Paneer Butter Masala is the most like side dishes of my whole family for chapathis or rotis. Both my kids have this with almost anything anything. It always used to be the most ordered one during our restaurant trips in the past. But once I have learned the art of making this side dish with out so much fat laden and tastier as the restaurant all the ones in the family prefer mine over the restaurant ones. Here is the recipe doing it my way.
Paneer Butter Masala
You'll Need:
Paneer – 200 gms
Onions – 2, big
Tomatoes – 4, big
Ginger – 2 inch piece
Garlic – 4 cloves
Cinnamon – 1 stick
Cloves – 2
Red chilli powder – 2 tsp
Coriander powder – 2 tsp
Garam masala powder – 2 tsp
Cashewnuts – 15 – 20
Kasuri methi – ½ tsp
Milk – 1 cup
Red food color – 2 pinch (optional)
Salt – to taste
Butter – 3 tbsp
Fresh cream – 3 tbsp
Coriander leaves - chopped for garnishing
Method:
Blanch the onions in hot water for 5 mins, grind it to a paste along with ginger and garlic. Puree the tomatoes. Grind the cashews to a paste with little milk and keep aside.
Cube the paneer. Heat ½ cup of milk in a pan. To this add food color, a pinch of salt and paneer cubes and keep it aside.
Heat 2 tbsp of butter in a pan and add the cinnamon and cloves. When the flavor emits add the onion ginger garlic paste and sauté till the color changes to a light brown. You will see that the butter has been fully absorbed.
Now add the coriander, red chilli and garam masala powder and sauté well till the raw smell disappears. Add the tomato puree at this stage and simmer till the raw smell disappears and the butter starts oozing along the sides.
Add the paneer cubes along with the milk mixture, cashew paste, salt and some more milk to the required consistency and simmer for another 7 -10 minutes. Add the crushed kasuri methi, remaining butter and stir well.
Garnish with chopped coriander leaves, fresh cream and serve hot with chappathis or phulkas.
This is off to Ayeesha Riaz's A.W.E.D Event featuring Indian Cuisine, a brain child of DK
Bon Appetit !!!
