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’.
Ingredients to serve 2-3 :
- Paneer – 200 gm.
- Butter – 3 tbspoon
- Onion (medium) – 1½
- Tomato (small) – 2
- Ginger paste – ½ tbspoon
- Garlic paste – ½ tbspoon
- Cashew nut – 6-8
- Bay leaf – 1
- Cloves – 3
- Turmeric powder – ¼ teaspoon
- Roasted coriander powder – ½ teaspoon
- Chilli powder – ½ teaspoon
- Garam masala powder – ½ teaspoon
- Tandoori masala powder – ½ teaspoon
- Kasuri methi – 1 tbspoon
- Milk – 1 small cup
- Fresh cream – 2 – 3 tbspoon
- Lime juice – 1 teaspoon
- Salt & sugar to taste
- Coriander leaves for garnishing
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.