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Paneer Butter Masala | Famous Paneer Makhani | Indian Authentic | lunch dinner Party special Recipe!
Paneer Butter Masala | Famous Paneer Makhani | Indian Authentic | lunch dinner Party special Recipe! #indianauthentic
Paneer Butter Masala, also known as Paneer Makhani, is a classic North Indian dish celebrated for its rich, creamy, and mildly sweet flavor. It's the perfect comfort food and a go-to for vegetarians and meat-eaters alike, often hailed as the vegetarian version of the iconic Butter Chicken.
Interesting Facts:
A Royal History: This dish is believed to have originated in the 1950s at the famous Moti Mahal restaurant in Delhi, where the chefs invented it to use up leftover tomato curry by adding fresh butter.
A "Buttery" Name: The name "Makhani" comes from the Hindi word "Makhan," which means butter, a nod to the generous amount of butter used to create its signature rich and smooth gravy.
The Sieve is Key: To get that silky, velvety texture of a restaurant-style Paneer Butter Masala, many chefs strain the gravy after blending it to remove any fibrous bits of onion, tomato, or spices.
A Crowd Favorite: Paneer Butter Masala is so popular that it has been ranked among the top five most ordered dishes in India, proving its enduring appeal.
This luxurious and easy-to-make dish is the perfect centerpiece for any special occasion or a cozy family dinner. Serve it with warm naan, roti, or fragrant jeera rice for an unforgettable meal that will transport you straight to the heart of India.
The recipe for Paneer Butter Masala:
Ingredients:
500g of Malai Paneer [00:08]
1 onion [00:11]
3 tomatoes [00:11]
3 green chilies [00:11]
1 piece of ginger [00:11]
5 garlic cloves [00:11]
Coriander leaves [00:11]
1 tablespoon of butter [00:14]
1/4 cup of cashews [00:45]
1/3 cup of oil [00:49]
1 teaspoon of cumin seeds [00:50]
1 red chili [00:51]
1 cinnamon stick [00:51]
1 black cardamom [00:51]
1 tablespoon of garam masala [01:11]
2 teaspoons of salt [01:12]
1/2 teaspoon of turmeric powder [01:12]
1 tablespoon of red chili powder [01:13]
1 tablespoon of kasoori methi [02:04]
Instructions:
Chop the onion, tomatoes, green chilies, ginger, and garlic into large cubes [00:18].
Finely chop the coriander leaves [00:34].
Cut the paneer into square cubes [00:39].
Heat 1/3 cup of oil in a pan [00:48].
Add the cumin seeds, red chili, cinnamon stick, and black cardamom to the hot oil [00:52].
Once the spices are light brown, add the chopped onion and cook until it turns light brown [00:59].
Add the tomatoes, garlic, ginger, green chilies, garam masala, salt, turmeric powder, and red chili powder [01:08:00] and cook for 5 minutes.
Add the cashews and cook until the oil begins to separate [01:26:00].
Transfer the mixture to a blender and blend into a smooth paste [01:35:00].
Strain the paste to remove any thick pieces [01:47:00].
In a separate pan, add butter and the smooth paste. Cook for 10 minutes on medium heat [01:56:00].
Add 1 tablespoon of kasoori methi [02:04:00].
Add the paneer cubes to the gravy and mix well [02:16:00].
Cook for another 5 minutes [02:22:00].
Garnish with chopped coriander leaves [02:29:00].
#PaneerButterMasala #PaneerMakhani #IndianFood #IndianCuisine #VegetarianRecipes #VegetarianFood #IndianCooking #NorthIndianFood #ComfortFood #Curry #Homemade #Foodie #Delicious #Recipe #EasyRecipes #FoodPorn #HomeCooking #DesiFood #ButterCurry #Makhani
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रेस्टोरेंट से बढ़िया मटर पनीर बनाएं घर पर।Matar Paneer Recipe।Dhaba Style Matar Paneer l Shyam Rasoi
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Paneer Butter Masala, also known as Paneer Makhani, is a classic North Indian dish celebrated for its rich, creamy, and mildly sweet flavor. It's the perfect comfort food and a go-to for vegetarians and meat-eaters alike, often hailed as the vegetarian version of the iconic Butter Chicken.
