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Paneer Butter Masala

Paneer Butter Masala

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Ingredients Method Video

Ingredients
  

For Puree 
  • 3 Medium Sized Tomatoes, 350g 
  • 3 Big Sized Garlic cloves
  • 1 inch Ginger 
  • 1 Green chili
  • 10 Soaked/Boiled Cashews 
For Paneer
  • 250g Paneer Cubes
  • 1/2 Tablespoon Butter, 1/2 Tablespoon Oil to pan fry
  • Salt to taste
  • Pinch of Kashmiri chili powder 
  • Pinch of Turmeric Powder
For Gravy
  • 1 Tablespoon Butter, 1 Tablespoon Oil 
  • 1 Bay leaf, 3 Cloves, 3 Cardamom, 1 Cinnamon stick
  • 1 medium sized Onion, finely chopped 
  • 1/4 Teaspoon Turmeric powder 
  • 2 Teaspoon Kashmiri chili powder 
  • 1 Teaspoon Coriander powder 
  • 1/2 Teaspoon Cumin powder 
  • The Prepared Tomato cashew paste
  • Salt to taste 
  • 3/4 Teaspoon Sugar 
  • Hot Water, for Gravy
  • Fried paneer cubes
  • Dry Roasted Kasuri methi, crushed 
  • 2 Tablespoon Cream
  • 1/2 Teaspoon Garam masala 
  • Chopped Coriander leaves 
  • 1 Tablespoon Butter

Method
 

  1. Dunk the Paneer Cubes in Warm Water for 10 minutes to make it Softer. Drain them out. This is optional but makes the Paneer Softer as it stays refrigerated.
  2. Pan Fry the Paneer Cubes in oil and Butter. Add pinch of Turmeric, Kashmiri Chili powder and Salt to taste. Fry till Slightly Golden on Medium Low Heat. Keep Aside.
  3. Make a Puree of Tomatoes, Ginger Garlic, Green Chili and Soaked Cashews. Do not add water to this.
  4. In the Same pan, add some oil and Butter. Add Whole Spices, finely chopped Onion. Fry till Onions turn slightly brown.
  5. Add Turmeric, Cumin, Coriander and Kashmiri Chili powder. Add the prepared Tomato Puree. Mix well.
  6. Add Salt and Sugar. Cover Cook on Low Heat for 15 Minutes. Stir in Between.
  7. Cook the mixture till water dries up. Add Hot Water. Check Salt at this stage. If required add more. Add the Fried Paneer Cubes.
  8. Dry Roast Kasuri Methi leaves on a pan for few seconds and then crush them finely. This helps give a Great Flavor Profile to the Paneer Gravy. Add to the Gravy.
  9. Add Cream, Garam Masala and Coriander Leaves. Add more Butter. Serve Hot with Roti/Naan/Rice.

Video