Paneer butter masala
portions
Ingredients
- 1 tbsp Oil
- 4 pcs Green cardamoms
- 1 cups Onions cubed
- 1.5 cups Tomatoes
- 0.75 tsp Salt
- 1 pcs Cashew nuts
- 0.75 tsp Red chilli powder
- 1 tsp Garam masala powder
- 1 tsp Coriander powder
- 1 pcs Bay leaf
- 1 pcs Cinnamon piece
- 3 pcs Cloves
- 1.5 tbsp Butter
- 1.5 tsp Ginger garlic paste
- 250 gr Paneer
- 1 tsp Kasuri methi
- 3 tbsp Cream
- 2 tbsp Coriander leaves
Method
- Chop the onions and tomatoes
- Heat 1 tablespoon oil in a pan and add 2 green cardamoms.
- Then add 1 cup cubed onions & fry stirring often until they turn transparent to light pink.
- Next add 1½ cup tomatoes & ¾ teaspoon salt. Saute for 3 minutes.
- Cover and cook till the onion & tomatoes turns soft & completely mushy.
- Next add in ¾ to 1 teaspoon garam masala, 1 teaspoon coriander powder, 12 cashew nuts, ¾ to 1 teaspoon red chili powder
- Fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.
- Turn off the stove & cool this completely.
- Transfer to a blender with 1 cup water. Blend to a really silky smooth puree. If it is not smooth, then filter it through a strainer to another bowl. Set this aside.
- Heat 1½ tablespoon butter in the same pan.
- Optional - When the butter melts, add ½ inch cinnamon, 3 cloves, 2 green cardamoms & 1 small bay leaf.
- Reduce the flame to low, saute 1½ teaspoon ginger garlic paste for 1 minute. It should begin to smell good and the raw smell should go away. Do not burn this as it will leave a bitter taste.
- Pour the blended onion tomato puree. (optional - At this step sometimes I add ¼ teaspoon more red chili powder to adjust the color).
- Pour ½ cup water & mix well. Cover & cook on a medium heat until the gravy thickens & traces of butter or oil is seen on top. Keep checking in between and give a good mix.
- When the gravy is done, it will turn thick and traces of fats will be visible on the gravy. Taste test the gravy and add more salt if needed.
- Lower the flame completely, then add 200 to 250 grams paneer. Take 1 teaspoon kasuri methi to your palm and crush it in between your palms. Sprinkle this..
- Mix & cook covered on a low heat for 2 minutes. Turn off and pour 2 to 3 tablespoons of cream & stir.
- Transfer paneer butter masala to a serving bowl. Garnish with 1 tablespoon cream & 2 tbsps chopped coriander leaves. Serve this with butter naan or jeera rice.