47
Paneer Butter Masala is a classic Indian dish prepared by cooking fresh Paneer cubes in a rich, smooth and creamy onion and tomato based gravy. This dish foes well with roti, chapati, phulka, naan or any flavored rice.
Â
Ingredients:
Fresh Paneer (Cottage Cheese) – 500gms
Red Ripened Tomatoes – 8, large sized
Onion – 2
Cashewnuts -5
Kasoori Methi – 4 tbsps
Fresh Cream – 100ml
Ginger Garlic Paste – 1 tsp
Garam Masala Powder – 1 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Coriander Seeds Powder – 3/4 tsp
Sugar – 1 tsp
Bay Leaf – 2 inch piece
Butter – 2 tbsps
Oil – 1 tbsp
Salt to taste
Method:
- Blanch tomatoes until the peel separates. Let it cool.
- Chop onions.
- Heat a tsp oil in a wok, and saute onion until translucent.
- Add cashewnut pieces and saute for 2-3 minutes. Let it cool.
- Discard the peel of the blanched tomatoes.
- Blend the tomatoes into a smooth paste and pass this through a strainer to collect the puree. Keep this aside.
- Blend sauteed onion and cashewnuts into a smooth paste adding little water.
- Heat all the remaining oil in another wok and add butter. Adding butter to oil will prevent the butter from charring/browning.
- Add bay leaf and fry for a minute.
- Now add ginger garlic paste and saute for 2 minutes on medium flame.
- Add blended onion paste and continue frying for 2-3 minutes.
- Now add the tomato puree and cook covered for about 5-6 minutes on low flame.
- Meanwhile, heat another wok, and dry roast kasoori methi on low flame until crisp. Turn off the heat and let it cool.
- Rub the roasted kasoori methi between your palms to make a fine powder. You can pass this powder through a fine sieve to collect the fine powder.
- Add this fine powder of kasoori methi, turmeric powder, red chilli powder, garam masala powder, coriander powder, sugar and salt to the cooking gravy. Continue boiling for a few more minutes.
- Add cubed paneer pieces and a little water to adjust the consistency. Continue to boil for 2 more minutes.
- Add fresh cream, mix well and turn off the heat.
- Garnish with chopped coriander leaves.