Paneer Makhni (Paneer Butter Masala)
Where are the Paneer People at?! This dish is inspired by Swasthi’s Recipes, her recipes got me started on making more paneer dishes and I used her ingredients list and added a few additions of my own and changed the rations to suit my families tastes more. You get this wonderful buttery taste in the gravy, and it pairs well with rice or naan for an easy weeknight meal. You could fill this in a burrito with onions and raita, or fill it in a pita pocket for a fun modern twist on a classic. I hope you’ll try this meal for your next meal prep adventure!
Ingredients:
- 600 g. or roughly 1.5 lbs. paneer, cubed
- 1.5 yellow onion, diced
- 5 roma tomatoes, diced
- 1 cinnamon stick (taj)
- 2 cloves (laving/laung)
- 2 cardamom pods (elchi/elaichi)
- 2 dried chillies
- 1 bay leaf
- 1.5 tbsp. garlic paste
- 1.5 tbsp. ginger paste
- 1/2 c. raw cashews
- 1/2 stick of butter or 4 tbsp., cut into cubes
- 1 tbsp. garam masala
- 1 tbsp. Kasuri methi
- 1 tbsp. coriander powder
- 1 tbsp. lal mirch/paprika
- 2 tsp. turmeric
- sugar and salt to taste
Method:
- Put enough oil in a large skillet to coat the bottom of the pan. On medium high heat sautee the garlic and ginger paste for a few minutes until the raw garlic smell goes away.
- Add onions until the raw smell of onions go away and the onions are translucent.
- Add tomatoes and cook off until tomatoes are jammy and the oil separates. Cool completely and then blend with cashews, lal mirch/paprika, garam masala, and turmeric. Keep aside.
- In the same pan heat enough oil to coat the bottom of the pan. On medium heat toss in your whole spices (bay leaf, cinnamon stick, cloves, chilies, and cardamom). Once you smell the spices and they turn a darker color, add in the paneer and stir fry for a few minutes.
- Add in blended mixture and 1-2 cups of water and simmer until a thick gravy forms (roughly 10-15 minutes).
- 5 minutes before you serve, add in your butter a tablespoon at a time until melted. Top with a sprinkle of Kasuri methi and/or 1/4 c. of heavy whipping cream and serve!
Paneer Butter Masala
Where are the Paneer People at?! This dish is inspired by Swasthi’s Recipes, her recipes got me started on making more paneer dishes and I used her ingredients list and added a few additions of my own and changed the rations to suit my families tastes more. You get this wonderful buttery taste in the gravy, and it pairs well with rice or naan for an easy weeknight meal. You could fill this in a burrito with onions and raita, or fill it in a pita pocket for a fun modern twist on a classic. I hope you’ll try this meal for your next meal prep adventure!
Ingredients
- 600 g. or roughly 1.5 lbs. paneer cubed
- 1.5 yellow onion diced
- 5 roma tomatoes diced
- 1 cinnamon stick taj
- 2 cloves laving/laung
- 2 cardamom pods elchi/elaichi
- 2 dried chilies
- 1 bay leaf
- 1.5 tbsp. garlic paste
- 1.5 tbsp. ginger paste
- 1/2 c. raw cashews
- 1/2 stick of butter or 4 tbsp. cut into cubes
- 1 tbsp. garam masala
- 1 tbsp. Kasuri methi
- 1 tbsp. coriander powder
- 1 tbsp. lal mirch/paprika
- 2 tsp. turmeric
- sugar and salt to taste
Instructions
- Put enough oil in a large skillet to coat the bottom of the pan. On medium high heat sautee the garlic and ginger paste for a few minutes until the raw garlic smell goes away.
- Add onions until the raw smell of onions go away and the onions are translucent.
- Add tomatoes and cook off until tomatoes are jammy and the oil separates. Cool completely and then blend with cashews, lal mirch/paprika, garam masala, and turmeric. Keep aside.
- In the same pan heat enough oil to coat the bottom of the pan. On medium heat toss in your whole spices (bay leaf, cinnamon stick, cloves, chilies, and cardamom). Once you smell the spices and they turn a darker color, add in the paneer and stir fry for a few minutes.
- Add in blended mixture and 1-2 cups of water and simmer until a thick gravy forms (roughly 10-15 minutes).
- 5 minutes before you serve, add in your butter a tablespoon at a time until melted. Top with a sprinkle of Kasuri methi and/or 1/4 c. of heavy whipping cream and serve!
