Paneer is prepared by adding food acid such as lemon juice, vinegar, citric acid or dahi (yogurt), to hot milk to separate the curd from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
In North Indian cuisines, the curds are wrapped in cloth , placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use . Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
Butter Paneer Masala ,also often called Shahi Paneer or Paneer Makhani, is simply the vegetarian version of India’s cult classic Butter Chicken. Most Indian restaurants even use the same rich, creamy tomato-y sauce for both dishes (Butter Paneer and Butter Chicken).
Preparation time: 10 mins Cooking time: 35 mins Total time : 45 mins
Author : Archana Arunkumar.
- Onion. 🧅- 2 medium
- Tomato.🍅 – 2 large
- Butter.🧈 – 1/2 cup
- Chilli powder. – 2 tbsp
- Turmeric powder – 1 tsp
- Coriander powder. – 1 tsp
- salt.🧂 – 2 tbsp
- Paneer cubes. – 20 cubes
- Bayleaf – 2
- cumin seeds. – 1 tsp
- Full Cream. – 1 tbsp
- dry Methi leaves. – 1 tbsp
- Cashew nuts. – 7 to 8
- Water. – 1/ 2 cup
- Cardamom – 2
- Garlic.🧄 – 4 cloves
Step 1 :
Cut onions and tomato to a thin slice and in a heavy bottomed pan put some butter.once the butter gets melted add up the bay leaf,cumin seeds and cardamom when it get sizzle add up the onions.
Step 2 :
Fry onions until they turn transparent ,then add in tomatoes,garlic and put a tsp of salt to make them cooked.once the tomatoes turns mushy add up the cashews and stir them for few seconds.
Step 3 :
Now ,pour 1/2 cup of water ,give a stir and cover cook them for 5 mins. Turn off the flame and chill them. Remove bay leaf and grind them to fine paste.
Step 4 :
In the same pan,add up some more butter and add chili powder,salt and sugar give a stir and pour in the paste.The gravy is now ready
In a pan fry the paneer cubes for 3 min in butter with some salt. (Do not deep fry them and make it hard).
Step 6 :
Finally, add the paneer cubes to the gravy and add in a tsp of cream and stir it carefully without breaking the paneer cubes and garnish it with dry methi/ fenugreek leaves for the best result☺️
- Do not deep fry the onions to golden brown which changes the flavour of the gravy
- Adding up butter and cashews more makes the gravy look and taste richer
- If using store bought frozen paneer soak them in water for 5 mins for a soft paneer.
- Add up cream and methi leaves gives the restaurant style taste in the paneer.
- While grinding remove the cardamom if your allergic to the taste of it. Use a pinch of cardamom powder gives some flavor.