Paneer butter masala

      Paneer butter masala recipe

Restaurant style paneer butter masala recipe made easy with simple cooking, can easily be adapted to no onion and no garlic recipe.

Author: Swasthi

Recipe type: Side

Cuisine: North Indian

Yield / Serves: 4 to 5

Ingredients (240 ml cup used)                           

• 1 tbsp. Oil
• 1 cup cubed onions, 3 medium (optional)
• 1.5 cups finely chopped tomatoes (3 large)
• salt as needed
• 10 to 12 cashew nuts
• 1 tsp. coriander powder
• ½ to ¾ tsp. garam masala powder
• ½ to ¾ tsp. kashmiri red chilli powder (adjust for best color)
• ½ tsp. sugar(optional)
• 1 ½ tbsp. Butter
• 1 bay leaf
• 3 green cardamom
• 1 small cinnamon stick
• 2 to 3 cloves
• 1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)
• 250 grams paneer (2 heaped cups)
• ½ tsp. kasuri methi
• 3 tbsp cream( for restaurant style)
• few coriander leaves for garnish

Instructions

1. Heat a pan with oil, fry onions until they turn transparent.
2. Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
3. Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
4. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
5. Add butter to the same pan, add dry spices and fry for one to 2 minutes. Add ginger garlic paste and saute well until the raw smell disappears.
6. Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes or until the gravy thickens. Let the gravy reach the desired consistency before you add paneer.
7. Add paneer kasuri methi . Stir well and cook for 3 minutes. Can add cream if desired.
8. Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or coriander leaves.

Notes

you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.