Paneer butter masala is my most favorite dish among vegetarian food for
which I always crave about. I always wanted to try restaurant type paneer
butter masala and this recipe has made me to stop ordering from restaurants. I
even like to eat it plain and I do not know how many of you too like to eat it
without any roti’s or rice.
While making this particular dish I always use homemade paneer and fresh
malai from boiled milk instead of store bought creams. I find it healthier and
cost wise it is economical. Do try this recipe and let us know your reviews in
comment section.
Prep time Cook time Total time
10 min 30 min 40 min
Author: Home
Chefs Cooking
Recipe type: Main
Cuisine: Punjabi
Serves: 3 to 4
Ingredients:
Paneer/cottage cheese 200 gm
Tomatoes medium size 4
Onion medium size 2
Cashew nuts ½ cup
Oil 1 tbsp + 1 tbsp
Butter 3 tbsp
Ginger garlic paste 1 tsp
Kashmiri red chilli powder 1 tbsp
Kasuri methi 1 tsp
Green Cardamom powder ½ tsp
Garam Masala powder 1 tsp
Honey 1 tsp
Fresh cream 2 tbsp
Instructions:
1.Quarter tomatoes and roughly chop onions. Heat a skillet and add
1 tbsp oil to fry tomatoes, onions and cashew nuts.
2.In a medium flame roast it well till they are mushy and set
aside to cool completely.
3.Using a blender make a smooth puree of roasted onion, tomato and
cashew nuts and keep aside.
4.Heat a kadai and add butter and remaining oil to avoid butter
from getting brown. Add ginger garlic paste and kashmiri red chilli powder and
roast it well.
5.Further add the onion, tomato and cashew puree either directly
or strain it with the help of strainer. Here I have added it directly.
6.Now reduce the flame to low and close the lid. Allow it cook
for about 15 minutes till raw smell of the tomatoes disappear.
7.Meanwhile dry roast kasuri methi in a low flame for few seconds
and powder it after it cool down.
8.After about 15 minutes open the lid and stir it once. Add green
cardamom powder, garam masala powder and honey each after few seconds gap and
keep sautéing.
9.Add powdered kasuri methi and paneer and gently mix. Allow it to
cook for further one more minute.
10.Before turning off the flame add fresh cream and mix well.
11.Paneer butter masala is ready to serve with tandoori roti,
kulcha, naan, ghee rice, jeera rice etc.
Note:
1.You can add fresh malai/cream from the boiled milk instead of
store bought cream. Take 2 tbsp of malai add a teaspoon of water and whisk it
well. You will get a store bought like cream.
2.Do not skip any ingredients as the taste will vary.
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