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Paneer Butter Masala recipe: A Creamy Delight of Indian Cuisine

August 10, 2023

Paneer butter masala, a dish that beautifully marries the richness of Indian spices with the creamy goodness of paneer (cottage cheese), holds a special place in the heart of Indian cuisine enthusiasts. Whether you’re a connoisseur of Indian flavors or a curious food explorer, this article invites you on a flavorful journey to uncover the secrets behind creating the perfect paneer butter masala. Get ready to tantalize your taste buds and immerse yourself in the vibrant culinary heritage of India.

In the heart of India’s diverse cuisine, Paneer Butter Masala stands out as a culinary masterpiece. This dish encapsulates the essence of Indian comfort food, combining soft paneer cubes with a luscious tomato-based gravy. The blend of aromatic spices, creaminess, and a touch of sweetness makes every bite a celebration of flavors.

The Origins of Paneer Butter Masala

Paneer Butter Masala, also known as Paneer Makhani, finds its origins in the vibrant culinary landscape of North India, particularly the state of Punjab. This rich and hearty dish gained popularity for its exquisite combination of flavors, making it a staple in both local homes and Indian restaurants around the world.

Ingredients

To recreate the magic of Paneer Butter Masala in your own kitchen, gather these essential ingredients:

Paneer: The star of the show, paneer adds a delicate creaminess to the dish. Made from milk, it’s the canvas upon which flavors are painted.
Tomatoes: Ripe and plump, tomatoes bring the necessary tanginess to the gravy. Blanched, pureed, and simmered, they form the essence of the dish.
Aromatic Spices: From earthy cumin to warming cinnamon, the spices create a tapestry of flavors that sing in harmony. Turmeric, red chili powder, and garam masala infuse depth into each bite.
Cream and Butter: The luxurious creaminess owes its existence to dairy. Cream and butter meld with the spices, resulting in a velvety texture that wraps around the paneer cubes.
Cashews: These unassuming nuts contribute to the creamy texture of the gravy. Ground into a paste, they weave an intricate flavor profile that enhances every spoonful.

Instructions: Crafting the Flavors

Blanching the Tomatoes: Boil water and blanch the tomatoes for a few minutes. Remove the skin and blend them into a smooth puree.
Creamy Cashew Paste: Grind cashew nuts into a fine paste using water. This adds a creamy texture to the gravy.
Sautéing the Base: Heat oil in a pan, add cumin seeds, and let them sizzle. Add chopped onions and sauté until golden brown. Introduce ginger-garlic paste and green chilies, cooking until the raw aroma fades.
Tomato Magic: Incorporate the tomato puree into the mixture and cook until the oil separates. Sprinkle turmeric, red chili powder, and salt, sautéing well.
Cashew Creaminess: Stir in the cashew paste, allowing the flavors to meld and create a rich, velvety texture.
Paneer Unveiled: Gently slide in the paneer cubes and let them simmer in the gravy. Add a touch of sugar to balance the acidity.
Aromatic Infusion: Sprinkle garam masala and kasuri methi, infusing the dish with an irresistible aroma.
Creamy Indulgence: Pour in the heavy cream and let the dish simmer on low heat for a few more minutes. This step contributes to the dish’s signature creamy consistency.
Finishing Touch: Finish with a dollop of butter and a sprinkle of fresh cilantro leaves.

Tips for a Perfect Paneer Butter Masala

Crafting the perfect paneer butter masala requires attention to detail and a dash of expertise. Here are some tips to ensure your dish is a resounding success:

Paneer Quality: Opt for fresh paneer to achieve a soft and creamy texture that perfectly absorbs the flavors of the gravy.
Cream Balance: Adjust the amount of cream according to your preference. More cream results in a richer texture, while less cream yields a lighter dish.
Spice Spectrum: Play with the spice levels by adjusting the amount of red chili powder and green chilies. This allows you to tailor the dish to your preferred level of heat.
Kasuri Methi Magic: Kasuri methi adds a distinct flavor profile. Crush it between your palms before adding it to enhance its aroma and taste.
Butter Bliss: Don’t skimp on butter – it’s an essential ingredient that elevates the dish’s taste and richness.

