Shahi Paneer Butter Masala is a rich and creamy North Indian dish made with paneer (Indian cottage cheese) cooked in a luxurious tomato and cream-based gravy, flavoured with aromatic spices. It's a popular vegetarian delicacy often served with naan or rice, perfect for special occasions and festive meals.
- Serving size: 6
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Type of meal: Main course
- Type of cuisine: North Indian
- Total number of calories (per serving): 350 calories
- Macros (per serving): Carbohydrates: 15g | Proteins: 12g | Fats: 25g
Ingredients:
- Paneer (cottage cheese): 500 grams, cubed
- Butter: 3 tablespoons
- Oil: 2 tablespoons
- Onion: 2 medium, finely chopped
- Tomatoes: 4 large, pureed
- Cashew nuts: 1/4 cup, soaked and blended to a paste
- Fresh cream: 1/2 cup
- Ginger-garlic paste: 1 tablespoon
- Green chilies: 2, slit
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: 1/2 teaspoon
- KLW Shahi Paneer Masala: 2 teaspoon
- Kasuri methi (dried fenugreek leaves): 1 tablespoon
- Salt: to taste
- Fresh coriander leaves: for garnish
Procedure:
- Preparation:
- Cut the paneer into cubes and set aside.
- Puree the tomatoes in a blender.
- Soak cashew nuts in warm water for 15 minutes, then blend into a smooth paste.
- Finely chop the onions.
- Cooking the Gravy:
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a large pan over medium heat.
- Add the finely chopped onions and cook until they turn golden brown.
- Stir in the ginger-garlic paste and slit green chilies. Cook for another 2-3 minutes until the raw smell disappears.
- Making the Tomato Base:
- Add the tomato puree to the pan. Cook on medium heat, stirring occasionally, until the oil separates from the masala (about 10 minutes).
- Add turmeric powder, red chili powder, and coriander powder. Mix well.
- Add KLW Shahi Paneer Masala. Mix well and cook for another 2-3 minutes.
- Incorporating Cashew Paste:
- Add the cashew nut paste to the tomato mixture. Stir continuously to prevent sticking and cook for 5 minutes until the gravy thickens.
- Adding Paneer and Cream:
- Lower the heat and add the fresh cream, stirring well to blend into the gravy.
- Gently add the paneer cubes, ensuring they are well coated with the gravy. Simmer for 5 minutes.
- Final Touches:
- Add garam masala and kasuri methi, crushing the fenugreek leaves between your palms before adding to release their flavor.
- Add salt to taste and mix well.
- Finish with 2 tablespoons of butter, allowing it to melt into the gravy.
- Serving:
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Enjoy your rich and creamy Shahi Paneer Butter Masala!
NOTE: KLW Shahi Paneer Masala powder could be used as it is without using additional red chili, coriander, turmeric or garam masala, giving a more subtle and continental taste to your dish.