Скачать или смотреть Punjabi Paneer Butter Masala | Curries of India Series | Borosil

Next stop in our Curries of India series? Pure Punjabi indulgence.
You saw this coming, didn’t you?
Paneer Butter Masala – the OG crowd-pleaser from Punjab.
Creamy, buttery, tangy, and rich, it’s the dish that turns “just one bite” into “okay fine, one more naan.”
Soft paneer. Velvety gravy. Endless comfort.
No matter who’s cooking, it always tastes like home.

Ingredients for Paneer Butter Masala
300g paneer, cut into cubes
1 tbsp ghee or oil
1 tsp red chilli powder
1 tsp turmeric powder
2 tbsp butter
Mixed whole spices (bay leaf, cloves, cinnamon, cardamom)
2–3 medium onions, chopped
1 tbsp ginger garlic paste
Puree of 3 medium tomatoes
2 tbsp cashew nuts
Mixed powdered spices (garam masala, coriander powder, etc.)
1 tbsp fresh cream

Method:
1. In a pan, heat 1 tbsp ghee/oil. Add red chilli powder, turmeric powder, and paneer cubes. Pan-fry for a few minutes and set aside.
2.In a separate kadhai, heat 2 tbsp butter. Add whole spices and chopped onions. Sauté until onions turn translucent.
3. Add ginger garlic paste and cook until the raw smell disappears.
4. Add tomato puree and cashew nuts. Cook until the oil separates.
5. Add the mixed powdered spices and stir well.
6. Add the fried paneer cubes, mix gently, and simmer for a couple of minutes.
7. Finish with 2 tbsp butter and 1 tbsp fresh cream.

Ingredients for Tandoori Rotis
250g whole wheat flour
Water (as needed)
Butter and chopped coriander (for garnish)

Method:
1. In a bowl, knead 250g whole wheat flour with water to make a soft dough. Rest for 15–20 minutes.
2. Divide into portions, roll out into rotis, and cook on a hot tawa until bubbles appear.
3. Transfer to an open flame for a smoky finish.
4. Brush with butter and sprinkle chopped coriander before serving.

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