Paneer Butter Masala [A Rich & Creamy Vegetarian Delight]

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Paneer Butter Masala - A Rich & Creamy Vegetarian Delight

Paneer Butter Masala is a quintessential Indian curry, beloved for its luscious, velvety texture and subtly spiced, tangy-sweet flavor profile. This vegetarian masterpiece features soft cubes of paneer (Indian cottage cheese) swimming in a creamy tomato-based gravy, enriched generously with butter, cream, and a blend of aromatic spices. It's a comforting and indulgent dish that perfectly balances a medley of flavors, making it a favorite for special occasions or simply a delightful weeknight meal. It pairs beautifully with naan, roti, or fragrant basmati rice.

Preparation Time: 20 minutes

Cooking Time: 30-40 minutes

Total Time: Approximately 50 minutes - 1 hour

Difficulty: Medium

Serve: 2

INGREDIENTS

For the Paneer

  • 200g (approx. 7 oz) Paneer (Indian Cottage Cheese), cut into 1-inch (2.5 cm) cubes
  • 1 tbsp Oil or Butter (for pan-frying, optional)
  • Pinch of Salt and Kashmiri Red Chili Powder (optional, for seasoning paneer)

For the Gravy Base

  • 1 tbsp Unsalted Butter (無鹽奶油)
  • 1 tbsp Cooking Oil (植物油)
  • 1 small Onion (洋蔥), roughly chopped
  • 1 tsp Ginger-Garlic Paste (薑蒜醬)
  • 1 medium Tomato (番茄), roughly chopped.
  • 1/4 cup Cashew Nuts (腰果), soaked in hot water for 15-20 minutes.
  • 1 Green Cardamom Pod (綠荳蔻)
  • 1 inch Cinnamon Stick (肉桂棒)
  • 2-3 Cloves (丁香)
  • 1/2 tsp Kashmiri Red Chili Powder (克什米爾紅辣椒粉)
  • 1/4 tsp Turmeric Powder (薑黃粉)
  • 1/4 cup Hot Water (for blending)

For the Final Gravy:

  • 1 tbsp Unsalted Butter (無鹽奶油)
  • 1/2 tsp Ginger-Garlic Paste
  • 1/2 tsp Kashmiri Red Chili Powder
  • 1/4 tsp Garam Masala (印度綜合香料)
  • 1/4 tsp Sugar (糖), or to taste (to balance tang)
  • Salt (鹽) to taste
  • 1/4 cup Heavy Cream (鮮奶油) or Cashew Cream
  • 1/2 tsp Kasuri Methi (乾葫蘆巴葉 - dried fenugreek leaves), crushed between palms.
  • 1/4 cup Warm Water (if gravy is too thick)

For Garnish:

  • Fresh Cilantro (香菜), chopped.
  • A swirl of Cream

Tools & Equipment

  • Large skillet or non-stick pan
  • Blender or food processor
  • Fine-mesh sieve (optional, for extra smooth gravy)
  • Spatula or wooden spoon
  • Measuring cups and spoons

INSTRUCTIONS

Part 1: Prepare the Paneer (5-7 minutes - optional)

  1. Optional: For slightly firmer paneer, heat 1 tbsp oil or butter in a non-stick pan over medium heat. Lightly pan-fry the paneer cubes until golden on a few sides (about 3-4 minutes). Remove and set aside. If you prefer very soft paneer, skip this step.

Part 2: Make the Gravy Base (15-20 minutes)

  1. Sauté Aromatics: In the same pan (or fresh one), melt 1 tbsp butter and 1 tbsp oil over medium heat. Add the whole spices (cardamom, cinnamon, cloves) and sauté for 30 seconds until fragrant.
  2. Add the roughly chopped onion and sauté for 3-5 minutes until softened and translucent.
  3. Add 1 tsp ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
  4. Add Tomatoes & Cashews: Add the chopped tomato and the drained, soaked cashew nuts. Stir well.
  5. Add Powders: Add 1/2 tsp Kashmiri red chili powder and 1/4 tsp turmeric powder. Stir and cook for 2-3 minutes until the tomatoes begin to soften.
  6. Simmer & Cool: Add 1/4 cup hot water, bring to a gentle simmer, then cover and cook for 5 minutes until the vegetables are very soft. Turn off the heat and let the mixture cool slightly.
  7. Blend: Carefully transfer the cooled mixture to a blender. Blend until a very smooth paste forms. For an extra silky gravy, push the blended paste through a fine-mesh sieve back into the pan. Discard any coarse residue.

