Paneer Butter Masala

Paneer butter masala is one of my favourite paneer dishes. I have a tendency to order this dish in restaurant whenever the options are veg only. I must admit the quality of paneer if far better here in Delhi than Kolkata. Now I frequently add paneer to my daily menu, though made ‘paneer butter masala’ after quite a long time. The recipe is quite similar to Chicken Butter Masala which I have shared earlier with you.  Obviously the dinner becomes more interesting when roti or nan is served with ‘paneer butter masala’.

Paneer Butter Masala

Paneer Butter Masala

Ingredients to serve 2-3 :

  1. Paneer – 200 gm.
  2. Butter – 3 tbspoon
  3. Onion (medium) – 1½
  4. Tomato (small) – 2
  5. Ginger paste – ½ tbspoon
  6. Garlic paste – ½ tbspoon
  7. Cashew nut – 6-8
  8. Bay leaf – 1
  9. Cloves – 3
  10. Turmeric powder – ¼ teaspoon
  11. Roasted coriander powder – ½ teaspoon
  12. Chilli powder – ½ teaspoon
  13. Garam masala powder – ½ teaspoon
  14. Tandoori masala powder – ½ teaspoon
  15. Kasuri methi – 1 tbspoon
  16. Milk – 1 small cup
  17. Fresh cream – 2 – 3 tbspoon
  18. Lime juice – 1 teaspoon
  19. Salt & sugar to taste
  20. Coriander leaves for garnishing

Procedure :

Cut the onion into halves and boil it in a pan with water. As the onion becomes translucent put the gas of, let the onion cool and then make a smooth paste with them.

Make another smooth paste with tomato and cashew nuts.

Cut the paneer into medium size pieces. Melt ½ tbspoon of butter in a frying pan over low flame. Saute the paneer cubes with little salt and turmeric powder for a minute. Add 1 large cup of hot water and let it come to boil. Keep aside the paneer with hot water.

Melt 1½ tbspoon of butter in a fryning pan over medium heat. Add the cloves and the bay leaf into it, saute for a while then add the boiled onion paste. Cook the onion for few minutes, then add ginger and garlic paste. Again cook for another minute and then add salt, sugar, turmeric powder, coriander powder, chilli powder, garam masala powder and tandoori masala powder. Mix them very well and cook until raw flavour of the spices goes away.

Now add another tbspoon of butter, tomato & cashew nut paste and kasuri methi into the mixture. Rub the kasuri methi by hand before adding. Now cook the whole mixture till the raw flavour of tomato goes away and oil comes out from the mixture. Then add 1 cup of milk and ½ cup of water.

As the mixture starts boiling add the paneer cubes into it. Cover the pan with a lid and let it cook for few minutes over low-medium flame.

As the gravy thickens to your desired consistency add lime juice and fresh cream to it and stir very well.

Put the gas off and garnish with coriander leaves and fresh cream.

Serve with nan, roti, paratha or pulao.

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