Paneer Butter Masala Recipe
Paneer Butter Masala is a classic all time favorite dish of the North Indian Cuisine. In this recipe the Paneer, the Indian Cottage cheese is simmer in creamy tomato based gravy. Paneer Butter Masala is one of the most popular vegetarian dish in the menu of restaurants in the Northern province.
Course : Lunch
Ingridients : 200 gram Paneer (Homemade Cottage Cheese) , cut into cubes
3 Tomatoes , pureed
1 teaspoon Red Chilli powder
1 teaspoon Cumin powder (Jeera)
1 teaspoon Garam masala powder
1/4 cup Fresh cream
2 tablespoons Butter (Salted)
Salt , to taste
1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
Ingredients to be ground into paste
1 Onion
1 inch Ginger , peeled
6 cloves Garlic
2 tablespoon Cashew nuts
Instructions To begin making the Paneer Butter Masala, in a mixer grind the ingredients mentioned under ‘to be ground into paste’ like the onion, ginger, garlic and cashew nuts in to a smooth consistency using little water. Transfer to a bowl and set aside till required. Heat the butter in a pan over medium heat. Add the onion paste and saute over medium heat till it is light brown in color and the oil starts separating from the masala. Add the red chili powder and tomato puree, saute once again few more minutes over medium heat. As the masala gets roasted it will change color to bright red.Once the masala gets well roasted, add the cumin powder, garam masala along with 1 cup of water. Stir to combine and let the butter masala gravy simmer for 10 to 15 minutes over medium heat or till it thickens. Once the butter masala thickens add the cream, salt and paneer to it. Stir to combine and simmer for next 5 – 10 minutes and allow the paneer to absorb the flavor of the gravy. If the Paneer Butter Masala still seems little bit runny let it simmer for few more minutes. Turn off the heat. Sprinkle crushed kasuri methi over the Paneer Butter Masala and stir to combine. Serve Paneer Butter Masala hot with Naan, Kulchas or Tawa Paratha for the Punjabi style dinner.
Paneer Butter Masala Recipe
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