Having people over at home? Hosting a party? Or just feel like loading up on sugar, spice, and everything nice? 😉 North Indian Cuisine offers innumerable choices of gravy varieties to pick from and all of them enriched by their own unique combination of spices.
Paneer Butter Masala otherwise a.k.a Paneer Makhani is a popular Punjabi paneer gravy prepared using soft pieces of Paneer cooked in rich creamy butter + cashew + tomato-based sauce. I personally prefer Paneer that is grilled/broiled/pan-fried until golden and added to the gravy sauce to soak up the flavor, finally a dash of cream is all it needs!
The prep time on this dish is only about 10mins with a total cook time of 30-45minutes. Yes- THAT quick and painless!
PS: Paneer Butter Masala pairs great with Tandoori Rotis, Naan (plain/garlic/butter), Phulkas, plain Parathas, all kinds of Kulchas, Jeera Rice, Veg Pulao or plain Biryani Rice
I improvised over the best Paneer Butter Masala recipe out there, i.e, Veg Recipes of India’s. Here are my improvs/notes over the recipe: