Paneer Butter Masala

Paneer butter masala is one of the popular dish in indian cuisine. Made with indian cottage cheese (paneer) rich in tomato gravy and spices is my upmost favourite paneer dish whenever i eat out. I tried the dish at one of local vegetarian restaurant for the first time and i'm hooked by it ever since. Goes well with garlic or plain naan bread. The earthy smell of crushed kasthuri methi/fenugreek leaves is the star ingredient for paneer butter masala. The tanginess of tomato puree with the combination of cream and butter, i can eat it everyday throughout my life




Ingredients

250 g paneer (diced)
2 tbsp butter
1 onion
1 tsp coriander powder
3 tbsp cream
1 tsp garam masala
2 tbsp cashew (ground to paste with little water)
1 green chilly
1 tsp red chili powder
1 tbsp oil
1/2 cup milk
1/2 cup water
1 tbsp kasturi methi (fenugreek leaves)
1 bay leaf
1 tbsp ginger garlic paste
5 tomatoes (blanched and pureed)
salt taste


Methods

In a pan, heat oil and butter. Fry bay leaf for 10 seconds. Add onion, ginger garlic paste and fry for 1 minute

Add the tomato puree and chilly powder. Saute till oil starts to separate the sides of tomato paste

Add cashew paste and coriander powder, stir well. Add milk and water,simmer on a low flame

Add green chilly and salt. Simmer till the gravy thickens

Add the diced paneer and cook for 3 minutes. Crushed kasthuri methi and add into the gravy together with garam masala and stir. Add cream and stir. Remove from flame

Garnish with cubed butter and drizzle with cream

Serve with naan, kulcha or chapati


Notes

• If you are out of stock with paneer, you can try the dish with tofu. Simply dice the tofu 1/2 cm thick and add to the gravy

• If gravy is too thick, add 1/2 water and cook for 3-4 min

• Do not over cooked the paneer, it will become dense