Paneer Butter Masala.......Whenever I hear this name a clear view of Paneer cooked in bright orange colored rich creamy gravy runs through my mind which looks so inviting. Anyway let me stop my day-dreaming and return to the post.
I am a great fan of North Indian cuisine may be that's because I have spent 7 years of my life in Punjab, India. So ask me anything vegetarian, I would say it's Paneer Butter Masala. A very popular North Indian dish which has now secured its place in the menu card of most of the Indian restaurants around the globe. As the name is self explanatory Paneer (Cheese) cooked in Butter and flavored with various spices. The gravy is thickened by using cream and cashew nut paste (though optional) which serve as the base of the gravy.
I love each and every preparation of Paneer whether its Palak Paneer, Matar Paneer, Paneer Paratha, Paneer Bhurji and the list goes on......
I don't find much difference between "Paneer Butter Masala", "Paneer Makhani" and "Shahi Paneer" where all these dishes are made with onions, tomatoes, butter, cream and nuts. It solely depends upon the preference of the cook to add or subtract the ingredients. Whatever the case is, the end result is scrumptious and mouth watering dish served on your plate.
