Dinner Recipe

Recipe dal tadka is among the most popular Indian foods. Dal tadka is made at least once a week in almost every Indian home. It is flavourful, straightforward, and cosy. Dal tadka is always delicious, whether it is served with roti or rice. What makes this recipe the best? Both sophisticated ingredients and skilled cooking are not necessary. Anyone can prepare delectable dal tadka at home with basic dal and a straightforward tadka. What is Dal Tadka? A popular Indian lentil dish called dal tadka is prepared by cooking dal and then covering it with a hot tempering known as tadka. Lentils are referred to as dal, and frying spices in oil or ghee is called tadka. The aroma and flavour of cooked dal are enhanced when hot oil containing garlic, cumin, and red chillies is added. Dal tadka is particularly unique because of that sizzling sound. Ingredients Needed for Recipe Dal Tadka You don’t need too many things to make dal tadka. Most ingredients are already available in your kitchen. Main Ingredients: Toor dal (or yellow dal) Onion Tomato Garlic Green chili Ginger Spices Used: Turmeric powder Red chili powder Salt Cumin seeds Dry red chilies Ghee or oil These ingredients together make dal tadka flavorful and comforting. Step-by-Step Recipe Dal Tadka Ingredients List: 1 cup toor dal 1 onion (chopped) 1 tomato (chopped) 3–4 garlic cloves 1 green chili ½ tsp turmeric Salt as per taste 2 tbsp ghee or oil 1 tsp cumin seeds 2 dry red chilies How to Cook Dal Make sure to properly wash the dal. Fill a pressure cooker with dal, water, salt, and turmeric. Cook until the dal is tender, about 3–4 whistles. Mash the dal a little and set aside. How to Make Tadka (Tempering) In a pan, warm the oil or ghee. Let the cumin seeds crackle after adding them. Add the garlic and cook it until it turns golden. Add the green and dry red chillies. Cook the chopped onion until it is lightly browned. Cook the tomato until it becomes tender. Over the cooked dal, pour this tadka. Cook for two minutes after thoroughly mixing. Restaurant Style Dal Tadka (Dhaba Style) Restaurant or dhaba style dal tadka tastes richer and slightly spicy. The secret is: Extra ghee More garlic Smoky flavor Some people even add butter on top to make it more creamy. This style tastes best with jeera rice or butter naan. Variations of Dal Tadka You Can Try Dal tadka can be made in many ways: Garlic Dal Tadka – more garlic for strong flavor Punjabi Dal Tadka – spicy and rich Mixed Dal Tadka – using more than one type of dal Vegan Dal Tadka – made using oil instead of ghee Health Benefits of Recipe Dal Tadka Dal tadka is healthy and filling: High in protein Good for digestion Keeps you full for a long time Which dal is best for dal tadka? The best option is toor dal. Can I make dal tadka without onion? It will still taste good, yes. Is dal tadka healthy? Yes, it has a lot of nutrients and protein. Can I store dal tadka? Yes, you can store it in the refrigerator for one to two days. What makes dal tadka different from dal fry? While dal fry is cooked with spices from the beginning, dal tadka has tempering added at the end.

