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.
- Paneer – 250g, cubed
- Butter – a small stick
- Cumin seeds (jeera) – 2 pinches
- Tomato – 2
- Cashewnuts – half a handful
- Ginger – a small piece, finely chopped
- Garlic – 5-6 cloves, finely chopped
- Kashmiri chilli powder – 1 tbsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Sugar – 2 tbsp
- Salt – to taste
How to Make:
- Leave the cashews to soak in hot water for 30 minutes or so.
- In the meanwhile, puree the tomatoes in a food processor, making sure there are no pieces left. Keep aside.
- Take a saucepan and heat it on high flame. Once hot, add the butter and turn down flame to simmer.
- Add cumin seeds and sauté for 15 seconds before adding the next set of ingredients.
- Add 1 tbsp sugar and again keep sautéing, till the sugar turns sticky and brown.
- Add the chopped ginger and garlic, and sauté for a minute or two, till it starts turning brown.
- 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.
- 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).
- Pour one and a half glasses of water in the pan and keep stirring. Add salt to taste.
- 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.
- 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.
- Now, increase the flame, and once the mixture starts boiling, add the remaining cubes of paneer.
- Once the paneer is in, don’t stir too much, or it may crumble.
- Pour the cashew milk into the saucepan. Stir a bit more and finally add the remaining 1 tbsp sugar.
Your paneer butter masala is ready.
Garnish with chopped coriander leaves to add that extra fragrance. Serve hot with chappathi, roti or parathas.