 8 pieces each
 Salt to taste
 ½ teaspoon Degi red chilli powder
 1 ½ cup Water
 2 to 3 drops of Kewra Water, optional
 For Curd and Spice Mixture:
 1 heaped teaspoon Degi Red Chilli Powder
 1 heaped Teaspoon Coriander Powder
 ¼ teaspoon turmeric powder
 3 tablespoon whipped thick curd
 3 small cubes of butter
 For Tampering Masala
 4 tablespoon butter
 1 medium Onion, chopped finely
 ½ teaspoon Degi red chilli powder
 1 medium Tomato, chopped
 200 grams Soft and fresh Malai Paneer
 Other ingredients:
 1 ½ tablespoon of pure honey
 2 tablespoon butter
 1 tablespoon dried fenugreek leaves

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  For Garnish:
 Fresh thick cream
 Fresh coriander leaves
 Grated processed cheese
 Fresh Mint leaves

Procedure:
Step 1) In a bowl add paneer and soak it in some warm
salted water and keep aside for further use.
This will make paneer softer and will prevent
them from becoming rubbery.
Step 2) Now prepare the curd and Spice Mixture to be
used in the preparation of the gravy.
Step 3) In a bowl, add 3 tablespoons of curd, 1 heaped
teaspoon coriander powder, 1 heaped
teaspoon degi red chilli powder and ¼ teaspoon
of turmeric powder.
Step 4) Mix the contents of the bowl to obtain a smooth mixture.
Step 5) Now add 3 small cubes of salted butter to the bowl. The cubes of butter can
be mixed but it is not necessary to do so as heat will cause it to eventually mix
evenly in the final gravy.
Step 6) Keep the prepared curd spice mixture aside for further use.
Step 7) For the preparation of the gravy start with
finely chopping 2 medium sized onions.
Step 8) Now chop 6 tomatoes into 8 pieces each.
Step 9) In a hot kadhai, pour 3 tablespoons of
pure ghee and wait for it to fully melt.
Step 10) Now add 1 bay leaf , 2 green cardamom ,3
cloves, finely chopped piece of 1 inch
ginger, 3 cloves of crushed garlic, green
chilli split into halves and the chopped
onion.

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Step 11) Cook the contents of the kadhai till the onion becomes translucent and golden
brown in colour. Now add the curd spice mixture dry kashmiri red chilli and
continue to cook till the contents of kadhai becomes fragrant. This should
most likely happen in 2 to 3 minutes. Be careful not to add the curd mixture
before properly cooking the onions as curd mixture contains water and this
will stop the onion from further cooking.This will leave the onion partly raw and
will spoil the taste of the gravy.
Step 12) Then add the cashew nuts, tomatoes,
salt, degi red chilli powder and saute
for 2 minutes on medium high heat.
Step 13) Add the water then cover and cook for
10-12 minutes or until the tomatoes
are soft.
Step 14) Finish it with kewra water and switch
off the flames, let it cool down and
then grind it into a fine paste with a
hand blender or mixture grinder. Keep
aside for further use.
Step 15) For preparing onion and tomato tampering, in a kadhai heat butter and add
onion sauté until translucent then add degi red chilli powder then saute it for
half a minute.

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Step 16) Now add tomatoes and cook until soft then pour the prepared gravy, butter,
honey, dried fenugreek leaves and mix everything properly then bring it to a
boil.
Step 17) Add the soaked paneer without water and boil it for 4-5 minutes on medium
heat. Switch off the flames and serve hot and garnish with fresh cream,
grated cheese, coriander and mint leaves.
Step 18) Serve the tasty paneer butter Masala with naan or tandoori roti accompanied
with raita and fresh Indian salted spicy buttermilk (chaach).

CONCLUSION
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We have our lip smacking mouth watering paneer butter masala ready.

This can be eaten with steamed rice, laccha paratha or with butter naan.
The dish has the softness of paneer, and the creaminess of cashew nut
paste and cream. The dish is completely balanced and no taste is
present in excess be it sweetness, sourness or spiciness.

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 Learning Outcome
This project taught me many lessons. A few lessons about cooking and a
few lessons about life. Doing this project taught me many tricks and tips
used by famous chefs to enhance the taste of food. For example, to
make any curry or gravy taste better, one should add a tiny amount of
honey or sugar to the gravy. To make a sweet dish test better one should
add a tiny pinch of salt to it. To redcuce spiciness of a dish one must add
a tiny amount of sour element like lemon or tamarind pulp or sweet
element like honey or sugar. One may also add a cup of milk on a gravy
to reduce the spiciness and to make the gravy more creamy. Apart from
the cooking tips this project also taught me a lot about life. It taught me
about perseverance and patience.

The recipe of paneer butter masala has an exceptionally long and

complicated procedure and long recipes can be boring but this boredom
teaches us a lot about perseverance and the sweet fruits of patience.

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 Bibliography

 https://www.youtube.com/watch?v=a30BLUQiFoc
 www.google.com (for relevant images)
 Book - How to cook Indian, by Sanjeev Kapoor

Internal Examiner External Examiner

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