Paneer butter masala is one of the most popular paneer recipes in Indian cuisine. Its a perfect combination of spiciness and creaminess gravy . Here is recipe for you all to try.
- Paneer 250gm
- Onion 2 medium, chopped
- Ginger 1 medium piece, chopped
- Garlic 3 to 5 cloves, chopped
- Tomatoes 3 medium
- Cashew Nuts 6-8, soaked in warm water for 10 minutes
- Bay leaf 1 or 2
- Green chilli 3, slit lengthwise
- Full cream milk 1/2 cup
- Garam Masala Powder 1/2 tsp
- Coriander Powder 1 tbsp
- Red Chilli Powder 1 tsp
- Kasuri Methi 2 tsp
- Fresh Cream 2 tbsp
- Butter 2 tbsp
Cut paneer into 1-inch cubes, rinse with water and drain water and keep it aside. Grind onion, ginger, garlic in a mixer and make paste and keep it aside. Grind soaked cashew nuts with 2 tbsp water to make cashew nut paste.
Put tomatoes in warm water for 10 minutes, then drain and make puree. Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and saute until onion paste turns light brown for approximately 5 to 6 minutes.
Add green chilli and red chilli powder and saute for few seconds. Add cashew nut paste and tomato puree. Stir and cook until oil start separate from the puree, it will take around 3-4 minutes. Add coriander powder and garam masala powder and mix well. Add 1/2 cup milk, 1/2 cup water and salt, mix and cook until oil separates. Add paneer cubes, kasuri methi and cook for approx 2 minutes or until you get the desired consistency of gravy. Add fresh cream. Mix properly and turn off the flame. Transfer prepared curry to a serving bowl. Garnish with milk cream or butter and serve with Nan, Roti, kulcha and Jeera rice.
NB:You can also shallow fry paneer cubes and add into the gravy. Enjoy cooking.