Paneer Butter Masala

Paneer Butter Masala is one of the most popular recipe in Indian cuisine. The perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread. You can serve it with roti, naan, tortilla, paratha or with steamed rice.

Paneer Butter Masala

Ingredients

• 250 gms paneer
• 1 tsp black pepper powder
• 10-12 cashews
• 2-3 tomatoes
• 1 onion
• 1 inch cinnamon stick
• 3-4 cloves
• 1 bay leaf
• 1 tsp kasuri methi (Dry fenugreek)
• 1 tsp sugar (optional)
• 3-4 tsp butter (I used unsalted low fat butter)
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1 tsp Kashmiri red chili powder
• Salt as per taste
• Water (if needed)

Recipe

Cut panner into cubes and arrange in a plate. Sprinkle some salt and black pepper powder over it and keep it aside.

Soak cashews in little water for 30 minutes. Later grind them to a smooth paste.

Roughly chop tomatoes and onion.
Heat oil in a wok and add chopped onions to it and cook till they become translucent. Now add chopped tomatoes to it. Cook them together till they become soft. Add cloves, cinnamon stick and bay leaf to it and mix well. Cook all the ingredients nicely. Switch off the flame and let it cool down for sometime.
Grind all the ingredients to a smooth paste.

Heat 2 tsp butter in a pan and add grounded tomato onion paste to it. Cook the paste nicely till oil oozes out of it. Now add cashew paste to the cooked tomato onion paste and mix well. Allow it to cook on a medium flame for 2-3 minutes.

Now add dry spices cumin powder, garam masala powder and Kashmiri red chili powder to it and mix well. Crush kasuri methi between your palms and add it to the gravy also add sugar as per your taste and mix well. Let the gravy cook for 2 minutes more.

(If you find the gravy is too thick then you can add little water to it)

Now add panner cubes to the gravy and mix gently. Add salt as per your taste. Cook for 2-3 minutes on medium flame and serve.