Paneer Makhani, Paneer Butter Masala and Shahi Paneer whatever you call it, all taste alike almost. The differences lies in just the spices added to them by different chefs. This creamy and delicious paneer curry, Paneer Butter Masala is made with spices, butter and paneer. A rich gravy of onions, tomatoes, butter and cream is used in Paneer Makhani while Shahi paneer denotes the royalty which can’t be less anywhere in butter, cream, nuts and rich gravy.
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 4 people
Ingredients:
Paneer cubes – 2 cups
Chopped onion – 1
Butter – 3 tbsp
Tomato puree – ½ to ¾ cups
Green chilies – 2 to 3 or as per taste
Garlic cloves – 3 to 4
Chopped ginger – 2 inch
Turmeric powder – 1 tsp
Cumin-coriander powder – 1 tsp
Tandoori masala – 1 tsp
Cardamom powder – ½ tsp
Sugar – 1 tsp
Cashew paste – ¼ cup
Raisins – 8 to 9
Heavy cream (for consistency) – ¼ to ½ cup
Salt – As per taste
Mint and cilantro (for garnish) – As much required
1. Tomato Puree: Make puree of tomato yourself but if you are using a store bought puree, then opt for low sodium puree. Add salt carefully and as low as possible.
2. Green Chilli: If you don’t have green chilies on hand, you can choose red chili powder instead.
3. Cashew Paste and Raisins: If you are making shahi paneer then make this paste. Soak few cashew pieces in some boiling water and make paste of these. Sauté the raisins in some ghee and add this to your gravy. You can grind them with nuts instead. This sweetness is really enough but if you want you can add some sugar as per taste.
4. Mint: If you want, you can prefer adding mint to provide some fresh mouth feel
Method:
1. If you are getting a sore bought paneer, then put it in a bowl of boiling water for at least 10 min. This helps in softening the paneer and gets rid of impurities if any. Drain the water and keep the paneer aside.
2. Take ½ tsp of oil in a skillet and add chopped onion, chilies, ginger, garlic and some salt. Now sauté it till it’s soft.
3. Take this mixture and blend it well into a paste. Take 3 tbsp of butter and onion paste. Cook it well till oil and butter gets separated. You can add cashew paste as well if you are using this.
4. Add all the spices and the tomato puree to the skillet and stir well for at least 5 min. Add salt as per taste and cook till the rawness disappears.
5. Now toss all the paneer cubes into it and cook it for few minutes till they absorb all the flavors.
6. Lower the heat now and add the cream followed by mixing well.
7. If you are using raisins, fry them in some ghee or butter slightly and add it to the gravy. Use few of them for garnishing as well. You can use mint leaves to garnish as well.