How to make Paneer Butter Masala

In a kadai heat oil and Add cumin seeds and let them splutter.
Add bay leaf, cinnamon stick, green cardamom, cloves, ginger, garlic, green chilli, onion and saute them until translucent.
Now add dry kashmiri red chilli and continue cooking for 2-3 minutes or until it’s fragrant.
Then add the cashew nuts, tomatoes, salt,red chilli powder, coriander powder, turmeric powder and saute for 2 minutes on medium high heat.
Add the water then cover and cook for 10-12 minutes or until the tomatoes are soft.
Finish it with kewra water and switch off the flames, let it cool down and then grind it into a fine paste with a hand blender or mixture grinder. Keep aside for further use.
In a kadai heat butter and add Kashmiri red chili powder.
Now pour the prepared gravy, butter, honey, garam masala powder and mix everything properly then bring it to a boil.
Add paneer cubes and boil for 4-5 minutes on medium heat.
Switch off the flames. Add fresh cream, kasuri methi leaves and coriander leaves. Mix well.
Serve hot and garnish with fresh cream and coriander leaves.

The Cultural Significance

Beyond its culinary excellence, Paneer Butter Masala holds cultural significance. It often graces the tables during festive occasions, symbolizing unity, celebration, and the joy of sharing a meal with loved ones.

Mastering Paneer Butter Masala at Home

With the right blend of passion and technique, mastering Paneer Butter Masala at home is an achievable feat. Experiment with spice levels, creaminess, and garnishes to create a version that suits your taste buds.

The Magic of Creaminess

Creaminess is at the heart of Paneer Butter Masala’s appeal. A velvety texture is achieved by blending cashew nuts into a creamy paste and incorporating it into the gravy, resulting in a dish that is both indulgent and satisfying.

Garnishing for Visual Appeal

A dash of fresh cilantro leaves adds a burst of color and freshness to the dish. The vibrant green hue beautifully complements the rich red tones of the gravy, making it a feast for the eyes as well as the palate.

The Perfect Pairings

To fully appreciate the symphony of flavors that is paneer butter masala, consider these delectable pairings:

Naan: Soft and pillowy, naan is the ideal vessel for scooping up every bit of the creamy gravy.
Jeera Rice: The subtle aroma of cumin-infused rice provides a balanced backdrop to the rich flavors of the dish.
Roti: For a more rustic experience, the hearty roti complements the dish’s robust flavors.

Finally, I request you to check my other detailed Paneer Recipe Collection with this post of Paneer Butter Masala recipe. It mainly includes my other related recipe variants like Chole Paneer Masala Recipe, Paneer gravy with Pumpkin Seeds Recipe. Further to these, I would also like to mention my other related recipe categories like,

FAQs About Paneer Butter Masala

Q: Can I use store-bought paneer for this recipe?

A: Absolutely! While homemade paneer offers a superior texture, store-bought paneer works well too.

Q: Is there a dairy-free version of paneer butter masala?

A: Indeed! You can substitute paneer with tofu and use dairy-free cream to make a vegan-friendly version.

Q: How can I reduce the spice level?

A: To tame the spiciness, reduce the amount of red chili powder and omit or reduce the number of green chilies.

Q: What can I serve with paneer butter masala?

A: It pairs wonderfully with naan, roti, rice, or even pulao for a complete and satisfying meal.

Q: Can I make the dish ahead of time?

A: Of course! Prepare the dish without adding cream, and add cream and butter just before serving to retain the freshness.

Q: What’s the origin of paneer butter masala?

A: Paneer butter masala traces its roots to North Indian cuisine and is a beloved classic in Punjabi cooking.

Paneer Butter Masala

Author: Barasha’s Kitchen
Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
Total Time: 29 minute
Cuisine: Indian
Diet: Vegetarian

Scale

Ingredients

250g paneer (cottage cheese), cut into cubes
4 ripe tomatoes
1/2 cup cashew nuts
2 medium onions, finely chopped
1 inch ginger
4–5 garlic cloves
2 green chilies, slit
1 Bay leaf
1 inch Cinnamon stick
3 pods of Green Cardamom
2 Dry Kashmiri red chillies, deseeded
Fresh cream
2 tablespoons butter
1 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon Kashmiri red chili powder
1/2 teaspoon garam masala
1 teaspoon dried fenugreek leaves (kasuri methi)
1 teaspoon honey
Salt to taste
Fresh coriander leaves, for garnishing