What is Fried Rice – A Simple Intro Recipe of Fried Rice is a popular dish that originated in Asian countries like China. People created it when they had extra rice and didn’t want to waste it. They mixed the rice with vegetables, sauces, and fried everything on high heat. And just like that-one of the easiest and most delicious dishes in the world was born! In India, we make a special “Indo-Chinese” version that’s full of flavour, loaded with veggies, and has a little spicy kick. Which Rice to Use for Fried Rice (And Why It Matters) Not every type of rice functions the same way. To make the best fried rice: Make use of long-grain rice, such as jasmine or basmati. The rice should not be sticky. The best texture comes from dryer rice. Because leftover rice is firm, it works best. Quick guide: Rice Type Works for Fried Rice? Why Basmati ✔️ Yes Non-sticky, long grains Jasmine ✔️ Yes Soft, aromatic Brown Rice ✔️ Yes Healthy version Freshly cooked mushy rice ❌ No Becomes sticky Ingredients for Best Fried Rice Ingredient Quantity Notes Cooked rice 2 cups Cold rice is best Oil 1–2 tbsp Any cooking oil Veggies (carrot, capsicum, beans, onion) 1 cup Finely chopped Garlic 1 tbsp Adds amazing flavour Soy Sauce 1 tsp For taste and colour Vinegar ½ tsp Optional Pepper ½ tsp Indo-Chinese vibes Salt As needed adjust How to Make Perfect Fried Rice (Step-By-Step) In a large pan or wok, heat the oil. Add the garlic and cook for ten seconds. Add the vegetables and onions and stir over high heat. Cook for two to three minutes, being careful not to soften the vegetables. Add the cooked rice that has been chilled. Add the vinegar, salt, pepper, and soy sauce. Gently stir everything together. For an additional two minutes, stir over high heat. Adjust the seasoning after tasting. Completed! Serve warm. Pro Tips for Restaurant-Style Fried Rice I promise that using leftover rice completely alters the situation. Vegetables cook more quickly when chopped into small cubes. To achieve the smoky flavor, use a high flame. Avoid packing the pan too full because the rice will get soggy. For added flavor, add a few drops of sesame oil. Common Mistakes & How to Fix Them 1. Did the rice get sticky? Spread freshly cooked rice to cool or use leftover rice. 2. Do vegetables feel moist? Cook over a high flame without covering. 3. Does fried rice seem boring or uninteresting? Add a little more salt, pepper, and soy sauce. 4. Rice shattering during mixing? Fold gently using a large pan. Flavor Variations You Can Try Fried Rice with Eggs Simply scramble two eggs before adding the rice and vegetables. Fried rice with paneer or tofu Paneer or tofu cubes should be pan-fried and then mixed. Indo-Chinese Fried Rice with Spice Add either red or green chili sauce. A Healthier Version Use cauliflower rice or brown rice. Serving Suggestions – What Goes Well with Fried Rice? Fried rice tastes great with: Chilli Paneer Gobi Manchurian Vegetable Manchurian Chilli Garlic Sauce Soup (Manchow / Hot & Sour) Storage & Reheating Tips Fried rice keeps for one to two days when stored in the refrigerator in an airtight container. For optimal flavour, reheat in a pan over high heat. To prevent drying out during reheating, add a few drops of oil. Nutrition Information (Approx.) Nutrient Amount (Per Serving) Calories ~250–300 Carbs High Protein Medium Fat Low–Medium Fiber Good (from veggies) FAQs – Recipe of Fried Rice Is it possible to prepare fried rice without soy sauce? You can, indeed! You can use salt, pepper, and lemon for a basic version, but the flavour will change slightly. Why isn't my fried rice as dry as it is at restaurants? due to the excessive softness of fresh rice. Use any leftover rice or let it cool fully. Is it healthy to eat fried rice? Yes, if you add a lot of vegetables and use less oil. Can brown rice be used to make fried rice? Of course! This version is healthier. Is it possible to add more sauces? Yes, tomato ketchup, green chilli sauce, and chilli sauce. Depending on taste, everything works

