Paneer butter masala is a popular Indian dish. It is a delicious, rich creamy gravy cooked with onion and tomato. This gravy goes well with corn pulao, jeera rice, pulka, naan or roti. Ideal for special dinner or parties. During my school days, whenever I go to a restaurant I will order paneer butter masala and butter naan without even looking at the menu. I make this gravy quite often when I have family (or) friends coming over to our place and its an instant favorite among kids. Here you go with the simple but rich recipe.....
- Paneer - 1cup (Cut into small cubes and then soak in hot water until used)
- Onion - 1cup (roughly chopped)
- Tomato - 1 1/2 cup (roughly chopped)
- Green chilly - 1 (slit into two)
- Ginger - 1 inch
- Garlic - 4 cloves
- Cashew nuts - 6
- Cream - 1/4 cup (its optional, you can replace with milk also)
- Kashmir red chilli powder - 1/4tsp
- Turmeric powder - 1/2tsp
- Coriander powder - 1tsp
- Salt as needed
- Honey - 1tsp
- Kasoori methi - 1tsp
- Butter - 2tbsp
- Oil - 1tsp
- Cardamom - 1
- Clove - 1
- Cinnamon - 1small piece
- Bay leaf - 1
- Heat a pan with tsp of oil, add whole garam (cardamom, clove and cinnamon) when it starts to splutter, add onion fry till golden brown color.
- Add tomato, cook till mushy then add ginger, garlic, give a quick mix. Add turmeric, red chilli and coriander powder, give a toss.
- Once the raw smell goes add cashewnuts. Give a quick stir. Switch off the flame and allow it to cool. Grind them to a smooth paste.
- Heat a pan with butter, add bay leaf and onion tomato paste. Cook till oil separates.
- Now add salt, honey, kasoori methi and paneer. Cook until the gravy coats paneer.
- Finally add cream and cook in low flame for 5 minutes.
- Paneer butter masala is ready to be served. While serving add chopped cilantro.
- You can use milk instead of cream. It's your call.
- You can also replace cashew with almond.
- You can also shallow fry paneer and add to the gravy.
- Adding kashmir red chilli powder will give you that restaurant color. I never prefer adding color to my food.
- Always remember after adding cream cook in low flame or else it may curdle.
- Spicy level should be mild because its paneer butter masala.