Interesting Facts:
A Royal History: This dish is believed to have originated in the 1950s at the famous Moti Mahal restaurant in Delhi, where the chefs invented it to use up leftover tomato curry by adding fresh butter.
A "Buttery" Name: The name "Makhani" comes from the Hindi word "Makhan," which means butter, a nod to the generous amount of butter used to create its signature rich and smooth gravy.
The Sieve is Key: To get that silky, velvety texture of a restaurant-style Paneer Butter Masala, many chefs strain the gravy after blending it to remove any fibrous bits of onion, tomato, or spices.
A Crowd Favorite: Paneer Butter Masala is so popular that it has been ranked among the top five most ordered dishes in India, proving its enduring appeal.
This luxurious and easy-to-make dish is the perfect centerpiece for any special occasion or a cozy family dinner. Serve it with warm naan, roti, or fragrant jeera rice for an unforgettable meal that will transport you straight to the heart of India.
The recipe for Paneer Butter Masala:
Ingredients:
500g of Malai Paneer [00:08]
1 onion [00:11]
3 tomatoes [00:11]
3 green chilies [00:11]
1 piece of ginger [00:11]
5 garlic cloves [00:11]
Coriander leaves [00:11]
1 tablespoon of butter [00:14]
1/4 cup of cashews [00:45]
1/3 cup of oil [00:49]
1 teaspoon of cumin seeds [00:50]
1 red chili [00:51]
1 cinnamon stick [00:51]
1 black cardamom [00:51]
1 tablespoon of garam masala [01:11]
2 teaspoons of salt [01:12]
1/2 teaspoon of turmeric powder [01:12]
1 tablespoon of red chili powder [01:13]
1 tablespoon of kasoori methi [02:04]
Instructions:
Chop the onion, tomatoes, green chilies, ginger, and garlic into large cubes [00:18].
Finely chop the coriander leaves [00:34].
Cut the paneer into square cubes [00:39].
Heat 1/3 cup of oil in a pan [00:48].
Add the cumin seeds, red chili, cinnamon stick, and black cardamom to the hot oil [00:52].
Once the spices are light brown, add the chopped onion and cook until it turns light brown [00:59].
Add the tomatoes, garlic, ginger, green chilies, garam masala, salt, turmeric powder, and red chili powder [01:08:00] and cook for 5 minutes.
Add the cashews and cook until the oil begins to separate [01:26:00].
Transfer the mixture to a blender and blend into a smooth paste [01:35:00].
Strain the paste to remove any thick pieces [01:47:00].
In a separate pan, add butter and the smooth paste. Cook for 10 minutes on medium heat [01:56:00].
Add 1 tablespoon of kasoori methi [02:04:00].
Add the paneer cubes to the gravy and mix well [02:16:00].
Cook for another 5 minutes [02:22:00].
Garnish with chopped coriander leaves [02:29:00].
#PaneerButterMasala #PaneerMakhani #IndianFood #IndianCuisine #VegetarianRecipes #VegetarianFood #IndianCooking #NorthIndianFood #ComfortFood #Curry #Homemade #Foodie #Delicious #Recipe #EasyRecipes #FoodPorn #HomeCooking #DesiFood #ButterCurry #Makhani
Other Recommendations
Paneer Butter Masala | Paneer Makhani | Paneer Recipes | Gravy Curries | Home Cooking Show
रेस्टोरेंट से बढ़िया मटर पनीर बनाएं घर पर।Matar Paneer Recipe।Dhaba Style Matar Paneer l Shyam Rasoi
Agli Baar Restaurant Jane Ki Zarurat Nahi Padegi | Paneer Butter Masala | Paneer Ki Sabji