Paneer Makhani is one of my favorite Indian recipes! It is also known as Butter Paneer Masala, and as the name suggests, it includes butter as well as paneer as the main ingredients. I discovered that dish when I went to one Indian restaurant with my friends for dinner. I loved the curry, but really felt disappointed with the amount of paneer they had put: there were only 4-5 pieces of paneer! And, no need to say the price was quite high. So, Mission Butter Paneer Masala recipe was on! Imported food products like paneer are quite expensive here, so I decided to learn the paneer (indian cheese) recipe and I have to say it is so easy and much cheaper to make! Well, I am currently in Beijing, so I can only say about the prices here. The price of the paneer might be quite reasonable in your area, so then you can just buy the paneer. But, isn’t homemade food always the best?
I tried to take pictures at each step of the cooking, but it’s really tough to cook and take pictures at the same time, especially if cooking alone! Also, I was so mesmerized by the spicy and flavorful aroma in the kitchen that I completely forgot to take the picture after adding the paneer pieces!
- Some people like to pan-fry their paneer pieces before adding to the curry, but I usually just add them directly because I am lazy to fry them first :P. It’s just a matter of choice (and laziness).
- I like my curry very spicy, so I added two red chillies as well as red chili powder. You can omit the red chilli powder or just put one red chilli, if you don’t like too spicy.
- When adding the butter, melt it over LOW heat, otherwise it might turn brown or burn.
- Check out my recipe on how to make paneer!
Butter Paneer Masala recipe
15 pieces of paneer cubes (how to make paneer)
1 piece of cinnamon stick
1/2 medium red onion, thinly sliced
4 cloves garlic
1cm piece of ginger
2 red chillies
2 medium tomatoes, roughly chopped
3 tbsps yogurt
2 tbsps chopped coriander
1 tsp garam masala
1/4 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tbsp tomato ketchup
2 tbsp water
1. Mix the ingredients in list A together in a small bowl to get a smooth paste.
2. Heat 1 tbsp oil in a pan. Add onions and fry until brown.
3. Blend fried onions, garlic, ginger, red chillies and 1 tbsp water in a food processor, to a fine paste. Keep.
4. Blend chopped tomatoes in a food processor. Keep.
5. Heat non-stick pan or pot and melt butter over low heat. Add cinnamon stick. When fragrant, turn heat to medium. Add the paste (garlic-fried onions-ginger-chillies paste) from step 3 and fry until the raw smell goes.
6. Add the smooth paste (spices paste) from step 1 to the pan. Cook for 30 seconds.
7. Add the “blended tomatoes” from step 4, mix. Cover and cook over medium heat until raw smell goes.
8. Add 1/2 cup of water and mix. Add paneer pieces and yogurt. Cover and simmer over low heat for 10 minutes.
9. Add chopped coriander and mix. Serve!