250 gms paneer – cubed and sautÃ© in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli pwd (I used kashmiri chillis) you can increase to 1 1/2 tsps
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashewnut paste
1 tsp coriander pwd
1/4 tsp haldi (turmeric pwd)
1 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1â€ cinnamon)
salt to taste
3 tbsps butter
2 tbsps fresh cream
Heat 2 tbsp of butter in a pan, add the onion paste and sautÃ© till light brown (approx 8-10 mts). Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine, followed by the cashew paste and combine.
Add tomato puree, crushed kasuri methi,coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.
Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
Let the curry sit for 10-15 mts before serving. Garnish with coriander leaves. Serve hot with rotis, naan ,paranthas or simple steamed white rice.
Butter Paneer Masala is cooked on the same lines as Kadai Paneer , a creamy curry where paneer is cooked with bell peppers and tomatoes and served in a kadai (restaurant style).
I enjoy these melt-in-the-mouth tender cubes of paneer, appealing velvety texture and color, bursting with flavor butter paneer masala with rotis, salad and a glass of mango lassi. I love the color, texture and taste of this delicious vegetarian curry. So, now that you have Paneer Butter masala recipe, will you make it?