Paneer Butter Masala

Paneer Butter Masala, a bright orange-colored smooth, creamy and light buttery flavored North Indian dish, is one of the most popular main course food items in Indian restaurants. This is the first north Indian dish I learnt few years ago. Today I prepared this for my family friends who are visiting my home. As they are coming first time here after my marriage, I wanted to surprise them. So I have prepared French fries, our family’s all-time favorite tomato soup, roti and Panner Butter Masala. I am presenting here one among them.

Let’s see how make this creamy panner butter masala.

Ingredients:

Paneer – 1 cup (I used store bought)

Onion – 3 medium size

Tomato – 3 medium size

Cinnamon – 1 inch piece

Cloves – 2 Nos

Cardamom - 1

Cumin seeds/Jeera – 1 tsp

Ginger & Garlic – 1 tsp

Cashew nuts – 2 tbsp

Turmeric – 1/4 tsp

Chili powder – 1 tsp

Coriander powder – 3/4 tsp

Garam masala – 1 tsp

Kasuri methi/Dry methi leaves – 1 tsp

Butter – 1 tbsp + 1 tsp

Salt as needed

Coriander leaves

Method:

Keep all the ingredients ready.

First soak the cashew nuts in hot water for 15 minutes.

Now take onion and chop roughly to 4 or 5 pieces.

Boil them in water for 8 to 10 mins and drain the water completely.

To blanch the tomatoes, put the tomatoes in boiling water and cook for 10 mins. 

Drain the water completely and remove the skin. Let it cool down slightly.

Meanwhile, take the boiled onion and blend it to smooth paste. Keep it aside.

Now blend the soaked cashew nuts to a smooth paste. Keep it aside.

Take the boiled tomato and puree.

Take the paneer and cut into cubes of size you want.

Heat 1 tbsp. of butter in a pan, shallow fry the paneer cubes till it becomes slightly brown.

Take the paneer cubes and Immerse in hot water till use.

Now in the same pan, add 1 tsp butter. When it is hot, add jeera, cinnamon, cardamom and cloves.

When it splitters, add onion paste and saute till the color changes to golden brown.

Now add ginger garlic paste and saute for few minutes. (This step is missing in the pic)

Add cashew nut paste and saute nicely for a few minutes till the raw smell goes.

Now add tomato puree and mix well.

Add turmeric powder, chili powder, coriander powder and garam masala powder.

Cook nicely until the raw smell of the tomato goes and the oil oozes out. Add 1/4 cup water if you want and boil till you reach the right consistency

.

Then drain the water completely and add the paneer cubes to the cooked tomato paste. Mix well.

Add kasuri methi and coriander leaves and mix well.

Simmer the flame and cook for 5 mins.

Add fresh cream at the last if you desire. Close with lid till you serve.

Transfer it to serving bowl.

Serve hot with any pulao or roti.

Note:

Saute the onion paste really well. Wait till the color changes.

Add water only after the oil starts leaving from the oil. Otherwise your masala gives ram smell of tomato.

It should be little thick. Creamy consistency.