One of those foods that instantly elevates your meal is kadhai paneer. It’s flavorful, spicy, and full of crunchy capsicum, soft paneer cubes, and delicious masala prepared in a kadhai (a desi wok).And the best part? It’s super easy to make at home — no fancy restaurant tricks. I’ll take you step-by-step through everything today. Even if you’re a beginner, you’ll make it like a pro. Let’s start! What Is Kadhai Paneer?  so Kadhai Paneer is a popular North Indian dish made using paneer, onions, tomatoes, capsicum, and a special spice mix called kadai masala. Do you know why it’s called “Kadhai Paneer”?Because traditionally it’s cooked in a kadhai, which is a deep iron wok used in Indian cooking. What separates it from other recipes for paneer? It has bold, spicy flavors Uses freshly roasted spices The veggies stay slightly crunchy Smells amazing because of capsicum + kadai masala combo In essence, it’s the ideal balance of flavor, tang, and spice. Ingredients for Kadhai Paneer (Paneer, Bell Pepper & Kadai Masala) Main Ingredients Paneer – 200–250 g Onion – 2 medium Tomato – 2 large Capsicum/Bell Pepper – 1 Ginger-garlic paste – 1 tbsp Oil or ghee – 2 tbsp Salt – as needed Masala Powders Red chilli powder – 1 tsp Turmeric – ¼ tsp Garam masala – ½ tsp Coriander powder – 1 tsp For Kadai Masala (Fresh Masala) Coriander seeds – 1 tbsp Cumin seeds – 1 tsp Dried red chillies – 2 Black pepper – a few Optional (for restaurant-style taste) 1 tbsp cream 1 tsp kasuri methi 1 tbsp butter Simple ingredients. Big flavor. How to Make Fresh Kadai Masala (Step-by-Step) Trust me — this fresh masala is the secret behind that dhaba-style taste. Here’s how to make it: Over low heat, preheat a pan. Add the whole red chillies, black pepper, cumin seeds, and coriander seeds. Roast until they become aromatic and slightly dark. Let them cool down. Don’t grind too fine, but rather coarsely. It’s time to make your own kadai masala!It smells sooo good! Step-by-Step Method: Making Kadhai Paneer at Home step 1: prepare the vegetables. Chop onions, tomatoes, capsicum and paneer into medium cubes. Step 2: In a kadhai, heat the oil. Add the onions and sauté until tender. Add the ginger-garlic paste in step three. Cook until the raw smell disappears. Step 4: Include the tomatoes Cook them till soft and mushy. Step 5: Add powdered masalas TurmericRed chilli powderCoriander powderSalt Mix well. step 6: Add your fresh kadai masala  This is where the magic takes place. step 7: Add the capsicum  Cook 2–3 minutes — don’t make it too soft. step 8: Add the paneer cubes  Mix gently so paneer doesn’t break. Step 9: Finish with cream and kasuri methi (optional) Gives a restaurant-style aroma and texture Pro Tips for the Best Kadhai Paneer Ever The capsicum should remain crisp, so avoid overcooking it. To keep it soft, use fresh paneer. Add roasted kadai masala for real dhaba-style flavor. To make it richer, add a teaspoon of butter at the end. Do you want it hotter? Add extra pepper or red chili. Dry vs Gravy Style Kadhai Paneer – What’s the Difference? Style Looks Like When to Eat Taste Dry Kadhai Paneer Thick, semi-dry Best with roti/naan Spicy, bold Gravy Kadhai Paneer Curry-like With rice or naan Creamy + flavorful What to Serve With Kadhai Paneer Here are some perfect combos: Butter naan Tandoori roti Paratha Jeera rice Veg pulao Salad + onions + lemon Variations & Customizations Less spicy version: reduce chilli, skip pepper More creamy version: add 1 tbsp cream Diet-friendly: use minimal oil Vegan version: replace paneer with tofu FAQ – Kadhai Paneer How to keep paneer soft? Soak paneer cubes in warm water for 5–7 minutes. Is Kadhai Paneer spicy? It depends! You can adjust the heat easily. Can I use store-bought kadai masala? You can, but the flavor of homemade masala is ten times better. What distinguishes Kadhai Paneer from Butter Paneer? Butter Paneer = creamy, sweet Kadhai Paneer is bold, smoky, and spicy. Can I keep Kadhai Paneer in storage? Yes, 1–2 days in fridge. Just warm it gently.

