Ever wonder why home-cooked Paneer Butter Masala doesn’t always taste like the kind you get at a fancy restaurant? The secret is in the spices. By using high-quality blends from Masaledani Spices, you can get that traditional, rich flavor easily in your own kitchen.
Why Use Masaledani Spices?
A Masaledani is a traditional Indian spice box, the heart of every kitchen. At Masaledani Spices, we keep that tradition alive. Our spices are made from the best ingredients, ground perfectly, and contain no artificial colors or preservatives. It’s the purest way to cook for your family.
Cooking Details
- Prep time: 15 minutes
- Cook time: 25 minutes
- Serves: 3-4 people
- Main Spices: Masaledani Paneer Masala & Kashmiri Mirch
Ingredients
The Base:
- 2 tbsp Oil or Butter
- 2 Onions (chopped)
- 3 Red Tomatoes
- 10-12 Cashews (for creaminess)
- A small piece of Ginger & 4-5 Garlic cloves
The Spices:
- 1 tsp Masaledani Kashmiri Mirch Powder (gives a great red color without being too spicy)
- ½ tsp Masaledani Turmeric Powder
- 1 tsp Masaledani Coriander Powder
- 1.5 tbsp Masaledani Paneer Masala
- Salt to taste
To Finish:
- 250g Paneer (cubed)
- 2 tbsp Butter
- 2 tbsp Fresh Cream
- 1 tsp Masaledani Kasuri Methi (dried fenugreek leaves)
- Fresh Coriander
Easy Steps to Cook
1. Make the Sauce Base
Fry onions, ginger, garlic, and cashews in a pan until the onions are soft. Add tomatoes and a bit of salt. Cook until the tomatoes are mushy. Let it cool, then blend it into a smooth paste.
Tip: Pour the paste through a strainer for a smoother, restaurant-style sauce.
2. Add the Color
In the same pan, melt 2 tablespoons of butter. Add the Masaledani Kashmiri Mirch Powder to the butter—this gives the dish its beautiful red color. Quickly pour in your blended paste so the spice doesn’t burn.
3. Simmer with Spices
Add the Masaledani Turmeric, Coriander Powder, and the Paneer Masala. Cook on medium heat until you see a little oil or butter separating at the edges of the sauce.
4. Add the Paneer
Gently put the paneer cubes into the sauce. Add about half a cup of water to make it as thick or thin as you like. Let it simmer for 3-4 minutes.
5. The Final Touch
Turn the heat down. Stir in the cream and the Masaledani Kasuri Methi (crush the leaves between your hands first to bring out the smell). Finish with a little more butter and fresh coriander.
Simple Tips for Success
- Natural Color: Our Kashmiri Mirch provides a deep red color naturally, so you never need food coloring.
- Sweeten it Up: If your tomatoes are a bit sour, add a tiny bit of sugar or honey.
- Keep it Fresh: Store your spices in a cool, dark place. Our airtight packs help keep them smelling fresh for a long time.
Taste the Tradition
Great cooking starts with great ingredients. Masaledani Spices brings the real taste of North India to your home.
Want to try more?
Check out our other blends like Shahi Garam Masala at www.masaledanispices.in. Use code FRESHSPICE10 for 10% off your first order!
Conclusion
With these simple steps and the right spices, you can make a delicious Paneer Butter Masala any day of the week. Serve it hot with naan or rice and enjoy!
