Butter Paneer (Paneer Makhani) Recipe

Assalamu Alaikum, hungry food enthusiasts! Today, we’re embarking on a flavorful culinary journey that’s sure to make your taste buds do a happy dance. Get ready to dive into the world of scrumptious goodness with a twist of Islamic flavor – it’s time to explore the delightful realm of Butter Paneer, or Paneer Makhani as we like to call it.

Picture this: tender cubes of paneer, those magical blocks of Indian cottage cheese, lounging luxuriously in a velvety tomato-cashew gravy. A symphony of spices dancing together, creating a melody that’s both comforting and exciting. Imagine scooping up this creamy treasure with warm naan, indulging in every delectable bite as your senses revel in the delightful blend of textures and flavors.

So, gather your aprons, sprinkle a little Bismillah (In the name of Allah), and let’s whisk, sauté, and simmer our way to creating a dish that’s not just about cooking, but a celebration of taste and togetherness. Get ready to savor the magic that happens when culinary creativity meets the joy of sharing a meal. Let’s dive right into our Butter Paneer recipe and create a masterpiece that’s sure to earn you culinary accolades and smiles all around. Bismillah, let’s cook!

Ingredients:

• 250g paneer (Indian cottage cheese), cubed
• 3 medium tomatoes, chopped
• 1 medium onion, finely chopped
• 1/4 cup cashew nuts, soaked in warm water
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon sugar
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Prepare the Cashew-Tomato Paste:

   • Drain the soaked cashew nuts and blend them with chopped tomatoes to form a smooth paste. Set aside.

2. Pan-Fry the Paneer:

   • Heat 1 tablespoon of butter and 1 tablespoon of oil in a pan over medium heat.
   • Add the paneer cubes and pan-fry them until they turn golden brown. Remove and place them on a plate lined with a paper towel to absorb excess oil.

3. Make the Butter Paneer Gravy:

   • In the same pan, add the remaining tablespoon of butter.
   • Add cumin seeds and let them splutter.
   • Add finely chopped onions and sauté until they turn translucent.
   • Add ginger and garlic paste. Sauté for a minute until the raw smell disappears.

4. Add Spices and Cashew-Tomato Paste:

   • Add red chili powder, turmeric powder, and a pinch of salt. Sauté the spices for a minute.
   • Pour in the cashew-tomato paste and mix well. Cook for 5-7 minutes until the oil begins to separate from the mixture.

5. Add Cream and Sugar:

   • Lower the heat and stir in the heavy cream. Mix until well combined.
   • Add sugar and garam masala, stirring gently to incorporate the flavors.

6. Add Paneer and Finish Cooking:

   • Gently add the pan-fried paneer cubes to the gravy. Allow them to simmer in the gravy for a few minutes to absorb the flavors.
   • Crush the dried fenugreek leaves between your palms and sprinkle them over the paneer.

7. Adjust Consistency and Seasoning:

   • If the gravy is too thick, you can add a little water to achieve your desired consistency.
   • Taste and adjust the salt and seasonings as needed.

8. Garnish and Serve:

   • Once the paneer is well-cooked and the flavors have melded together, turn off the heat.
   • Garnish the butter paneer with fresh coriander leaves.

9. Serve:

   • Serve the delicious butter paneer hot with naan, roti, or steamed rice.

Note: If you prefer a smoother sauce, you can blend the onion mixture after sautéing and before adding the cashew-tomato paste. Also, feel free to adjust the spice levels to suit your taste.

Enjoy the rich and creamy goodness of butter paneer with its velvety tomato-cashew gravy and tender paneer cubes – a true delight for your taste buds!