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Hi all,
Let’s start with the most basic and most famous Indian cuisine
around the world. I personally love Paneer
dishes, and I used to eat delicious paneer curry dishes at least twice a
week.
Since it has been started raining outside so I decided to
make Butter Paneer Masala in restaurant style at home. I love the awesome mouth
watering aroma of it. It is very important to use fresh ingredients in this
dish like fresh paneer, tomatoes, and chilies. There is no need to fry the
paneer cube if you are using fresh paneer, you can directly use them in gravy
but if you are using 1 or 2 days old paneer then it is necessary to fry them
otherwise it will mess up the gravy.
This recipe will serve 4 if you are not so greedy for food.
Preparation time 30 minutes
Ingredients:
- 250gms fresh paneer cut into cubes
- 2 Onions chopped
- 2 Tomatoes chopped
- 5-6 Garlic cloves
- 1” piece Ginger
- 2 green Chilies
- 1/2tsp Garam Masala powder
- Salt as per your taste
- Sugar Powder is optional some people like it some people don’t, add according to your taste personally I like sweet gravy.
- 1/4 tsp Turmeric powder
- 1/4 cup Cashews
- 4-5 Almonds soaked in water and peeled
- 100gms Amul Butter
- 1tsp Oil
- 1 cup Whole milk
- 1/4 cup Kasuri Method (dried fenugreek leaves)
- Chopped coriander for garnish
Method:
In a pan, heat the half butter, when it melts completely,
add the onions and fry till they are transparent. Add the nuts and fry for few minutes
along with the onions till the nuts are slightly golden. Keep aside to cool.
Make paste of ginger, garlic, tomatoes and green chilies or
you can use readymade ginger-garlic paste with tomato puree, but I will prefer
fresh ingredients.
When the onions and nuts are cooled down, grind them to a
thick paste, add some water if necessary.
In a pan or Kadhai put some oil first then add butter to it,
we added the oil before the butter to avoid butter being burn and then add the
tomato paste. Add the salt and turmeric and cook it for 3-5 minutes with continues
stirring to avoid burning.
Now add the onions and nuts paste and add paneer and milk
and sugar powder if you want. Stir well and mix it. Cover and let it simmer for
10 minutes. Add some water if gravy is too thick. Add Garam Masala and Kasuri
Methi. You can add some red chili power for more rich color gravy. I personally
love to use red chilies in gravy.
Cook for few more minutes Garnish with chopped coriander and serve with Tandoori roti and fried rice.
