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Paneer butter masala is another high calorie North Indian curry made with lots of butter. Onion is browned and made into smooth paste. Gravy is prepared with onion paste and couple of powdered spices. Paneer is chopped into small cubes and added to the gravy as a finally stem. At last paneer butter masala is garnished with butter and cilantro.
Makes: around 4 Servings of Paneer Butter Masala.
Ingredients:
Paneer (Cubed) 1 Cup
Tomato 1 (optional)
Green Chiles 2 (optional)
Onions 2 Medium
Ginger Garlic Paste 1 tsp
Cashews 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1 tsp
Butter 2 tbsp
Oil 1 tbsp
Kasuri Methi 1/2 tsp
Fresh Cream 1/2 tsp
Cilantro few Sprigs
Method of preparation:
Peel and slice the onion.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Grind the tomato and green chiles into smooth paste.
Grind the cashews into smooth paste with enough water.
Wash and finely chop cilantro.
Heat half of butter and oil in a pan, add onion and fry till light golden brown in color.
Remove from heat, cool the onion to room temperature and grind it into fine paste.
Heat remaining butter and oil in a pan, add ginger garlic paste.
Fry for few seconds, add ground onion paste, cashew paste, red chili powder and coriander powder.
Fry for few more seconds, add tomato puree, kasuri methi, and salt.
Cook on medium flame till the gravy thickens a bit, then add cream.
Finally stir in garam masala, paneer and simmer for a minute or two.
Garnish with cilantro and serve paneer butter masala with any Indian flat bread.
Notes: Make sure not to overcook once the paneer has been added.
Suggestions: Vary the consistency of the gravy with water.
Variations: Alternatively, you can also boil the onion in water for around 8 minutes and then make it into a paste. Paneer cubes can also be deep fried before adding to the gravy.