PANEER BUTTER MASALA RECIPE (पनीर बटर मसाला)

Paneer makhanwala/paneer makhani/cottage cheese in sweet tomato gravy.


Now, enjoy the restaurant style curry in your home…especially for veggies…easy to make and ideal for people who does not like spicy food.  A rich creamy gravy with mild flavors…goes well with any Indian bread.  Do try this at home and get ready for the applause..

INGREDIENTS:

·        Paneer = 250 grams.

·        Tomatoes = 3 medium.

·        Onion = 1 medium.

·        Garlic = 5-6 cloves.

·        Ginger = 1 inch.

·        Cashew nuts = 8-10.

·        Salt = To taste.

·        Tomato ketchup = 2 tablespoon.

·        Coriander powder = 1 teaspoon.

·        Sugar = 1.5 teaspoon.

·        Kashmiri red chilli powder = 2 teaspoon.

·        Kastoori methi = 1 tablespoon.

·        Shahi jeera = 1 teaspoon.

·        Refined oil = 1 tablespoon.

·        Garam masala powder= ½ teaspoon.

·        Fresh cream = 1.5 tablespoon.

METHOD

·        In a saucepan, add 1.5 glass of water and roughly chopped onion, tomatoes, garlic, ginger, and cashew nuts.  Let it boil for 10-15 minutes on a medium flame.  Then switch off the flame, strain the vegetables, do not discard the water and let it cool for sometime.

·        In a blender jar, blend the boiled vegetables to make a smooth paste.  Strain the mixture.

·        In a pan, add refined oil, heat it, add shahi jeera and then the gravy paste.  Cook for 5 minutes, now add sugar, salt, coriander powder, tomato ketchup, kashmiri red chilli powder and kastoori methi.  Cook for 1-2 minutes.  Add paneer cubes.

·        We can also add the left over water which we have strained and kept aside to check the consistency of the gravy.  If you think that the gravy is too thick you can add extra water in it, but do not add too much water.

·        When the gravy is done, add garam masala powder and cook for 1 minute.  Switch off the flame and finish it off with fresh cream.

·        Serve hot with nan, roti or parathas.

NOTE:

·        Before adding kastoori methi, microwave it for a minute or roast it on tawa.  Before adding it to the gravy, rub it on the palm for a better taste.