Paneer Butter Masala

Paneer butter masala is one of the most popular paneer dish. It is creamy, onion-tomato and cashew based gravy and topped with fresh cream. It can be served with chapatis, rotis, pulka, kulcha and other indian breads. I replace cashew with almonds, since almonds are much healthier than cashew.

Ingredients:

Paneer       – 200 gms

Oil          - 1 tbsp

Ginger       – 1″

Garlic       – 8 cloves

Cumin Seeds  - 1/4 tsp

Onion        - 4 medium size

Tomatoes     – 4 medium size

Cashew nuts or Almonds – 10

Butter       - 3 tbsp

Chili powder – 2 tsp

Coriander Powder - 1 tsp

Cumin Powder - 1/2 tsp

Salt to taste

Sugar        – 1 tsp

Kasuri methi – 1 tsp

Fresh Cream - 2 to 3 tbsp

Method: 

1. Dice paneer into cubes and soak in a warm water. This makes paneer soft. Same water can be added into the gravy.

2. Soak cashew or almonds in a hot water for 15 to 20 mins. Then drain water and keep it aside.

3. Heat 1 tbsp of oil in a pan. Add cumin seeds. when cumin seeds crackles, add ginger, garlic, onion, tomato, and soaked cashews or almonds. Saute it for 10 minutes over medium heat or until it is fully cooked. Allow it to cools down.

4. Once the onion-tomato mixture cools down to room temperature then grind in a blender into fine paste.

5. In a pan, heat 3 tbsp of butter. Once the butter melts, then add grinded onion-tomato paste into it and fry for couple of mins. Add chili powder, coriander and cumin powder, kasuri methi and sugar. Mix them well. Cook this gravy for 5 minutes over medium heat.

6. Add paneer cubes and water according to consistency of gravy and cook for 5 to 6 mins over medium flame. Add Fresh cream at the end and mix well and switch off the flame.

Serve Paneer Butter Masala with Roti, Naan, Kulcha or plain paratha.

Step by Step Pics:

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