Paneer Butter Masala

Paneer Butter Masala is a mildly spiced curry cooked with paneer (cottage cheese) in a creamy and buttery tomato and onion gravy.

Serves: 4
Cooking Time: 30 to 40 minutes

Ingredients

• 250 grams of paneer, chopped
• a cup of onions chopped
• two cups of tomatoes chopped
• 1-inch ginger crushed
• 0.5 cups of cream
• 3 tablespoons of butter
• a teaspoon dry fenugreek leaves
• Two bay leaves
• Three green cardamoms
• 8 to 10 cashew nuts
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of turmeric powder
• 1.5 teaspoons of red chilli powder (adjust according to spice preference)
• a teaspoon of garam masala or ground spices
• Two tablespoons of oil
• salt to taste
• water as required
• a pinch of dry fenugreek leaves for garnishing
• 1/2 teaspoon of cream for garnishing
• 6 to 8 coriander sprig chopped for garnishing

Procedure

Gravy

• In a pan, add a tablespoon of oil and once the oil has heated, add bay leaves and green cardamoms.
• Sauté for a minute and then add crushed ginger, onion and cook till onion turn golden.
• Add the cashew nuts and sauté for a minute. Then add the tomatoes and cook till tomatoes turn soft.
• Add a tablespoon of butter and once the butter melts. Turn off the flame. Empty the contents in a plate and let it cool down.
• Once everything has cooled down, remove the bay leaves and green cardamoms and keep aside.
• Blend the remaining ingredients into a fine puree. Add a few tablespoons of water if required.

Curry

• In a pan, add a tablespoon of oil and a tablespoon of butter.
• Once the butter melts, add the cumin seeds and let them crackle.
• Add the bay leaves and green cardamoms that were separated initially. Add a teaspoon of dry fenugreek leaves. Sauté for a minute.
• Add the prepared paste with red chilli powder, turmeric powder, garam masala and a tablespoon of butter.
• Cover with a lid and cook for 5 to 6 minutes.
• Add 1/2 cup of water if required and cook for 2 to 3 minutes.
• Add the paneer and cook for 3 to 4 minutes.
• Add 0.5 cup of cream and cook for 2 to 3 minutes.
• Add salt to taste, mix well and turn off the flame.

Paneer Butter Masala is ready. Empty the contents in a serving bowl. Garnish with cream, dry fenugreek leaves and chopped coriander. Enjoy it hot with rice or your favourite bread.

Tips

• For soft paneer, get the fresh paneer from the shop. Then boil paneer for 5 to 6 minutes. Then transfer the paneer to a bowl of chilled water. Remove from chilled water when you are ready to add it to curry.
• If you want to store the curry and reheat again. Remove the bay leaves and green cardamoms to keep the curry mild.