Paneer Butter Masala

paneer-butter-masala
Paneer Butter Masala

Paneer Butter Masala is a classic Punjabi cuisine recipe. Consisting of paneer/Indian cheese, butter and cream and minimal in spices, it has a rich and mild texture on the palate. It has a slightly thick consistency giving a creamy aftertaste. Hence it is often reserved for special occasions or is one of the most ordered items of the menu at restaurants.
Now, with this secret recipe you can easily make it at your homes and enjoy a hearty meal! Bon appétit! 🙂

Ingredients:
Serves 6-8
500g paneer or Indian cheese
5 tbsp melted butter
2 green cardamoms
1 small cinnamon stick
3 medium onions, quartered
3 tbsp ginger-garlic paste
15-20 cashew nuts, soaked in water for 30 minutes
400g large tomatoes, quartered
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp garam masala powder
1/2 cup water
1/2 cup milk
1 tsp salt
1 tbsp dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves
2 tbsp cream

Method:
Step 1: Cut the paneer into cubes/square slices/triangular slices. Set aside.
Step 2: Boil the onions and make a puree in a mixer. Set aside.
Step 3: Boil the tomatoes and make a puree in a mixer. Set aside.
Step 4: Make a paste of the cashew nuts and set aside.
Step 5: Heat butter in a karahi. Lower the heat, add the green cardamoms and cinnamon stick. Next, add the ginger-garlic paste. Mix for 15-20 seconds. Do not let it burn.
Step 6: Add the onion puree. Sauté for 10 minutes, till it changes colour.
Step 7: Then add the cashew nut paste and stir for 5 minutes till the raw aroma disappears.
Step 8: As the contents of the karahi begin to dry, add the tomato puree. Mix well.
Step 9: Sprinkle the turmeric powder, red chilli powder, coriander powder, garam masala powder. Mix well. Cover and cook for 10 minutes. All the oil to separate. Add water when it begins to roast.
Step 10: Add milk and mix well. Give it a boil for 3-5 minutes. Now add the paneer pieces and salt and give a stir. Check and adjust seasoning.
Step 11: At the end, sprinkle the dry fenugreek leaves. Garnish with chopped coriander leaves and add a generous swirl of cream and serve hot with roti/naan/Indian bread!

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