This veg biryani hindi recipe is ideal if you enjoy biryani but want something easy, nutritious, and flavorful. Veg biryani is basically rice cooked with vegetables, spices, and a little bit of love. It smells amazing, tastes delicious, and can be made even by beginners. What is Veg Biryani? A common rice dish in India, vegetable biryani is made with basmati rice, a variety of vegetables, and aromatic spices.It’s like a special version of pulao, but richer in taste and cooked with layers.It tastes so good and looks so colorful that you could refer to it as a celebration dish. Ingredients for Veg Biryani Here are the basic ingredients you need.Don’t worry, everything is easily available at home. Category Items Vegetables Potato, carrot, beans, peas, capsicum Rice Long-grain basmati rice (soaked 20–30 min) Spices Bay leaf, cardamom, cloves, cinnamon Dry spices Turmeric, red chilli powder, biryani masala Other Ginger-garlic paste, curd, oil or ghee, mint, coriander Ingredient Substitutes & Variations No curd? → Use coconut milk. If you don’t have biryani masala, use garam masala along with a little haldi and chilli. No veggies? → Add only potatoes and peas. Want low oil? → Reduce oil by half, tastes same. No onion and garlic? → Okay, just use curd and spices. How to Make Veg Biryani Hindi Recipe – Two Simple Methods One-Pot / Pressure Cooker Veg Biryani Method (Quick & Easy) This method is perfect for beginners or when you’re in a hurry. Step-by-step: Heat oil, add whole spices (bay leaf, cardamom, cloves). Add onions and fry till golden. Add the garlic-ginger paste. Add the chopped vegetables and cook for three to four minutes. Add the curd, biryani masala, and dry spices. Add soaked rice. Add water (1 cup rice = 1.5 cup water). Pressure cook for 1–2 whistles. Open, fluff gently, and enjoy. Dum / Layered Style Veg Biryani (Restaurant Style) If you want that real biryani aroma, this method is amazing. Step-by-step: 1. Half-cook basmati rice and keep aside. 2. Combine onion, tomato, curd, and spices in a pan to make vegetable gravy. 3. Now begin layering: First layer: rice Second layer: vegetable gravy Third layer: herbs (mint + coriander) 4. Repeat layers. 5. Add a small amount of saffron milk and ghee (optional). 6. Cover with a tight lid and cook on low flame for 15–20 mins. Dum biryani smells heavenly and looks beautiful. Nutrition Information (Per Serving) Nutrient Amount Calories 260–300 Carbs High Protein Medium Fat Depends on oil/ghee used Veg Biryani Variations Hyderabadi vegetarian biryani Quick biryani in one pot Absence of onions Garlic-free biryani Paneer veg biryani Coconut milk biryani How to Store & Reheat Keep in the refrigerator in an airtight container. While reheating, sprinkle a little water so it stays soft. Reheat no more than twice. Serving Suggestions -What Goes with Veg Biryani? Boondi raita Onion raita Plain curd Green salad Roasted papad Simple mint chutney https://thedelicioushub.com/wp-content/uploads/2025/12/Untitled-design.mp4 Tips & Tricks for Perfect Veg Biryani Always soak basmati rice for 20–30 mins. Don’t overcook rice; keep it slightly firm. Use curd or lemon juice for extra flavour. For a restaurant-style flavor, add fried onions. When doing dum, keep the flame low. Always fluff the rice gently. Veg Biryani FAQs What distinguishes vegetarian pulao from vegetarian biryani? Pulao is easy to prepare in a single pot. Biryani is layered and more flavourful. What kind of rice works best for biryani? Use long-grain basmati rice at all times. Why does rice become sticky? is either too much water was added or it wasn’t soaked. Can I make biryani without onion and garlic? Indeed! Just make gravy with curd, tomato, and spices. What is the shelf life of biryani? two days in the refrigerator. Add a little water to reheat. How to fix dry biryani? add two to three tablespoons of water and steam for five minutes.

