Paneer Butter Masala is one of most popular dish like rajma-chawal or kadi-chawal in India or mostly in northern India. If you are a paneer lover, it is the king of all paneer recipes.
The proportion of onions to tomatoes in this recipe is 1:6. Onions are used for the base but its the tomatoes that add most of the flavor.
Cashew nut adds creaminess and density to the recipe to the recipe but without the calories.
Both whole spices and ground spices are used in this recipe. Whole spices such as bayleaf, cardamom and cloves and add the initial flavoring to the onion tomato mixture. You can add them as is or make a packet using muslin cloth which is easy to fish these out before blending. Dry spices like chili powder, turmeric, garam masala are added later while the blended gravy is simmering for a bit of heat and to pack in the flavor.
Making paneer at home is simple and needs only two ingredients – milk – lemon juice or vinegar. Heat milk and bring to boil then add the lemon or vinegar and simmer the milk till it curdles and separates into paneer.
Paneer Butter Masala – for Rava Ladoo
Paneer Butter Masala
Ingredients
- 250 grams Paneer
- 4 medium tomatoes
- 20 pieces cashews
- 1 bay leaf / tejpatta
- 1 inch ginger
- 3-4 garlic cloves
- 1-2 green chilli
- 3 tablespoon cream
- ¼ teaspoon sugar optional
- ½ teaspoon chili powder kashmiri red
- 2 tablespoon butter
- 1 teaspoon Fenugreek leaves dried kasuri methi
- 1 tsp salt to taste
- 1 tbsp. Green coriander chopped to garnish
- 1 tbsp. ginger julienne – to garnish
Instructions
- Soak cashews in hot water for 20 -30 minutes. Drain cashews and blend in blender adding some water making smooth paste
- Make tomato puree in the blender
- Heat a pan on low flame. Add butter, bay leaf and saute till oil becomes fragrant.
- Add ginger-garlic paste and saute till raw aroma goes away.
- Add tomato puree and saute. cook for some 5-6 minutes and add kashmiri red chili powder.
- Saute till oil leaves edges.
- Add cashew paste and stir well. Saute till the oil leaves the edges again. Keep stirring.
- Add water and mix well. Simmer on a low flame. and bring to boil
- Cook for 3-4 minutes, add half of ginger jullienne. Add green chilli
- Now add salt and sugar. sugar optional.
- Mix well and simmer for a minute or so till the gravy thicken to desired consstency.
- Add paneer cubes. Stir and add cream and kasuri methi
- Add garam masala. Mix gently and switch off the gas.
- Garnish with coriander leaves and ginger julienne.