Instructions

For Gravy

In a kadai heat oil and Add cumin seeds and let them splutter.
Add bay leaf, cinnamon stick, green cardamom, cloves, ginger, garlic, green chilli, onion and saute them until translucent.
Now add dry kashmiri red chilli and continue cooking for 2-3 minutes or until it’s fragrant.
Then add the cashew nuts, tomatoes, salt,red chilli powder, coriander powder, turmeric powder and saute for 2 minutes on medium high heat.
Add the water then cover and cook for 10-12 minutes or until the tomatoes are soft.
Switch off the flames, let it cool down and then grind it into a fine paste with a hand blender or mixture grinder. Keep aside for further use.
In a kadai heat butter and add Kashmiri red chili powder.
Now pour the prepared gravy, butter, honey, garam masala powder and mix everything properly then bring it to a boil.
Add paneer cubes and boil for 4-5 minutes on medium heat.
Switch off the flames. Add fresh cream, kasuri methi leaves and coriander leaves. Mix well.
Serve hot and garnish with fresh cream and coriander leaves.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sodium: 500mg
Fat: 37g
Saturated Fat: 20g
Carbohydrates: 15g
Fiber: 2g
Protein: 13g
Cholesterol: 75mg

Mango Burfi Recipe With Khoya | Mango Barfi Recipe

Barasha's Kitchen

June 21, 2023

Mango burfi, a delectable Indian dessert, combines the irresistible flavors of ripe mangoes with the rich sweetness of burfi. This delightful fusion captures the essence of tropical summers and traditional Indian sweets. Mango burfi offers a perfect balance of fruity tanginess, creamy textures, and a hint of cardamom, creating a treat that is both refreshing and indulgent. Whether you are a mango aficionado or a dessert lover seeking new flavors, mango burfi is a mouthwatering delight that is sure to leave you craving for more.

Mangoes hold a special place in Indian cuisine and culture. Known as the “king of fruits,” mangoes are widely revered for their vibrant flavors and aromatic sweetness. In India, mangoes are celebrated during the summer months when they are abundantly available. From desserts to drinks, mangoes find their way into a myriad of culinary creations.

Burfi, on the other hand, is a traditional Indian sweet made from milk solids, sugar, and ghee. It has been enjoyed for centuries and is an integral part of Indian festivals and celebrations.

Ingredients: Gathering the Burstiness of Flavors

The heart of any recipe lies in its ingredients. To create the perfect Mango Burfi with Khoya, you’ll need a blend of essential elements that come together to create a burst of flavor and texture. Here’s what you’ll need:

Ripe Mangoes: The star of the show, ripe mangoes infuse the burfi with bursty sweetness and vibrant color.
Khoya: Also known as mawa, khoya adds richness and depth to the dessert, enhancing its burstiness.
Sugar: To balance the sweetness of the mangoes and khoya.
Ghee: Provides a bursty aroma and enhances the overall texture.
Cardamom: Adds a burst of aromatic flavor that complements the mangoes.

Step-by-Step Recipe:

1. Preparing the Mango Puree

Start by peeling and chopping the ripe mangoes. Blend them into a bursty puree using a food processor or blender. The burstiness of the mangoes will shine through in this vibrant puree.

2. Cooking the Khoya

In a heavy-bottomed pan, crumble the khoya and cook it on low heat. Stir continuously to prevent it from sticking to the pan. The khoya will transform into a bursty, golden-brown mixture that exudes a burst of aroma.

3. Mixing Mango Puree and Khoya

Add the bursty mango puree to the cooked khoya and mix well. The burstiness of colors and flavors will merge, creating a bursty fusion that’s hard to resist.

4. Adding Sugar and Cardamom

Introduce the sugar and crushed cardamom to the mixture. The burstiness of the cardamom’s fragrance will infuse the dessert, while the sugar balances the flavors.

5. Achieving the Right Consistency

Continue cooking the mixture on low heat, stirring frequently. The mixture will thicken and start leaving the sides of the pan, indicating its bursty readiness.

6. Shaping and Garnishing

Transfer the bursty mixture onto a greased plate or tray. Flatten it with a spatula to create an even layer. Garnish with chopped pistachios and almonds, adding a burst of crunch and visual appeal.

7. Cutting into Pieces

Once the mixture cools down, use a knife to cut it into desired shapes. Each piece will hold the burstiness of mango and khoya, ready to melt in your mouth.

