Paneer Butter Masala Dip
Paneer Butter Masala Dip is a rich and creamy dip, inspired by the beloved Indian dish, Paneer Butter Masala. It's simple to prepare and cooked entirely on the stovetop.
Ingredients
Paneer Butter Masala Dip
- 10 whole cashews
- 1 tablespoon oil
- 2 tablespoons butter (divided)
- 1 ½ teaspoon cumin seeds
- 3 large garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- ½ serrano peer, finely chopped ( or use 2 green chilies)
- 1 medium onion, finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (spicy kind)
- 1 teaspoon Kashmiri red chili powder (mild)
- 2 teaspoons coriander powder
- 1 ½ teaspoons garam masala (divided)
- ½ cup bell pepper, finely chopped
- ½ cup corn
- 2 large tomato, chopped
- 2 teaspoons tomato paste
- ¾ cup grated paneer
- 2-3 tabslepoons cream
- 1 ½ teaspoons kasoori methi, crushed
- 1 – 2 tablespoons greek yogurt
- 1 tablespoon coriander leaves, chopped
- ¾ cup grated cheese (divided)
- lemon juice ( if needed)
- 1 – 1½ teaspoons salt
Naan Bites
- 7 – 8 mini naan
- 1 tablespoon oil
- ¾ teaspoon garlic powder
- ¼ teaspoon Kashmiri red chili powder
- ⅛ teaspoon salt
Instructions
Paneer Butter Masala Dip
- Soak 10 cashew in hot water for 15 minutes.
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan on medium heat. Once the oil is hot, add 1.5 teaspoons cumin seeds, 3 large cloves of minced garlic, 1 tablespoon chopped ginger and ½ serrano pepper finely cut. Saute for a minute.
- Now add 1 medium onion (finely diced). Saute till the onion turns translucent. Add ¼ teaspoon turmeric powder,½ teaspoon red chili powder, 1 teaspoon Kashmiri red chili powder, 2 teaspoons coriander powder and 1 teaspoon garam masala. Saute for 30 seconds in low heat
- Now add ½ cup each of finely chopped bell pepper and corn. Sprinkle some water and cook for 5 minutes.
- While that’s cooking, add 2 medium tomatoes and the soaked cashew to a blender and make a puree.
- Add this tomato puree to the pan with 2 teaspoons of tomato paste. Add a teaspoon of salt and cook the mixture for 15 minutes, stirring often.
- Add ¾ cup of grated paneer, 2 -3 tablespoons cream, 1 tablespoon butter, ½ teaspoon garam masala and 1.5 teaspoon kasoori methi. Mix it well and cook for 5-7 minutes.
- Now remove from heat and add 1 tablespoon of Greek yogurt and chopped coriander leaves. Mix it slowly to avoid the yogurt from curdling.
- Once the yogurt is fully incorporated, place it back on the stove. Taste and adjust the seasoning. If the mixture is too thick , add some milk to adjust the consistency.
- Add ¼ cup grated cheese and let it melt.
- Finally add little more cheese all over the top, close the lid and reduce the heat to low. Cook for 6-7 minutes.
- Finally garnish with coriander leaves and enjoy the dip with naan bites.
Naan Bites
- Cut some store bought Naan to small triangles. Drizzle some oil, garlic powder, Kashmiri red chili powder and pinch of salt.
- Gently mix and Air Fry for 4 -5 minutes at 320 F till they become slightly crunchy. cook them in two batches.
Tried this recipe?Let us know how it was!