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Paneer Pepper Butter Masala

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Paneer Pepper Butter Masala Recipe, panner Sabji, How To Make Paneer Pepper Butter Masala Recipe

Paneer Pepper Butter Masala is a popular north Indian dish. Paneer added to a spicy, colorful and flavorful pepper spiced makhani gravy.

Paneer Butter Masala is actually a traditional Punjabi recipe with delicious paneer cooked in silky tomato gravy and butter, and possibly one of the most promoting dish in Indian Restaurants and the majority of Indian restaurants worldwide.

 

This dish consists of soft paneer pieces soaked in the rich, creamy and smooth gravy. It pairs properly with Indian flat breads like Naan, roti, paratha as well as rice Its a yummy di... Read More..

About Recipe

Panner koora, Panner Kuzhambu, Panner torkari

How to make Paneer Pepper Butter Masala

(21 ratings)
29 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Paneer Pepper Butter Masala
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 4 persons
Published date : September 01, 2017


Ingredients used in Paneer Pepper Butter Masala
• Paneer - 250 grams.
• Curry powder - 1 tablespoon.
• Butter - 2 tablespoons.
• Tomatoes - 3 numbers.
• Red bell pepper - 1 number.
• Red chilly - 2 numbers.
• Ginger - 1 piece.
• Onion (medium size) - 1 number.
• Oil - 1 tablespoon.
• Cream - 2 tablespoons.
• Kasoori methi - ½ tea spoon.
• Salt - to taste.
• Garlic - 4 cloves.
Method:
  • Heat oil in a pan add chopped onions, chopped ginger, and garlic, red chilly, add red bell pepper, tomatoes, kasoori methi, salt, put the lid on and cook this on a slow flame till tomatoes and bell peppers are tender.
  • Let it cool down put this into a blender make a paste.
  • Heat butter in a pan add curry powder, cook this for 4 minutes, add tomato, bell pepper, paste, mix it.
  • Once come to boil add paneer, cream, mix this and cook it for 5 minutes and switch off the flame.





Cooking with images Panner Rassa , Panner rasdar, Panner saaru





Articles


Paneer Butter Masala is actually a traditional Punjabi recipe with delicious paneer cooked in silky tomato gravy and butter, and possibly one of the most promoting dish in Indian Restaurants and the majority of Indian restaurants worldwide.

 

This dish consists of soft paneer pieces soaked in the rich, creamy and smooth gravy. It pairs properly with Indian flat breads like Naan, roti, paratha as well as rice Its a yummy dish so undoubtedly heavy to the calories which makes it appropriate exclusively for special events, celebrations, gathering and not really for daily use.

 

Paneer butter masala gravy is produced using tomato puree, onion paste, cashew paste, and couple of essential Indian spices. Though, it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.  I usually make tomato puree in advance, therefore I often find this process simple.

 

Paneer Butter Masala goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Makhani and a might be a few more.

 

Paneer:

Paneer is the most common fresh cheese use in Indian cuisine. It is also called “Chena” in Eastern India. Paneer is vegetarian’s heaven as it is enriched with proteins. It is the most versatile ingredient. Dishes with paneer can be made in various ways, fry or gravy, snacks or a filling. Sweets are incomplete without it. Paneer can be fit anywhere in dish and make it delicious.

Paneer is an acid-set fresh curd cheese produced from cow’s whole milk or half cream milk which is popular in northern India, Pakistan, Nepal and Bangladesh wherever milk is actually a regular element of those cultures.

Paneer is a form of unripen cheese popular in the Indian subcontinent. It is called in lots of Indian tasty recipes and make them even more tasty.  The ability of paneer to be deep fried is one feature that has led to its greater acceptance and a favorite in making snacks, Pakora or fried paneer

 

How you can make paneer:

Paneer is a lot easier than other cheese to make at home. It takes only few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer are simply pressed into a cube after which sliced up or chopped or grated.

 

Milk for Paneer:

Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is ready available.

Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavor paneer.

 

 

Paneer dishes:

Paneer is often combine with almost every vegetable like peas, spinach, tomato, potato capsicum, etc. Some popular paneer dishes: Matar Paneer, Palak Paneer, Shahi Paneer, Achaari paneer, aloo bread paneer pakoda, beetroot and paneer salad, Rasogulla

In nowadays, a lot of the international restaurant in India also provide paneer as one of the flavor in wraps, pizza topping or even in sandwiches.

 

Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.



 

Comments & Reviews

 

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Recent comments

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Neththra'sVision Posted on Mon Jul 01 2013

Thanks,for this nice awesome paneer dish.

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samreen chopra Posted on Mon Jul 01 2013

Thanks

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potofgold07 Posted on Mon Jul 01 2013

will try tomorrow \m/

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MrQuagmire26 Posted on Mon Jul 01 2013

oooooh yamma yamma yamma!!! lalalala ooooooh!!!. I think i have watched too many of the vahchef videos. However, this looks absolutely delicious.

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SubSalac Posted on Mon Jul 01 2013

chef, if you have a rich tomato based sauce, i strongly recommend to try to pair it with your CELERY RICE. Remember it? Try it with any makhani sauce. Its kind of how you will often see buffalo wings paired with celery and a (creamy) dressing.

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potbottle Posted on Mon Jul 01 2013

Nice dish!!!

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Lilith Maryjoy Posted on Mon Jul 01 2013

hanks a lot Chef!! I just needed a recipe with paneer and you helped me greatly with these explanations! :)

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nehgh123 Posted on Tue Jul 02 2013

God Bless you

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thangcacdi Posted on Tue Jul 02 2013

Awesome!

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Amrita Kaur Posted on Thu Jul 04 2013

Superb..love ur recipes

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Vivek Vidya Posted on Fri Jul 05 2013

instead of red pepper can we use other kind of pepper? pls advise

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Chris Airplays Posted on Mon Jul 08 2013

yellow would probably be ok but won't give the colour. Green might be a bit bitter for this.

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