PANEER BUTTER MASALA

Paneer is an all time favourite ingredient in my family and is always deliciously relished. This is one of the most favourite recipe of my family. Traditionally, this dish is prepared in butter, but keeping the health of my family in mind I have added oil and half the quantity of cream and butter. No doubt, extra cream and butter altogether takes this dish to a whole new level and if allowed to simmer for longer time paneer soaks in all the rich and creamy flavors.

Soft paneer cubes are simmered in creamy, buttery, spicy and vibrant looking, onion-tomato gravy. To get the bright red colour just like the outside one, I have added Kashmiri red chilli powder. Yes, it’s not spicy but gives the natural colour without food colour.

INGREDIENTS:

250 gms Paneer [cut in to 1 inch cubes]

1+1 Medium Sized Chopped Onions

1 Capsicum Chopped

3 Medium Sized Tomatoes

1 teaspoon Ginger-Garlic Paste

8-10 Cashew nuts

1 Small Piece of Bay Leaf

½ Cup Milk

2 teaspoon Kasuri Methi

1 teaspoon Garam Masala

1-2 teaspoon Dry Coriander Powder

1-2 teaspoon Red Chilli Powder[ As needed]

1 tablespoon Fresh Cream

Oil+ Butter

METHOD:

STEP 1 – Grind one onion and make a fine paste. Grind soaked cashew nuts with blanched tomatoes and prepare the tomato puree.

STEP 2 – Heat a non-stick pan with oil and butter over a medium flame.

STEP 3 – Add bay leaf to it and then add chopped onion and capsicum, sauté for 1-2 minute and then add the onion paste and  again sauté until the onion paste turns light brown for approximately for 4-5 minutes.

STEP 4 – Add tomato puree and sauté for 2-3 minutes. Add red chilli powder and sauté well until oil starts to separate from the puree, it takes hardly 3-4 minutes.

STEP 5 – Add coriander powder and garam masala powder and mix well.

STEP 6 – Add milk, water and salt, mix well. Cook until oil comes on the surface.

STEP 7 – Now add the cubed paneer, kasuri methi and cook for near about 2-3 minutes or until you get the desired consistency.

STEP 8 – Add fresh cream, mix properly and cook for 30 seconds and turn off the flame.

STEP 9 – Transfer the prepared gravy in a serving bowl. Garnish with freshly chopped coriander and a fresh cream.

                     Serve delicious paneer butter masala with naan, paratha, chapatti or jeera rice. The creaminess of the gravy and richness of paneer makes it an ideal spicy curry for the functions and parties.

NOTES: I added chopped onion and capsicum to make a variation.

               If you like more creamy texture of the gravy then add more milk and cream in step no.6.

               Here I used shallow fried paneer.