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Paneer butter masala – 10 minute recipe

Paneer (Indian Cheese) is always a part of me and I don’t mind having the extra flesh here and there because of munching those soft mushy cubes. It is made by curdling the cooked milk with lemon juice. They are then wrapped in a muslin cloth and a heavy stone (heavy weight object) is placed on top for 3-4 hours. Once the excess water (whey) is removed, the white solid mass is cut into small cubes and cooked in curries.

This soft,non melting cheese chunk is a rich source of protein. They are served chopped and fried with cooked spinach or tomato-onion puree or garlic with Indian home grown spices. They are so delicious whether served as a starter (paneer kebabs) or with rice (paneer pulao) or as a gravy. Here is the recipe for Palak Paneer (Spinach Paneer Gravy)

The light fluffy paneer tasted so heavenly with the sweet-spicy thick gravy. The creamy gravy was a true delight in every mouth and they formed a lovely coating over the pulao. I couldn’t get enough of it and I am sure I would be preparing them often. They are so easy to fix and cooks in no time. Do give it a try. I bought the paneer from an Indian Grocery Store or if you have time, you can make them at home.

Paneer Butter Masala

Paneer Butter Masala

The light fluffy paneer tasted so heavenly with the sweet-spicy thick gravy. The creamy gravy was a true delight in every mouth and they formed a lovely coating over the pulao. I couldn’t get enough of it and I am sure I would be preparing them often. They are so easy to fix and cooks in no time.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course lunch, Side Dish
Cuisine North Indian
Servings 3

Ingredients
  

  • 10-15 Paneer Cubes
  • ½ cup onions finely chopped
  • 1 tbsp tomato ketchup
  • 2 tsp turmeric powder
  • ½ tbsp chilli powder
  • ¼ tbsp cummin powder
  • ½ tbsp coriander powder
  • ¼ tbsp garam masala
  • ¼ tbsp kasoori methi crushed
  • 2 tsp amchur powder (mango powder)
  • ½ tbsp ginger garlic paste
  • 2 cups whole milk
  • ½ tbsp whipped heavy cream
  • salt
  • ½ tbsp oil/stick butter

Instructions
 

  • Throw in all the dry ingredients (except Kasoori methi) into a clean dry bowl. Mix them all well with a whisk and keep stirring while you slowly pour the milk. Avoid forming any clumps. Set them aside.
  • Heat the butter in a cooking vessel. Once they get heated up, add the onions and cook on high flame for 2-3 minutes. Once they begin to brown, pour the above made milk solution and cook till the raw smell disappears. When they milk boils, simmer the flame and add the kasoori methi and panner cubes. Cook for further 2-3 minutes and turn off the flame. Mix in the heavy cream and serve hot with roti / rice.
Keyword Paneer Butter Masala

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