At times, we often get confused with the paneer butter masala recipe. There are plenty of different recipes, among which the kadhai paneer and the butter paneer get the most asked queries. The mouth-watering paneer recipes are all-time hit. People who cannot bear non-vegetarian foods can easily choose the option of paneer. The nutritious value of the paneer makes it a great bonus for the eaters. The paneer butter masala recipe can be found everywhere, but authentic Indian cuisine needs the pure taste of the sub-continent.
If you want to search for the best paneer butter masala recipe or the kadhai paneer recipe, you will definitely find one. But, the people of the region who has been cooking this delicious item know the best measurement of it. The extraordinary refined taste of the soft paneer blended with the best and accurate measurements of spices and herbs makes it the best. We have shared the easiest way to identify the difference between the paneer recipe and the paneer butter masala recipe.
Start with washing the raw materials very well and keep in mind that you must not use force. Now make a paste of red chili and coriander seeds. Heat a pan in a mid-high flame and add the oil, onions that are finely chopped, followed by the ginger garlic paste. Now add the fresh and ripe tomatoes that are finely chopped, in the pan and sauté them until they mix well with the other ingredients. After that, add the masala that were made earlier. Now, it is time to add the capsicum slices and cook it until it mixes well with the whole consistency. Now add the garam masala and water. Cook until it becomes half-cooked. Now add the paneer slices and mix the fenugreek leaves, coriander leaves and salt. The kadhai paneer is ready to serve with roti, butter naan and normal rice.
As you can see, the kadhai paneer differs largely from the paneer butter masala recipe; we will now see the whole procedure.
Paneer Butter masala recipe
Start by melting the butter and adding onions, garlic and ginger paste. Cook it until it becomes light brown in color. Now add fresh and raw cashews in the pan and sauté them until the aroma of fried cashews are there. Lower the flame and now it is time to add the tomatoes and put all these in the blender and blend. Keep the mixture aside. Now, add oil to the pan with bay leaves, cardamom and cloves. Wait until it releases the scent and now add the red chilli powder, green chili and the cashew puree. It is time to add the herbs and spices like turmeric powder, sugar, salt, and garam masala and coriander powder. Keep on heating until the mixture attains desired consistency. Lastly, add the paneer cubes and cook. You are done with the paneer butter masala recipe.
The basic difference between the two is all about the gravy. The kadhai paneer recipe lacks the gravy, but the paneer butter masala recipe is loaded with delicious gravy.
You might combine the butter naan with the savory kadai paneer, but if you are having the lachha paratha or the jeera rice, we will suggest you try it with the paneer butter masala recipe. It is correct that everybody has different choices and priorities, but the science behind cooking tells that there is always a match for each cooked food. So, what are you waiting for? Give both the recipe a try!