It has been a while since I shared my Indian cooking adventures with you all. Therefore, to repent for the long gap, I decided to share one of my most fondest Indian dishes with you all. I was also partially inspired to renew my recipes, due to the fantastic work on the Hot from my oven site - I urge you all to pay a visit to that webiste, if you haven't already.
The dish today will be Paneer Butter Masala. This is probably one of the most easily recognizable dishes in the world of North Indian cuisine, and a popular favourite among non-Indians and Indians alike. Due to the sinful amount of cream and butter used, I seldom make this at home. Please note my recipe has a reduction of cream and butter, typically there will be much higher amounts used.
Ingredients
Paneer (500g)
Cream (200ml)
Butter (40g)
Fresh Coriander (handful)
Tomatoes (7 medium sized)
Onion (1 large)
Green Chili (2-3 pieces)
Cumin Seeds (1.5 tablespoons)
Coriander Powder (2.5 tablespoons)
Cumin Powder (1.5 tablespoons)
Hing (pinch)
Turmeric (0.75 tablespoons)
Red Chili Powder (1 tablespoon)
Fenugreek Leaves (handful)
Garam Masala (2 tablespoons)
Salt (to taste)
Oil
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The base of the dish follows any typical curry recipe. First add oil and cumin seeds to pot. Then add the onions, green chili and tomatoes in a pot until cooked (onions and green chili first). Add turmeric, hing and salt when cooking the onions. Once cooked, transfer to a blender and blend until a smooth soupy consistency is formed. Transfer back into the pot and cook for longer. Add spices (coriander powder, red chili powder, cumin powder, garam masala). For paneer butter masala you can be more reckless with the amount of spices used, as the cream and butter will subdue the potency of the spices later on.
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Allow the spices to penetrate into the curry for round 20-30 minutes on a low heat, stirring occasionally. Generally, the longer you leave a curry to cook, the better it will taste. Once the time has elapsed, add fenugreek leaves along with the butter and cream. Once the aforementioned ingredients have dissolved inside - Taste - Adjust salt and spice levels to individual preference. After cooking for 5-8 minutes more, add the paneer to the pot. Cook for an additional 5 minutes. Upon serving, sprinkle fresh coriander leaves and another few dollops of cream.
Bhojan ka anand!![]()
The dish today will be Paneer Butter Masala. This is probably one of the most easily recognizable dishes in the world of North Indian cuisine, and a popular favourite among non-Indians and Indians alike. Due to the sinful amount of cream and butter used, I seldom make this at home. Please note my recipe has a reduction of cream and butter, typically there will be much higher amounts used.
Ingredients
Paneer (500g)
Cream (200ml)
Butter (40g)
Fresh Coriander (handful)
Tomatoes (7 medium sized)
Onion (1 large)
Green Chili (2-3 pieces)
Cumin Seeds (1.5 tablespoons)
Coriander Powder (2.5 tablespoons)
Cumin Powder (1.5 tablespoons)
Hing (pinch)
Turmeric (0.75 tablespoons)
Red Chili Powder (1 tablespoon)
Fenugreek Leaves (handful)
Garam Masala (2 tablespoons)
Salt (to taste)
Oil
The base of the dish follows any typical curry recipe. First add oil and cumin seeds to pot. Then add the onions, green chili and tomatoes in a pot until cooked (onions and green chili first). Add turmeric, hing and salt when cooking the onions. Once cooked, transfer to a blender and blend until a smooth soupy consistency is formed. Transfer back into the pot and cook for longer. Add spices (coriander powder, red chili powder, cumin powder, garam masala). For paneer butter masala you can be more reckless with the amount of spices used, as the cream and butter will subdue the potency of the spices later on.
Allow the spices to penetrate into the curry for round 20-30 minutes on a low heat, stirring occasionally. Generally, the longer you leave a curry to cook, the better it will taste. Once the time has elapsed, add fenugreek leaves along with the butter and cream. Once the aforementioned ingredients have dissolved inside - Taste - Adjust salt and spice levels to individual preference. After cooking for 5-8 minutes more, add the paneer to the pot. Cook for an additional 5 minutes. Upon serving, sprinkle fresh coriander leaves and another few dollops of cream.Bhojan ka anand!
