Paneer Butter Masala
Ingredients
- Tomatoes – pureed 3 big (can be grated as well)
- Paneer – cubed 250 g
- Onions 2 (big)
- Bay leaf 1
- Cloves 2
- Ginger-garlic paste 1 Tbsp
- Red chilli powder 1 tsp
- Cashew nut paste 3 Tbsp (soak for 10 minutes in hot water & then grind)
- Turmeric powder ½ tsp
- Dhania powder ½ tsp
- Kasuri methi ½ tsp
- Garam masala powder 2 tsp
- salt and lemon juice to taste
- Butter 3 Tbsp
- Fresh cream 3 Tbsp
- Fresh coriander Chopped for garnish
Instructions
- Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
- Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown
- Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the sautéed paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
- Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves
- Add the onion paste and saute till light-brown.
- Add ginger-garlic paste. Saute for 3 minutes.
- Add chilli powder, followed by the cashew paste and fry for 5 mins.
- Add tomato puree, crushed kasuri methi, coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
- Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired gravy consistency.
- Remove from fire, stir in remaining butter and fresh cream.
- Garnish with coriander leaves.
- Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.
