paneer butter masala recipe

                                           paneer butter masala

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 servings

Ingredients:

• 250 gms Paneer (or Tofu), cut into 1-inch cubes 
• 2 medium Onions, finely chopped 
• 1½ teaspoons chopped Ginger 
• 3-4 Garlic Cloves 
• 3 medium Tomatoes 
• 6-8 Cashew Nuts, soaked in water for 15 minutes 
• 1 small piece of Bay Leaf 
• 2 Green Chillies, slit lengthwise 
• 1/2 cup Milk 
• 2 teaspoons Kasuri Methi (dry fenugreek leaves) 
• 1/2 teaspoon Garam Masala Powder 
• 1 tablespoon Coriander Powder 
• 1 teaspoon or to taste Red Chili Powder 
• 2 tablespoons Fresh Cream 
• 2 tablespoons Butter 
• 2 tablespoons Oil 
• Salt to taste

Preparations:

1. If you are using frozen paneer cubes, then defrost them.
2. Grind onion, ginger and garlic in a grinder and make a onion paste. Grind soaked cashew nuts with 2 tablespoons water to make a cashew nut paste. Blanch the tomatoes (put them in hot boiling water for 8-10 minutes and cover with a lid, drain and rinse them in normal cold water and remove skin) and blend them to prepare a tomato puree.
3. Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
4. Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.
5.  Stir and cook for 2-minutes.
6. Add tomato puree and cook for 3-4 minutes or until oil starts to separate from the puree.
7. Add coriander powder and garam masala powder and mix well.   
8. Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.
9. Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
10. Add fresh cream.Mix properly and turn off the flame.
11. Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.