A step-by-step recipe for making Butter Paneer, also known as Paneer Makhani, a popular Indian dish:
Ingredients:
For the Paneer Marinade:
- 250g (about 9 ounces) of paneer (Indian cottage cheese), cut into cubes
- 1/4 cup of yogurt
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of garam masala
- Salt to taste
For the Tomato Gravy:
- 2 tablespoons of butter
- 1 tablespoon of oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/2 cup of cashew nuts, soaked in warm water
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of red chili powder (adjust to your spice preference)
- 1 teaspoon of garam masala
- 1/2 teaspoon of dried fenugreek leaves (kasuri methi)
- Salt to taste
- 1/4 cup of heavy cream
- Fresh coriander leaves for garnish
Instructions:
1. Marinate the Paneer:
- In a bowl, mix together yogurt, red chili powder, turmeric powder, garam masala, and salt.
- Add the paneer cubes to the marinade and coat them evenly. Let it marinate for at least 15-20 minutes.
2. Prepare the Cashew Paste:
- Drain the soaked cashew nuts and blend them into a smooth paste using a little water. Set aside.
3. Sauté the Paneer:
- Heat a pan or skillet over medium-high heat and add a tablespoon of oil.
- Add the marinated paneer cubes and cook until they turn golden brown on all sides. Remove them from the pan and set them aside.
4. Make the Tomato Gravy:
- In the same pan, add 2 tablespoons of butter and let it melt.
- Add the finely chopped onions and sauté until they turn translucent and golden brown.
5. Add Ginger-Garlic Paste:
- Add the ginger-garlic paste to the pan and sauté for a couple of minutes until the raw aroma disappears.
6. Add Tomato Puree:
- Pour in the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the tomato mixture.
7. Add Cashew Paste and Spices:
- Stir in the cashew paste, red chili powder, garam masala, dried fenugreek leaves (kasuri methi), and salt.
- Cook for another 3-4 minutes, allowing the flavors to meld together.
8. Add Cream and Paneer:
- Reduce the heat to low and pour in the heavy cream. Mix well.
- Gently add the sautéed paneer cubes to the gravy and simmer for a few minutes.
9. Garnish and Serve:
- Garnish the Butter Paneer with fresh coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Enjoy your delicious homemade Butter Paneer! Adjust the spice levels and creaminess to your liking by modifying the quantity of red chili powder and heavy cream.