Paneer Butter Masala

This weekend I tried my hand at a perennial Indian favourite – Paneer Butter Masala.

reI don’t know if this is really how Paneer Butter Masala is made – but the following recipe is definitely a very tasty one.

Ingredients:

  1. Paneer –  250g, cubedPaneer - Cubes
  2. Butter – a small stick
  3. Cumin seeds (jeera) – 2 pinches
  4. Tomato – 2
  5. Cashewnuts – half a handful
  6. Ginger – a small piece, finely chopped
  7. Garlic – 5-6 cloves, finely choppedGinger-garlic
  8. Kashmiri chilli powder – 1 tbsp
  9. Turmeric powder – ½ tsp
  10. Garam masala – 1 tspChilli-turmeric-garam masala
  11. Sugar – 2 tbsp
  12. Salt – to taste

How to Make:

  1. Leave the cashews to soak in hot water for 30 minutes or so.
  2. In the meanwhile, puree the tomatoes in a food processor, making sure there are no pieces left. Keep aside.Tomato Puree
  3. Take a saucepan and heat it on high flame. Once hot, add the butter and turn down flame to simmer.
  4. Add cumin seeds and sauté for 15 seconds before adding the next set of ingredients.Butter and Sumin seeds
  5. Add 1 tbsp sugar and again keep sautéing, till the sugar turns sticky and brown.
  6. Add the chopped ginger and garlic, and sauté for a minute or two, till it starts turning brown.
  7. Now, pour the tomato puree into this, and increase the flame a bit. Add the chilli powder. Turmeric powder and garam masala to this mixture and turn down the flame again to simmer.
  8. Now, we need to keep stirring the mixture, till the water has almost evaporated and the oil starts separating out (as shown in the pictures).Oil separating
  9. Pour  one and a half glasses of water in the pan and keep stirring. Add salt to taste.
  10. Take 3 or 4 cubes of the paneer and crumble it up. Add it to the pan – this is to add some thickness to the curry.
  11. Now, puree the cashewnuts along with the hot water in which it was left to soak. You will get a milky liquid – again, make sure that there are no cashew bits left, else the curry will have a gritty texture, instead of the creamy one we are aiming for.
  12. Now, increase the flame, and once the mixture starts boiling, add the remaining cubes of paneer.Paneer added
  13. Once the paneer is in, don’t stir too much, or it may crumble.
  14. Pour the cashew milk into the saucepan.  Stir a bit more and finally add the remaining 1 tbsp sugar.Cashew milk added

Paneer Butter masala

Your paneer butter masala is ready.

Garnish with chopped coriander leaves to add that extra fragrance. Serve hot with chappathi, roti or parathas.

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