Paneer Butter Masala

History

Paneer butter masala also known as paneer makhani is a vegetarian dish from India that is also popular in the west. The dish combines paneer (Indian cottage cheese) in a butter sauce

Summarised Preparation

1- Heat 1 teaspoon of oil in a pan on medium heat. Once the oil is hot, add the bay leaf, cinnamon stick, cloves and saute for few seconds.

Then add the onion, garlic, ginger and saute for 2 to 3 minutes until the onion is brown color.

2- Add the tomatoes and cashews and mix.

3- Then add 1 cup of water.

4- Cover the pan and cook on medium heat for 15 minutes.

5- After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves.

6- Let the mixture cool down a bit and then transfer to a blender. It’s important to let it cool down a bit else it will all blow up from the mixer.

7- Grind the masala to a smooth paste.

8- To the same pan now add 2 tablespoons butter along with remaining 1 teaspoon oil on medium heat.

9- Once the butter melts, add the red chili powder and the Kashmiri red chili powder and fry for few seconds. This will give the curry a nice red color.

10- Then add the ground paste back into the pan along with the garam masala, cardamom powder, sugar, salt and tomato paste (if using).

Add sugar to balance the flavors and for that subtle sweet taste. paneer butter masala should have a little sweet taste to it and you get that from adding cream and sugar.

Mix well and cook for 1-2 minutes.

11- Then add the cream and mix.

12- Add in the paneer and cook for 2 to 3 minutes on medium heat. Finally add crushed kasuri methi.

Garnish paneer butter masala with coriander leaves!

Ingredients

• 250 gm- Paneer

• 2 – Onion

• 4 – tomatoes

• 100 gm Cashews

• 1 inch -Cinnamon

• 2 bay leaf

• 4 to 5 cloves

• 1 tsp- garam masala

• 1 tsp Kashmiri red chili powder

• 2 to 4-cardamom

• Butter and cream