- Preeti Shridhar
Butter Paneer also known as Paneer Makhani is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter (makhan), tomatoes, cashews or cream. Spices such as red chili powder, green cardamom and kasuri Methi are used.
Butter Paneer ,probably the most popular vegetarian dish on restaurant menus is a calorie dense dish. My endeavour has always been to create healthier version of traditional/ popular dishes.
So presenting my version of Butter Paneer.
Sauce Tomatoes 250 gms Onion 100 gms Garlic cloves 4 medium Ginger 1 tsp Kashmiri red chilli 1 Cashew nuts 5 Makhana 10 Water 3/4 cup
Butter 1 tbsp
Salt to taste
Thick yogurt 2 tbsp
Honey 1/2 tbsp
Butter Paneer Masala 1 tbsp
Kasuri Methi 1 tsp
Cream 1 tbsp optional
Paneer 250 gms
Assemble all ingredients mentioned under sauce in a deep pan.
Bring everything to a boil and let it simmer till onions and tomatoes turn soft and mushy.
Once this cools down, puree it.
Pass it through a sieve, what you get is satiny smooth sauce.
Cut Paneer into 2" cubes. Saute in a non stick pan with just a tsp of oil.
Once Paneer turns golden brown on all sides soak it in hot salted water. This helps in keeping the Paneer soft.
Heat 1 tbsp butter in a deep pan or karahi,
Add 1/2 tsp of kashmiri red chili pd and quickly pour in the puree.
Bring it to a boil.
Whisk yogurt and add it to the sauce, stirring all the time so that it doesn't curdle.
Add in salt, butter paneer masala and honey and mix well.
Taste and adjust seasoning, and butter paneer masala.
If the gravy is too thick add a little milk.
Drain the Paneer pieces and add to the sauce.
Let it cook for a few minutes so that Paneer absorbs all the flavors.
Now Sprinkle crushed Kasuri methi and remove from gas.
At the time of serving garnish with a tbsp of cream if you want.
Serve hot with an Indian bread of your choice.