Paneer Butter Masala

Paneer. I happen to love it. Do you? This dish happens to be one of India’s prized possessions – the most widely requested dish on any restaurant’s menu!

As I sit editing these photos.. All 35 of them … it reminds me of how good this side dish is, and how fun that night was!! I bought home some fresh paneer intending to make a sweet out of it. My brother, the guinea pig, pleads with me to make his favorite curry instead. I cave. I make this along with my crunchy cottage cheese & peas pilaf. We stuff till our esophaguses  (esophagi? esophagus? What’s the right word? ) are full; and we can’t move a muscle. We swear never to stuff so much food into ourselves ever again! (and yet, we know that the next time I make Paneer Butter Masala, the same episode will be repeated! )
Aaah.. .Good times!

Don’t be intimidated by the ‘number of ingredients’ in the recipe. Organization is the key! Arrange all that you need BEFORE you begin. And follow the recipe step by step. You’re gonna have a dish worthy of being on the menu of any 5 star restaurant! Of course, you can make the low-fat version by substituting a lota ingredients. Scroll down to the recipe for ideas on substitutions.
PANEER BUTTER MASALA – The Recipe
What you need -

Soak broken cashews in some warm milk for 5-10 minutes.

To some more warm milk, add Garam Masala powder, Red Chilli Powder, Coriander powder (roast seeds & grind), dry fenugreek leaves (kasoori methi) and tomato ketchup.

Mix well and set aside.

To a blender, add tomatoes. You can blanch and remove the skins if you want.

Blend for 1-2 minutes to a smooth puree.

Set it aside.

In the same blender, add the cashew-milk mixture.

Grind for 2 minutes to form a smooth paste. Set that aside.

Cut the Paneer block into half inch cubes.

You can deep fry the cubes if you want. OR, heat some oil on a non stick pan and arrange the pieces on the pan. Let that fry on each side for 2-3 minutes of medium flame.

Remove and set aside. (This step is optional. You can add the paneer without shallow frying too)

To the same pan with high sides, add the butter, ginger & garlic paste.

Cook for a minute until the butter is fully melted.

Add the chopped onions

Fry for 2-3 minutes until the onions are golden brown.

Add the tomato puree prepared before.

Mix well & let that boil

Let that cook for 10-15 minutes until the tomato reduces to a paste and the ‘fat’ starts to release from the sides.
 
Add the cashew-milk paste as well as the milk-spices mixture.

Mix well and let that boil for sometime. (3-4 minutes till it reduces)

Add half a cup of water to loosen the gravy.

Mix & let it cook for 5 minutes until raw smell of spices disappear.

Season with salt, sugar. (Paneer butter masala is known to be a bit sweet)

Let the gravy boil for 5 more minutes.

Add the Paneer cubes.

Mix well & boil for 3-4 minutes.

Garnish with coriander leaves & serve!

5.0 from 2 reviews

Paneer Butter Masala

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Recipe type: Sides

Cuisine: Indian

Serves: 4

Ingredients

• 1 lb (500 gms) Fresh Paneer (Cottage cheese)
• 1 cup Onions, finely chopped
• 2 Tomatoes (or 8 oz canned tomatoes)
• 5-8 Cashew nuts (use more for richer version)
• 1 TBsp Butter
• 1 tsp grated Ginger
• 1 tsp Garlic, minced
• 2 TBsp Tomato ketchup
• ½ cup Warm Milk (use cream for richer version)
• 1 TBsp Salt (adjust to taste)
• 1 tsp Sugar (more for a more sweeter version)
• 2 tsp Red Chilli Powder
• 2 tsp Garam Masala Powder (homemade or store bought)
• 1 tsp Coriander (dhania) powder (Roast coriander for 2 minutes & grind to a powder) {optional}
• 1 tsp Kasoori Methi (Dry fenugreek leaves) {optional}
• Water, as required

Instructions

1. Soak broken cashews in quarter cup of warm milk for 5-10 minutes.
2. To remaining warm milk, add Garam Masala powder, Red Chilli Powder, Coriander powder (roast seeds & grind), dry fenugreek leaves (kasoori methi) and tomato ketchup.
3. Mix well and set aside.
4. To a blender, add tomatoes. You can blanch and remove the skins if you want. Blend for 1-2 minutes to a smooth puree & Set it aside.
5. In the same blender, add the cashew-milk mixture. Grind for 2 minutes to form a smooth paste. Set that aside.
6. Cut the Paneer block into half inch cubes.
7. You can deep fry the cubes if you want. OR, heat some oil on a non stick pan and arrange the pieces on the pan. Let that fry on each side for 2-3 minutes of medium flame. Remove and set aside. (This step is optional. You can add the paneer without shallow frying too)
8. To the same pan with high sides, add the butter, ginger & garlic paste. Cook for a minute until the butter is fully melted.
9. Add the chopped onions. Fry for 2-3 minutes until the onions are golden brown.
10. Add the tomato puree prepared before. Mix well & let that boil
11. Let that cook for 10-15 minutes until the tomato reduces to a paste and the ‘fat’ starts to release from the sides.
12. Add the cashew-milk paste as well as the milk-spices mixture.
13. Mix well and let that boil for sometime. (3-4 minutes till it reduces)
14. Add half a cup of water to loosen the gravy.
15. Mix & let it cook for 5 minutes until raw smell of spices disappear.
16. Season with salt, sugar. (Paneer butter masala is known to be a bit sweet)
17. Let the gravy boil for 5 more minutes.
18. Add the Paneer cubes. Mix well & boil for 3-4 minutes.
19. Garnish with coriander leaves & serve!

Notes

1. Skip cashews altogether and you’ll have a less rich gravy
2. Instead of butter, you can use vegetable oil too
3. There’s no need to fry the paneer pieces.
4. Make sure the milk / cream is warm. If its cold, it’ll split when added to the gravy