Part 3: Finish the Gravy (15-20 minutes)

  1. Refine Gravy: In the same clean pan (or a fresh one), melt 1 tbsp unsalted butter over medium-low heat.
  2. Add 1/2 tsp ginger-garlic paste and sauté for 30 seconds.
  3. Add the remaining 1/2 tsp Kashmiri red chili powder and 1/4 tsp garam masala. Stir-fry briefly for 10-15 seconds.
  4. Add Blended Paste: Pour the smooth gravy base (from Part 2) into the pan. Stir well and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld. If the gravy is too thick, add 1/4 cup warm water.
  5. Season: Add sugar and salt to taste. Stir well.
  6. Add Paneer & Cream: Gently add the paneer cubes to the simmering gravy. Simmer for 3-5 minutes to allow the paneer to absorb the flavors.
  7. Finish: Reduce the heat to low. Stir in the heavy cream. Crush the Kasuri Methi between your palms and add to the gravy. Mix gently. Cook for another 2-3 minutes until heated through. Do not boil vigorously after adding cream.

Part 4: Serve

  1. Garnish with fresh chopped cilantro and a swirl of cream.
  2. Serve hot with naan bread, roti, paratha, or basmati rice.

Macros (Estimated per serving, highly variable based on ingredients and portion size)

v  Calories: 550-750 kcal

v  Protein: 20-30g

v  Carbohydrates: 25-45g

v  Fat: 45-65g (from butter, cream, cashews, paneer)

v  Sodium: Moderate (adjust salt to taste)

Tips and Variations

  • Paneer Texture: For softer paneer, you can briefly soak the fried paneer cubes in warm water for 5-10 minutes before adding them to the gravy. If you skip frying, adding them directly to the simmering gravy will keep them very soft.
  • Kashmiri Red Chili Powder: This gives the gravy its signature vibrant red color without adding excessive heat. If you want more spice, add a pinch of regular red chili powder.
  • Kasuri Methi: Dried fenugreek leaves are crucial for the authentic aroma and slight bitterness of Paneer Butter Masala. Don't omit them if you can find them.
  • Smoothness is Key: For restaurant-quality smooth gravy, blending the base thoroughly and then straining it through a fine-mesh sieve is highly recommended.
  • Sweetness Balance: The sugar helps balance the tanginess of the tomatoes and provides the characteristic slightly sweet note of the dish. Adjust to your preference.
  • Vegan Option: Substitute paneer with firm tofu (pressed and lightly pan-fried if desired). Use plant-based butter and coconut cream or cashew cream instead of dairy cream. Ensure your hot water for soaking cashews is plant-based, too.
  • Add Vegetables: While not traditional, you can add blanched peas, bell peppers, or spinach for extra nutrition and color. Add them along with the paneer.
  • Make Ahead: The gravy base (before adding cream and paneer) can be made a day in advance and refrigerated. Reheat gently before adding the final butter, cream, and paneer.

FQA

Q1- My gravy isn't thick enough. How can I fix it?

A1: You can simmer the gravy for a few more minutes, stirring, to allow it to reduce and thicken naturally. If it's still too thin, you can add a very small cornstarch slurry (1/2 tsp cornstarch mixed with 1 tbsp water), stirring it in gradually while simmering until it reaches your desired consistency.

Q2- What's the difference between Paneer Butter Masala and Shahi Paneer?

A2: Both are rich, creamy paneer dishes. Paneer Butter Masala typically has a more pronounced tomato flavor and is often slightly tangier and sometimes spicier. Shahi Paneer (meaning "Royal Paneer") tends to be richer with more nuts (cashews, almonds) and cream, often featuring a milder, more subtly spiced, and slightly sweeter profile without as much tomato dominance.

Q3- Can I use fresh ginger and garlic instead of paste?

A3: Absolutely! Mince them very finely or grate them to get a similar texture to the paste. The paste is simply for convenience.


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