Paneer butter masala is one of the most famous paneer dish,which is a classic all time favorite dish of the North Indian Cuisine
Preparation time – 10 min
Cooking time – 10 min
Serves – 4
To grind –
Onion – 2 no’s chopped
Tomato – 2 no’s
Cashew nut – 1/4 cup
Poppy seeds – 1 tbs
Ginger garlic paste – 1 tbs
Butter – 50 gm
Method to grind –
Heat a kadai by adding small portion of butter in it, when it is hot add chopped onion and fry till it turns to translucent. Remove it from the flame and allow it to cool. In the same kadai add paneer and fry till golden brown and set aside.
Make a paste by adding little water. Blanch tomatoes and make a thick paste and keep ready.
Soak cashew nuts and poppy seeds in warm water/ milk for 10 min and make a fine paste by adding little water and keep ready.
Ingredients to make or to prepare paneer butter masala –
Grounded onion paste
Cashew and poppy seed paste
Ginger garlic paste
Paneer (fried to golden brown)
Curds – 1 tbs
Bay leaf – 1 small piece
Cinnamon – 1 small stick
Mace – 1 small flake
Cumin – 1/4 tsp
Kasuri methi – 1 tsp
Garam masala paste – 1 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Chilly powder – 1 tsp
Kashmir chilly powder – 1 tsp
Coriander – 1 small bunch chopped
Honey – 1 tbs
Salt to taste
Method to make or to prepare paneer butter masala –
Heat 1 tbs of butter in a kadai, when it is hot add cumin seeds allow it to splutter, add bay leaf, cinnamon, mace saute
Add ginger garlic paste and fry in a low flame until you get a fresh aroma.
Add grounded masala paste and fry for a while, add tomato paste saute until the mixture separates from edges of the pan.
Add all dry powders and combine together,
Add curds and salt to taste, cook in a low flame, stir
Add cashew nut and poppy seed paste and saute until it mix properly. Add 1 cup of water and bring it to boil for 3 to 4 min in a medium flame until the curry reaches to thick or grayish in consistency.
Add roasted paneer , stir, boil the curry for another 2 min.
Add kasuri methi, honey, stir. Finally add chopped coriander
Serve hot with little butter on the gravy and enjoy with any Indian bread.