In your Paneer Butter Masala video, the gravy is incredibly smooth. Do you strain the tomato-onion puree, and if so, at what stage?

Question

Is the gravy in your Paneer Butter Masala not smooth enough? Find out if you need to strain the tomato-onion puree and at what stage to do it.

Answer 1

Yes, I strain the tomato-onion puree in my Paneer Butter Masala recipe to achieve an exceptionally smooth gravy. I strain it after blending the cooked tomato and onion mixture.

Detailed Explanation:

To get that velvety smooth texture in Paneer Butter Masala, straining the tomato-onion puree is a crucial step. Here's the process:

1. First, I cook the onions and tomatoes with aromatics like ginger and garlic until they are softened. This step is essential for developing the base flavor of the gravy.

2. Next, I allow the mixture to cool slightly before transferring it to a blender. Blending it while it's still hot can be dangerous due to the pressure buildup.

3. I blend the mixture until it's a smooth puree. However, even with a high-powered blender, tiny bits of skin and seeds can remain, which can affect the final texture.

4. This is where the straining comes in. I pour the blended puree through a fine-mesh sieve, using a spoon or spatula to gently press the mixture through. This removes any remaining solids, resulting in a silky smooth puree.

5. Finally, I use this strained puree as the base for my Paneer Butter Masala gravy, ensuring a luxurious and smooth mouthfeel.

Pro Tip:

Don't discard the solids left in the strainer! You can add them to soups or stews for extra flavor and nutrients. Alternatively, spread them thinly on a baking sheet and dehydrate them in a low oven to create a flavorful vegetable powder.