Hey foodie! Tired of eating the same roti-sabzi every night? Don’t worry – I’ve got you covered. Indian dinners are full of colors, flavors, and fun. From spicy dishes to creamy dals and buttery naan – there’s something for everyone. Whether you’re a student, a busy parent, or just someone craving desi comfort, these Indian dinner food recipes will make your evenings delicious. Why Choose Indian Dinner Food Recipes Indian dinners are more than just food- they’re an atmosphere! Every meal provides comfort, family conversations, and the cozy scent of cooking. Also, the combination of carbohydrates, proteins, and spices in Indian cuisine actually keeps you feeling full for a long time. You can choose to make them rich and royal or light and healthy. How to Plan an Indian Dinner Menu (Main + Side + Bread + Dessert) Type Examples Tip Main Dish Paneer Butter Masala, Chicken Curry This is the star of your plate. Side Dish Jeera Rice, Veg Pulao Keeps the flavors going. Bread Chapati, Naan, Paratha Because curry always needs a partner. Dessert Gulab Jamun, Kheer End your meal on a sweet note . Top 10 Quick Indian Dinner Food Recipes (30 min or Less) Masala Khichdi  -rice + lentils + ghee = cozy vibes Paneer Bhurji – spicy scrambled paneer, super quick Egg Curry – ready in 20 min, pairs with rice or chapati Veg Pulao – one-pot comfort food Chole Masala – spicy chickpeas full of protein Tawa Paneer – perfect for lazy dinner nights Aloo Matar – potatoes + peas = desi classic Cabbage Sabzi -healthy and crunchy Lemon Rice – tangy, simple South Indian favorite Dal Tadka -simple, soulful, and goes with everything Comfort & Family Indian Dinner Food Recipes (Kids-friendly, One-Pot) Veg Biryani -flavor explosion that’s ideal for sharing Rajma Chawal – North Indian comfort food at its finest  Pav Bhaji – fun, exciting, and safe for children Vegetable Fried Rice – quick and mess-free Kadhi Pakora – tangy, creamy, and timeless Regional Variations in Indian Dinner Food Recipes Region Famous Dishes North India Butter Chicken, Rajma Chawal, Dal Makhani South India Sambhar, Rasam, Curd Rice, Pesarattu East India Fish Curry, Aloo Posto, Mishti Doi West India Pav Bhaji, Dhokla, Thepla Central India Poha, Bhutte ka Kees, Dal Bafla Vegetarian & Non-Vegetarian Indian Dinner Food Recipes – Balanced Options Type Recipes Ready in Vegetarian Palak Paneer, Veg Korma, Aloo Gobi 20-30 min Non-Vegetarian Butter Chicken, Egg Masala, Fish Curry 25-40 min Essential Indian Dinner Food Recipe Ingredients & Pantry Checklist Rice, lentils (dal), wheat flour Ghee or oil Spices: turmeric, cumin, garam masala, chili powder Ginger, garlic, onions, tomatoes Paneer or tofu Some pickles or papad on the side  Tips for Serving & Storing Indian Dinner Food Recipes 1.Gravies keep better the next day if you store them in airtight containers. 2.To keep the rice from drying out, reheat it with a few drops of water. 3.To balance flavors, serve curd or raita with spicy foods. 4.Curry leftovers? Tomorrow, use it as a sandwich filling. Frequently Asked Questions (FAQ) about Indian Dinner Food Recipes In twenty minutes, what can I prepare for dinner? Try lemon rice, egg curry, or paneer bhurji. Very fast! Q2. How can I make Indian food healthier?   Cut back on oil, avoid deep-frying, and eat a lot of vegetables. Q3. What should I prepare for children? Try some mild paneer curry, dal rice, or pav bhaji; they’re delicious and not overly spicy Q4. What complements curry the most?  If you’re hungry, have naan, chapati, or jeera rice, or all three

