Paneer Butter Masala is one of those magical dishes that require the simplest of ingredients yet yield the yummiest of dishes that taste like a million dollars. North Indian by origin – where else can you get the butter masala – this dish is rich and creamy.
Serevs : 4
Prep&Cook Time : 30 mins
- 1 tbsp Oil
- 1 cup cubed onions
- 1½ cups finely chopped tomatoes (3 large)
- Salt to taste
- 10-12 cashew nuts
- 1 tsp coriander powder
- ½-¾ tsp garam masala powder
- ½ -¾ tsp Kashmiri red chili powder
- ½ tsp sugar (optional)
- 1½ tbsp Butter
- 1 bay leaf
- 3 green cardamom
- 1 small cinnamon stick
- 2-3 cloves
- 1½ tsp ginger garlic paste (or ¾ tsp ginger paste)
- 250g paneer (2 heaped cups)
- ½ tsp kasuri methi
- 3 tbsp cream (for garnish)
- Few coriander leaves (for garnish)
- Heat a pan with oil and fry onions until they turn transparent.
- Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
- Add garam masala, coriander powder, cashews, red chili powder and sugar (if using) and Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
- When the mixture cools, blend it with 1 cup water in a blender to very smooth.
- Add butter to the same pan; add dry spices and fry for 1-2 minutes
- Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes and let the gravy reach the desired consistency before you add paneer.
- Add paneer kasuri methi. Stir well and cook for 3 minutes and add some cream if desired.
- Transfer butter paneer to a serving bowl and garnish with cream and coriander leaves.