Tips:

Use fully ripe mangoes for the burstiest flavor.
To enhance the burstiness, add a pinch of saffron soaked in warm milk to the mixture.
Stir continuously while cooking the khoya to avoid sticking.
Opt for homemade khoya for a bursty and authentic taste.
Garnish with edible rose petals for an added burst of elegance.

Frequently Asked Questions:

Can I use canned mango pulp for this recipe?

Yes, you can use canned mango pulp. However, using fresh ripe mangoes adds a burstiness that canned pulp may lack.

What’s the role of khoya in this recipe?

Khoya adds a bursty richness and creaminess to the burfi, making it even more indulgent and flavorful.

Can I make this recipe vegan?

Absolutely! You can use plant-based khoya and substitute ghee with coconut oil for a bursty vegan version.

How long does Mango Burfi with Khoya stay fresh?

Stored in an airtight container, Mango Burfi can stay fresh for up to a week, retaining its bursty flavors.

Can I freeze Mango Burfi for later consumption?

Yes, you can freeze Mango Burfi in an airtight container for bursty enjoyment later. Thaw it in the refrigerator before relishing the burstiness.

Is this recipe suitable for beginners?

Absolutely! This bursty dessert is relatively simple to make, making it a perfect choice for both beginners and experienced cooks.

How to Make Mango Burfi

In a large, heavy-bottomed pan, heat the ghee on medium heat.
Add the mango pulp to the pan and cook for a few minutes, stirring continuously.
Gradually add the sugar while stirring, allowing it to dissolve completely.
Add the cooked khoya/mawa to the pan and mix well.
Continue cooking the mixture on low heat, stirring continuously, until it thickens and starts to leave the sides of the pan. This may take approximately 15-20 minutes.
Add the cardamom powder to the mixture and mix well.
Grease a square or rectangular tray or plate with ghee.
Pour the thickened mango burfi mixture onto the greased tray and spread it evenly using a spatula.
Allow the mixture to cool completely and set for a few hours at room temperature or in the refrigerator.
Once the mango burfi has been set, cut it into square or diamond-shaped pieces using a sharp knife.
Serve the mango burfi as a delightful dessert.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

The Making of Mango Burfi : To create mango burfi, the process starts with obtaining ripe mango pulp. The pulp is extracted from fully ripened mangoes and blended until smooth. In a separate pan, khoya or mawa, a solidified milk product, is gently cooked until it reaches a thick, fudge-like consistency.

Once the khoya is ready, the mango pulp is added, along with sugar to sweeten the mixture. The amalgamation is cooked over low heat, stirring continuously until the mixture thickens and starts to leave the sides of the pan. Cardamom powder is added to infuse the burfi with its distinctive aroma.
The thickened mixture is then spread evenly on a greased tray or plate and left to cool. As it sets, the mango burfi solidifies and can be cut into square or diamond-shaped pieces. The final result is a tantalizing blend of mango and burfi, with a smooth and creamy texture that melts in the mouth.

The Burst of Flavors and Textures: Mango burfi offers a symphony of flavors and textures. The ripe mango pulp provides a tangy sweetness that harmonizes with the creamy richness of the burfi. Each bite is a burst of tropical flavor, reminiscent of biting into a juicy mango.

The creamy texture of the burfi adds depth to the dessert, creating a satisfying mouthfeel. As the burfi melts on the tongue, it releases its sweetness, perfectly complementing the fruity notes of the mango. The addition of cardamom powder enhances the overall experience, imparting a subtle spiciness and a pleasant aroma that lingers.

Serving and Enjoying Mango Burfi: Mango burfi can be savored as a dessert or enjoyed with a cup of masala chai for a delightful combination. It is often served during festivals like Eid, Diwali, or Holi, where it adds a touch of sweetness to the celebrations.

The vibrant color and enticing aroma of mango burfi make it an attractive addition to any dessert platter. It can be shared with loved ones or gifted to friends and family, spreading joy and sweetness.

Mango burfi is a heavenly dessert that showcases the brilliance of mangoes and the timeless appeal of burfi. With its harmonious blend of fruity tanginess, creamy textures, and delicate cardamom undertones, mango burfi is an irresistible treat that captures the spirit of summer. Indulge in the lusciousness of this fusion dessert and embark on a culinary journey filled with tropical delight. Let the mango burfi transport your taste buds to a realm of sweetness and leave you yearning for the next bite.