Paneer Butter Masala is delicious Punjabi recipe .It is an Indian cheese dish made with a buttery, silky tomato sauce and spices, flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut paste.It has been my favorite since childhood.Now it is favorite of my family too.... This is such a tasty dish that We never forget to have during our visit to the restaurants..It is one of the most popular main course food items in Indian restaurants. I have explored my best to learn this dish in order to acquire the exact or at least to match the so called restaurant taste.
250 gms paneer - Home Made
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli powder ( Kashmiri mirch)
3 big ripe tomatoes (puree)
3 tbsps cashew nut paste
½ tsp coriander powder
pinch of turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp garam masala
salt to taste
3 tbsps butter
2 tbsps fresh cream
First of all cub and saute the paneer in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside.This makes Paneer softer.
Then Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder and combine, followed by the cashew nut paste and combine.
Add tomato puree, crushed kasuri methi, coriander powder ,turmeric powder ,garam masala and salt. Stir and let it simmer for 4-5 mts.
Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.
Let the curry sit for 10-15 mts before serving.Garnish with coriander leaves.
Serve hot with rotis, naan ,parathas ,chapattis or Jeera rice.