Butter Paneer Masala - Restaurant Style
Butter Paneer or Paneer Makhni, as is also known, is a rich Punjabi gravy usually served with naan or parathas. The gravy/sauce is made with onion, tomato and cashew paste along with spices and brought together with lashings of heavy cream. The result is a mildly spiced curry with lingering tanginess from the tomatoes and the sweetness of the cashews.
Butter Paneer Masala usually is on the sweeter side of the usual Indian curries and it can be quite daunting to get the flavours right every single time. It is one of the most frequently ordered dishes at restaurants in India. Perhaps, that speaks for the complexity in making this dish, than fret in the kitchen and worry about the results. But, worry not. We, at Jo's Indian Kitchen, have you covered. You can make Butter Paneer Masala in minutes and tasting the same as that in a restuarant every single time with our Butter Paneer Masala mix.
Ingredients/You will need
Jo's Indian Box Butter Paneer Mix
1/2 cup of tomato puree
Paneer - cut into cubes
1 + 1 tbsp of butter
100 ml of milk
Cream to garnish (optional)
In a bowl mix, mix 100ml of milk and contents of 1 box of Jo's Indian Butter Paneer Mix. Ensure there are no lumps. Keep aside.
In a pan, heat 1tbsp of butter
Add 1/2 cup of tomato puree. Fry till the oil separates - about 7 minutes.
Add in the mix from step 1
Cook on medium heat for 4-5 minutes until the mixture comes to a boil.
Add in paneer pieces. For an enhanced taste, fry the paneer in butter before adding in.
Use water or milk to adjust the consistency of the sauce/gravy. Adjust salt if doing so.
Garnish with cream and serve hot with naan, parathas, rotis or rice.
You can use water instead of milk in Step 1. This will alter the taste slightly