Paneer Butter Masala / Paneer Makhani
Paneer makhani (also knowns as 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.
The word makhan is a Hindi word, which means butter. So makhani means buttery. 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.
- Onion - 2
- Cashews - 5
- Almonds - 3
- Tomatoes - 3
- Ginger and garlic paste - 1 tsp
- Garam masala - 1/2 tsp
- Chilly powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Cumin powder - 1/2 tsp
- Honey - 1 tsp
- Butter - 2 tbsp
- Oil - 1 tbsp
- Cumin seeds - 1 tsp
- Cream - 3 tbsp
- Paneer cubes - 3/4 cup
- Butter - 11/2 tbsp
- Dried fenugreek leaves - 2 tsp
- Salt - as required
- Blanch Tomatoes, cashews and almonds together by boiling them in water for few mins and washing them in cold water.
- Grind them together and make a paste.
- Finely Chop onions and keep aside.
- Heat oil in a pan, add cumin seeds when it splutters add chopped onions, salt and saute well.
- Add ginger garlic paste and saute for few mins.
- Add grounded paste , cumin powder, turmeric, garam masala, dried fenugreek leaves and chilli powder.
- Add little butter.
- Saute them till raw smell goes.
- Add honey, paneer cubes and little water.
- Boil them till gravy thickens and paneer gets cooked.
- Finally add butter, cream, mix well.
- Garnish and serve.
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