Dal Makhani  recipe is one of those Punjabi dishes that everyone loves. It’s creamy, buttery, and full of flavour.What’s the best part? Making it doesn’t require you to be a chef. I will demonstrate in this guide how to make dal Makhani at home in a very easy manner, just like you would in a restaurant. Let’s begin! What Is Dal Makhani? (Origin & Meaning) The well-known North Indian dish Dal Makhani recipe is made with red kidney beans (rajma) and black lentils (urad dal).Since the word “makhani” means simply “creamy” or “buttery,” you can imagine how delicious and rich this dal is! Almost all Indian restaurants now serve this dish, which developed popularity in Punjab. The thick, rich flavor that makes everyone say “wow!” is a result of the slow-cooking method. Ingredients for Dal Makhani Recipe Ingredient Quantity Whole Urad Dal (Black lentils) 1 cup Rajma (Kidney beans) ¼ cup Onion 1 medium Tomato 2 large Ginger-garlic paste 1 tbsp Butter + Cream As needed Spices Chili, turmeric, garam masala, salt Kasuri methi 1 tsp Substitutes & Variations (Vegan, Low-fat, etc.) 1.Not even cream? Use cashew paste or milk. 2.Do you want a vegan version? Substitute oil for butter and coconut milk for cream. 3.Do you want a version with less fat? Simmer longer with less butter. 4.Do you want it hotter? Increase the amount of green chilies or red chili powder. How to Prepare Dal Makhani (Step-by-Step) 1. Preparing and Soaking Lentils Overnight, soak the rajma and urad dal. Pressure cook them until they are very tender the following day. To make the dal creamy, mash it a little with a spoon. 2. Masala preparation In a pan, heat the butter. Add the onions and cook until they turn golden. Add the ginger-garlic paste and tomatoes. Cook until everything is mushy and fragrant. Mix thoroughly after adding the spices  3. Combining Masala and Dal To the masala, add the cooked dal. To change the thickness, add water. Simmer after gently mixing. 4. The Most Crucial Step: Slow Cooking Simmer the dal for at least 30 to 40 minutes over low heat.I promise you that the longer you cook, the better it will taste 5. Dhungar (Flavor of Smoke) (If you don’t feel comfortable, you can skip.) Warm up a tiny bit of charcoal. Place it inside the dal pot in a small bowl. Cover the lid after adding a drop of ghee to the charcoal. It takes two to three minutes for the smoke to infuse, giving it a restaurant-style flavor. 6. The Final Touch Add crushed kasuri methi, cream, and butter. After gently mixing, turn off the heat. Your luscious dal Makhani recipe is prepared! Instant Pot / Pressure Cooker Method 1.For 20 to 25 minutes, cook the soaked dal and rajma with water and salt. 2.Either prepare the masala separately or use the simple method of putting everything in the cooker. 3.Give it another ten minutes to slow-cook. incredibly easy and fuss-free. Expert Tips & Tricks Slow cooking is the real magic, so don’t skip it. To make the dal extra creamy, mash it while it’s cooking. Cream should be added last, not first. For a restaurant-style scent, add kasuri methi. Add hot water and thoroughly mix if the dal is too thick. Serving Suggestions For Dal Makhani Recipe Serve Dal Makhani with: Butter naan Jeera rice Tandoori roti Lachha paratha And don’t forget a spoon of extra butter on top! https://thedelicioushub.com/wp-content/uploads/2025/09/Brown-and-Cream-Modern-Minimalist-Indian-Food-Recipe-Video-4.mp4 Nutrition Facts (Approx) Nutrition Amount Calories 320 kcal per serving Protein 12g Carbs 32g Fat 16g Frequently Asked Questions (FAQ) Why isn't my dal creamy? You must cook it for a longer time. Dal becomes thick and creamy when cooked slowly. Can I omit Rajma? Yes, but Rajma gives it a pleasant texture. Make use of a small amount. Is it possible to prepare Dal Makhani without cream? Indeed! Use cashew paste or milk. For what length of time should I soak dal? 8 hours or more, or overnight. Is it possible to freeze Dal Makhani? Yes, it keeps well in the freezer for a mont Why is dal Makhani so flavorful? smoky flavor and slow simmering.

