Steps To Make Paneer Butter Masala Using Only An Induction Cooktop

Moving into a new apartment comes with its own set of challenges. From unpacking your things to setting up a new kitchen, the process takes quite some time. Still, with simply the most basic kitchen set-up, it is possible to come up with delicious home cooked meals in those initial days, with just a few handy hacks.

Setting up a new apartment means working with a very limited kitchen set-up for at least the first couple of weeks. Even as things feel chaotic and frenzied in those first few days, it is still possible to cook delicious meals with the most limited set-up. For new apartment dwellers with scant kitchen equipment on hand, crafting tasty meals becomes easier when an induction cooktop is propped on the kitchen counter. From simple morning meals to even the more indulgent options like a delicious paneer butter masala, an induction cooktop can make settling into a new home much more comfortable. Filled with a creamy denseness and subtly spiced but rich flavours, this well-made paneer gravy can feel like homecoming, especially when it is cooked so easily and efficiently on the induction.

Why Does An Induction Cooktop Work So Well?

One might wonder how efficient and quick it would be to cook an elaborate recipe like paneer butter masala using only an induction cooktop. However, this kitchen apparatus can actually be the secret weapon which makes everyday cooking easier for the new apartment dweller. One of the primary reasons is that this apparatus gives even heat, so the paneer being simmered in a flat, induction-friendly fry pan cooks through uniformly. Another important reason the induction works is temperature control. It is quite straightforward to monitor how much heat is being released and this can be adjusted while actually cooking the paneer gravy.

Step 1: The Masala Base

The most special aspect of the paneer butter masala, as its name suggests, is that creamy yet spicy gravy which brings flavour into the dish. To make this masala, boil tomatoes, onions and cashews in a cup of water. Use a flat-bottomed vessel for this purpose and adjust the wattage so the temperature is adequate enough for the water to boil. Once ready, cool the mix slightly and blend into a smooth paste in the mixer grinder.

Step 2: The Gravy

This masala base can now be turned into a gravy. Add a little bit of oil and some ginger-garlic paste to a flat fry pan as it heats on the induction. Sautée this for a couple of minutes before adding the masala base. Let the masala cook finely, as you accentuate it mildly with spices like turmeric and coriander powder and season it well. Add water to the gravy as required, to adjust the consistency and thickness. When the colour deepens and a sheen of fat starts to appear on the edges of the fry pan, the gravy is just about ready.

Step 3: The Paneer

To make a more elaborate, restaurant-style paneer butter masala on the induction, it is also imperative to season and toss the paneer slightly. Cut paneer into little chunks and sautée them lightly in oil over an induction-friendly fry pan. Do this after the curry is nearly cooked by taking it off the cooktop and placing the paneer on it. Season lightly with salt and pepper. 

Step 4: Finish The Gravy

Now, put the gravy back on the induction and allow it to simmer lightly. As the gravy starts to warm, add the paneer chunks. Finish off with a sprinkling of crushed kasuri methi. This would also be the moment to bring a buttery aspect into the paneer butter masala. Either use homemade white butter or store bought yellow butter to bring that richness into the dish. Take it off the induction and swirl a spoonful of fresh cream over the paneer butter masala.

Key Tips For Cooking Paneer Butter Masala On The Induction

While the recipe sounds straightforward enough, there are some hacks involved in using an induction that can make cooking on it smoother. Heavy, flat-bottomed stainless steel cookware is always the best bet when it comes to cooking on an induction. This ensures the gravy receives even heat and promotes uniform cooking.

Another key tip is to avoid panicking if the induction overheats. Sometimes, too much wattage can make the masala or the gravy splutter and pop. At such moments, all you have to do is reduce the temperature or wattage from the settings panel. This will control the heat and the gravy will go back to simmering gently.

One of the more interesting aspects about an induction cooktop is that it retains heat. So, it is always prudent to turn the induction off the paneer butter masala, or any gravy, just a minute or two before it is ready. This ensures that the residual heat completes the cook on the curry, without the risk of overcooking or overbrowning.

Paneer is an integral ingredient to this recipe. However, cooking it for far too long on the induction can make it quite rubbery. Avoid this by sautéeing the paneer for just a couple of minutes. And take the gravy off the induction quickly after adding the paneer to avoid overcooking it. Let the gravy rest for a couple of minutes before serving so its flavours settle and it thickens slightly.

Lastly, before starting on the dish, warm some water on the induction and set it aside. Add this warmed water to the paneer butter masala gravy as required. Using warm water reduces rapid or sudden temperature changes as the gravy cooks. Maintaining the temperature in turn ensures the gravy comes together in all its richness.

No matter whether you are surrounded by unpacked furniture or boxes of things yet to be arranged, a delicious, steaming bowl of paneer butter masala served with warm rotis, phulkas or steamed rice cooked on the induction can turn a moving week into a slightly more comfortable and homely affair.