Another North Indian dish post today. . Paneer butter masala is a Punjabi delicacy and it’s a rich cream gravy. Paneer butter masala is one of the famous paneer dishes and it’s most favorite dish of many. Without any more stories, here’s the recipe.
Step by step recipe for paneer butter masala-
Paneer(cottage cheese)- 250 gms(Home made or store bought)
Onions – 1 medium sized
Tomatoes – 5 no
Green chillies – 2 slit + 2 to grind with onion
Ginger garlic paste – 2 tspn
Cashews – 8-10 nos
Butter – 2 tbspn
Oil – 1 tbspn
Red chilli powder(Cayenne powder) – 1 tbspn
Ginger juliens – 4-5 julienes
Kasturi methi(Dried fenugreek leaves) – 1 tspn
Garam masala – 1/2 tspn
Salt to taste
Water – 1 cup(adjust as per consistency of the gravy you prefer)
Method of Preparation:-
Soak cashews in warm water for 15-20 mins.
In a blender, add 1 chopped onions and 2 green chilli and blend into a paste. Keep aside.
Put chopped tomatoes into the blender and blend separately. Keep aside the tomato puree.
Remove the soaked cashews from water and blend it to a paste, add very little water if required to blend.
In a deep bottom pan, add butter and oil and allow the butter to melt.Now add onion-green chilli paste and fry until raw smell of onions disappears and oil seperates from the sides of the pan.
Next add ginger-garlic paste and saute until raw smell disappears.
Add tomato puree and cook until tomatoes are fully cooked and oil seperates from the sides of the pan.
Add red chilli powder and salt, mix well.
Now add cashew paste and cook for 5-8 mins.
Add water(adjust quatity as per the gravy consistency you prefer) and bring it to boil.
Add ginger julienes and slit green chilli and mix well.
Now add chopped paneer cubes and mix. Be gentle while mixing. Allow the paneer to cook for about 5 mins.
Add kasturi methi, mix. Check for salt. Remove the pan from stove and sprinkle garam masala mix.
Butter paneer masala is ready. Garnish with few ginger julienes, slit green chillies and few strands of grated paneer
Serve hot with phulkas, roti’s or naan.