Paneer Butter Masala is a great dish to eat whenever you’re looking for something rich, creamy, and buttery. Because it appears lovely, it’s actually quite simple to make. You can make restaurant-quality paneer butter masala at home at any time once you know how to do it Why This Paneer Butter Masala Recipe Works Here’s why this recipe is always a hit: The gravy is creamy because of the tomato and cashew paste. 2. Cream and butter contribute a rich, velvety flavor. 3. In order to keep it soft and avoid it from becoming hard, paneer is added at the end. It tastes great either spicy or mild. Ingredients for Paneer Butter Masala Ingredient Quantity Description Paneer (Cottage Cheese) 200–250 g Cut into cubes, soft and fresh Butter 2 tbsp Adds richness and creamy texture Oil 1 tbsp Used for sautéing spices Onion (finely chopped) 1 medium Base for gravy, adds sweetness Tomatoes (pureed) 2 large Gives tangy & rich gravy Ginger-Garlic Paste 1 tsp For strong aromatic flavor Kashmiri Red Chili Powder 1 tsp For color & mild heat Turmeric Powder ¼ tsp Adds color and earthiness Coriander Powder 1 tsp Balances spice and flavor Garam Masala ½ tsp Adds warm aromatic spice Fresh Cream 2 tbsp Makes the gravy creamy & smooth Kasuri Methi (Dry Fenugreek) 1 tsp For signature restaurant-style taste Salt To taste Enhances all flavors Sugar / Honey (optional) ½ tsp Balances tanginess of tomatoes How to Do Paneer Butter Masala – Step-by-Step 1. Getting ready Start by completing these quick tasks: Chop the onions and tomatoes. For ten minutes, soak cashews in warm water. Cube the paneer. 2. Prepare the Masala Base This is a crucial step: In a pan, heat a small amount of butter. Add the cashews, tomatoes, onion, and chilli powder. Cook for 6 to 7 minutes. Blend it into a smooth paste after letting it cool. Your gravy is creamy and delicious because of this paste. 3. Complete the gravy. In a pan, warm more butter. Pour in the tomato-cashew paste. Mix carefully after adding the water. Adjust the spice level and add salt and garam masala. Gently add the paneer cubes. After adding the cream, simmer for two to three minutes. Pro Tips – Get Real Restaurant Taste The paneer will get chewy if it is overcooked. 2. That restaurant-style balance is achieved by adding a small amount of sugar. 3. Dry fenugreek, or kasuri methi, adds a wonderful scent. 4. Naturally, don’t omit the butter. Variations You Can Try vegan version, substitute tofu for paneer and coconut cream. 2. Low-fat version: Substitute milk for heavy cream. 3.  spicier version, add extra Kashmiri chilli or red chilli powder. Serving Suggestions Paneer Butter Masala tastes great with: Naan Butter Roti Jeera Rice Paratha Common Problems & Quick Fixes Too thin of a gravy? Put in two tablespoons of tomato puree. Too acidic? Add half a teaspoon of sugar. Floating butter on top? Boil for one minute after adding a small amount of water. Too much paneer? Give it a five-minute soak in warm water. Quick Recipe Card Ingredients: butter, cream, cashews, tomatoes, paneer, and spicesActions to take: Cook the cashews, tomatoes, and onions. 2. Turn into a paste. 3. Cook the gravy in butter. 4. Add the cream and paneer. 5. After boiling, serve. FAQ -How to Do Paneer Butter Masala How much time does it take to prepare paneer butter masala? About twenty-five to thirty minutes. What happens if I don't have any cream? Use milk or add a small amount of malai to it. How can paneer be kept soft? Before using, soak paneer in warm water Can I omit the cashews? Yes, substitute almonds or a small amount of cream  Do you want it hotter? Add more Kashmiri chilli or red chilli powder.