Paneer Butter Masala or Paneer Makhani happens to be my favorite vegetarian curry. Every time I go to an Indian restaurant, this is one dish which I always try from the vegetarian section. I always wanted to try Panneer Butter Masala at home. I mean if you can make Butter Chicken at home, then it shouldn’t be all that difficult. The last time I saw paneer at an Indian grocery store, I couldn’t resist myself. I went ahead and bought it & made this awesome curry.
I need to start making Paneer at home. It would taste so much better than the store bought ones. Paneer Makhani is one dish which you can serve for any Indian party/dinner. It is a definite crowd-pleaser. The gravy has a rich taste from butter, cream, tomatoes, garam masala and cashews. Serve it with Indian Breads like Naan, Tandoori Roti, Kulcha or even Kerala Parotta. It also goes well with mildly spiced rice like Pulav.
- Kashmiri Chilly Powder or Paprika Powder gives the curry a nice red color without making it too spicy.
- If you do not have whipping cream, heat 1/2 to 3/4 cup of milk and add it to the curry. I have tried milk instead of whipping cream and the curry tastes the same.
- The gravy will thicken because of the cashews. So you can dilute the gravy with water as required.
- For making tomato puree, make a slit on the bottom of each tomato & boil the tomatoes for a few minutes. Remove skin and seeds if possible and blend it with 1/2 cup of water.