Preparation Time: 60 minutes
Servings: 4
Ingredients:
- 3 big tomatoes - pureed
- 250 g paneer – cubed or paneer made with ½ ltr milk
- 2 big onions
- 1 table spoon ginger-garlic paste
- 1 table spoon red chilli powder
- 3 table spoon cashew nut paste
- 1 table spoon tomato ketchup
- ½ table spoon turmeric powder
- ½ table spoon kasuri methi (dry fenugreek leaves)
- 2 table spoon garam masala powder
- salt and lemon juice - to taste
- 3 table spoon butter
- 3 table spoon fresh cream
- ½ a cup milk
- fresh coriander - chopped for garnish
Method:
- Take 1 table spoon of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
- Skin two onions and blanch them(boil in hot water for 3 mins, then transfer to cold water) then puree them to form a paste.
- Do the same with tomatoes, unless you are using tomato puree directly.
- Prepare a paste of cashew soaked in water for 2 hours.
- Heat 2 table spoon of butter in a pan, and 1 big chopped onion. Fry until golden brown.
- Add ginger-garlic paste. Fry for a minute.
- Add prepared onion paste, saute for 3 minutes, till light-brown.. Add chilli powder followed by the cashew paste and fry for 5 mins.
- Add tomato puree, tomato ketchup, crushed kasuri methi, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
- Add a small cup of milk and let it cook on medium heat till you get the desired curry consistency.
- Add the paneer cubes and simmer for 4-5 minutes.Remove from fire, stir in remaining butter and fresh cream.
- Garnish with coriander leaves.
- Serve the Paneer Butter Masala with any bread of your choice, roti , pulao or simply jeera rice.
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