BUTTER PANEER

 BUTTER PANEER

Paneer Butter Masala is one of India’s most popular paneer gravy recipe. This recipe with Indian cottage cheese cubes in a creamy tomato sauce is one that I have been making for a long time. This Paneer Butter Masala recipe is a rich and creamy dish of paneer in a tomato, butter and cashew sauce (known as Makhani gravy). The dish has a lovely tang coming from the tomatoes and is slightly sweet with a creamy and velvety feel to it. 

Ingredients for gravy or sauce

1 tbsp oil

2 green cardamoms

3 medium onions, cubed

3 large tomatoes, finely chopped

3/4 tsp salt (adjust to taste)

3/4 tsp sugar

12 to 14 cashew nuts

1 tsp red chilli powder

1 tsp Garam masala powder 

1 tsp coriander powder

1 small bay leaf

1/2 inch cinnamon piece
2 green cardamom
3 cloves

For paneer butter masala

1+1/2 tbsp Butter

1+1/2 tsp ginger garlic paste

200 to 250 grams paneer (2 heaped cups)

1 tbsp kasuri methi

3 tbsp cream

2 tbsp coriander leaves, finely chopped

Recipe:

1. Heat oil in a pan and add green cardamoms. 
   Then cubed onions & fry stirring often until they turn transparent to light pink. 
2. Next add tomatoes & salt. Saute for 3 minutes. Cover and cook till the onion & tomatoes turns soft & completely mushy.
3. Next add in garam masala, coriander powder, cashew nuts, red chili powder & sugar.
4. Fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.
5. Turn off the stove & cool this completely. 
6. Transfer to a blender with 1 cup water. Blend to a really silky smooth puree.
7. *If it is not smooth, then filter it through a strainer to another bowl. Set this aside. 
   

How to make paneer butter masala

1. Heat butter in the same pan. 
2. Optional- When the butter melts, add cinnamon, cloves, green cardamoms & bay leaf. 
3. Reduce the flame to low, saute 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.
4. Pour the blended onion tomato puree.
5. Pour 1/2 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. 
6. 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.
7. Lower the flame completely, then add paneer. Take kasuri methi to your palm and crush it in between your palms. Sprinkle this..
8. Mix & cook covered on a low heat for 2 minutes. Turn off and pour 2 to 3 tbsp of cream & stir.
9. Transfer paneer butter masala to a serving bowl. Garnish with 1 tbsp cream & chopped coriander leaves.

Serve this with butter naan or jeera rice.

Enjoy and keep showering your love.