Paneer Masala Recipe

Description

Paneer Butter Masala, also known as butter paneer, is a rich and creamy curry made with paneer, spices, onions, tomatoes, cashews, and butter. The curry is cooked in butter, which gives it its characteristic buttery flavor. It is a very popular dish in Indian restaurants.

Ingredient

• 1 tablespoon oil
• 2 green cardamoms (or ¼ to ⅓ tsp ground cardamom, elaichi)
• 1 cup onions (120 grams), 1 large, chopped
• 2 cups tomatoes (350 grams), 4 medium, finely chopped
• ¾ teaspoon salt (adjust to taste) and ¾ teaspoon sugar (optional)
• ¾ teaspoon salt (adjust to taste)
• ¾ teaspoon sugar (optional) and 15 whole cashew nuts (or almonds)
• ¾ to 1 teaspoon Kashmiri red chili powder (or paprika)
• ¾ to 1 teaspoon garam masala powder (adjust to taste)
• 1 teaspoon coriander powder (daniya powder) (optional) and 1 cup water (to blend)

• 1½ to 2 tablespoons Butter and 1½ teaspoons ginger garlic paste (or ¾ inch ginger, 3 medium garlic cloves)
• ½ cup water (adjust as required, to cook the gravy) and 250 to 300 grams (9 to 10 oz) paneer
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 3 tablespoons cream (heavy cream, whipping cream or cooking cream)
• 2 tablespoons coriander leaves (cilantro finely chopped) (for garnish)

Steps

1. Soak 250-300 grams of paneer cubes in 2 cups of warm water for 10 minutes, then drain and set aside.

1. Heat 1 tablespoon of oil in a pan, add 2 green cardamoms and 1 cup of cubed onions, and sauté until transparent.


2. Add 2 cups of finely chopped tomatoes and ¾ teaspoon of salt, sauté for 2-3 minutes, then cover and cook until mushy.


3. Add ¾ to 1 teaspoon of Kashmiri red chili powder, ¾ to 1 teaspoon of garam masala, 1 teaspoon of coriander powder, 15 whole raw cashew nuts, and ¾ teaspoon of sugar. Sauté on low heat for 2-3 minutes.


4. Cool the mixture, then blend it with 1 cup of water to a smooth puree. Strain if necessary.

1. Heat 1½ tablespoons of butter in a pan on low heat. Add 2 green cardamoms, 1 bay leaf, ½ inch of cinnamon, and 3 cloves.


2. When the spices sizzle, add 1½ teaspoons of ginger-garlic paste and sauté for 1 minute.


3. Pour in the onion-tomato puree and ¼ teaspoon of red chili powder (optional).


4. Add ½ cup of water and mix well.


5. Cover and cook on medium flame for 10-12 minutes until the gravy thickens.


6. Add the paneer and 1 teaspoon of crushed kasuri methi.


7. Stir well and cook covered on low flame for 1-3 minutes.


8. Add 2-3 tablespoons of cream and stir.

1. Garnish with 1 tablespoon of cream and 1 tablespoon of finely chopped coriander leaves.


2. Serve with Rice and/Roti.