For The Love Of Paneer Butter Masala #WhipItUpWednesdays
There is love for food and then there is love for all things Butter Masala in the lives of Desis. We bring you this perfect recipe from the kitchen of Shiela Mehra – The Girl That Made It All!!
“Here is a question I get asked a lot. What is the difference between Butter Chicken and Chicken Tikka Masala? They both taste similar so why the different names? As the name suggests, Butter Chicken is made with a LOT of butter. It is a popular dish from the state of Punjab in India. Chicken Tikka Masala is not made with butter. It is made with a lot of spices, cream and originated in the UK. While they both taste great, I am more partial to Butter Chicken. I can make it quicker than Tikka Masala and it tastes just as good.”
“I decided to make Paneer Butter Masala instead of chicken. Why? I had paneer in the freezer and didn’t feel like going out to buy chicken. I also tried it in the Instant Pot. I decided to make it in my Instant Pot. If you do not have an Instant Pot, it is the best thing to have for cooking. You can purchase it here. The results were phenomenal. I got a full-bodied sauce in less time than it would take to make it over the stove.”
“Here is how I made it:”
INGREDIENTS:
- 1 lb paneer, cut in cubes
FOR THE GRAVY
- 2 lbs tomatoes, chopped into big pieces
- 1 lb onions, chopped into big pieces
- 12 cloves garlic, chopped
- 1-inch piece of ginger, chopped
- 1 stick of butter (8 tbs), cubed
- 1/4 cup raw cashews
- 2 tbs Kashmiri red chili powder
- 1/2 tsp turmeric powder
- 2 tbs fenugreek leaves (kasoori methi)
- 4 tbs honey
- salt to taste
- 1 cup of milk
- 1/2 cup of water
SPICE POUCH
- 2 cinnamon sticks
- 1 tsp green cardamom pods
- 2 black cardamom
- 1 tsp black peppercorns
- 1 tsp cloves
- 2 star anise
GARNISH
- 2 tbs heavy cream
- 1 tsp fenugreek leaves (kasoori methi)
INSTRUCTIONS:
- Add all gravy ingredients to the Instant Pot (or electric pressure cooker). If you do not have Kashmiri red chili powder, you can use paprika. You can omit fenugreek leaves but it will taste better with.
- Add allspice pouch ingredients to a cheesecloth. Tie it up so that nothing falls out. Add it to your pot.
- Close your Instant Pot and set it to manual pressure for 15 minutes.
- Once the pressure is complete, let the pressure release naturally. Do not vent.
- Wait until all the pressure has been released then open the pot and remove the spice pouch.
- Use an immersion blender or a regular blender to purée the contents to a smooth creamy sauce.
- If using a regular blender, bring it back to the pot and set it to sauté.
- Once it is hot, add your paneer.
- Heat until the paneer is heated through.
- Garnish with heavy cream and fenugreek leaves.
*If you have a nut allergy, substitute 1/4 cup of cream for the cashews after you blend the ingredients.
