Paneer Butter Masala is a slightly sweet creamy dish of paneer where the Paneer cubes are tossed in tomato and cashew based curry. Butter, fresh cream and paneer adds richness to the curry. It is one of the most sought vegetarian curries in India and is best served with Roti/Kulcha.
Cuisine: Indian
Course: Main Course
Diet: Vegetarian
Prep time: 10 min
Cooks in: 30 min
Servings: 2
INGREDIENTS
- Paneer - 150 gm
- Butter - 3 tsp
- Spices (Cloves, bay leaf, cardamoms and a small piece of cinnamon stick)
- Ginger garlic paste - 1 tsp
- Chopped onion - 1 nos
- Chopped tomatoes - 1.5 nos
- Cashews - 40/50 gm
- Kashmiri red chilli powder - 1 tsp
- Fresh cream - 2 tsp
- Kasuri methi - For garnishing
- Garam Masala - 1/2 tsp
- Salt to taste
INSTRUCTIONS
- Heat 1 tsp of butter in a pan on medium heat. Once the butter is melted, add the bay leaf, a small piece of cinnamon stick, 2 cardomoms, 2 cloves and saute for few seconds.
- Now add the the ginger garlic paste, chopped onion and saute for 2 to 3 minutes until the onion is translucent
- Add the tomatoes and cashews and mix. Sauté until the tomatoes become mushy.
- Now add 1/2 cup of water. Cover the pan and cook on medium heat for 10 minutes.
- After 10 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves.
- Let the mixture cool down a bit and then transfer to a blender. Grind the mixture to a smooth paste and set aside (It’s important to let it cool down a bit else it will all blow up from the mixer)
- To the same pan now add 2tsp of butter and 1tsp oil on medium heat.
- Once the butter melts, add the Kashmiri red chili powder and fry for few seconds. This will give the curry a nice red color.
- Now add the ground paste back into the pan and add 1/2 tsp of garam masala and salt as per taste.
- Mix well and cook for 1-2 minutes.
- Add the paneer and cook for 2 to 3 minutes on medium heat.
- Finally add the fresh cream and crushed kasuri methi.
Voila! Creamy and Tasty Paneer Butter Masala is ready to be served :)
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