Onion -2
Tomato puree - 1 cup
Ginger garlic paste -1 tbsp
Paneer - 200 grams (I used home made paneer)
Cashew nuts -2 tbsp
Kasuri Methi -3/4 tsp (dry fenugreek leaves)
Salt as required
Spice powder
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 3/4 tsp
Turmeric powder - 1/4 tsp
For the seasoning
Butter- 2 tbsp+ Oil -1 tbsp
Whole garam masala - ( Cinnamon -1 inch piece, cloves- 2, cardamom -1)
For garnishing
Fresh cream - 1/4 cup (dairy cream)Finely chopped coriander leaves
Preparation
Making paneer butter masala is a breeze if you keep all the 4 paste ready.
Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water and grind it to a paste
Tomato puree - Blanch tomatoes- (ie) put them in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.
Cashew nut paste - Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste
Ginger garlic paste -1 tbsp
Cut paneer into cubes
Method
Heat 2 tbsp butter +1 tbsp oil, add whole garam masala, when it splutters , add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.
Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.
Then add tomato puree and all the spice powder mentioned under spice powder.
how to prepare paneer butter masala
Cook till the raw smell of the tomato goes and it starts leaving oil .
Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.
Add the paneer cubes to the cooked tomato paste.
Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.
Garnish with fresh cream and serve with pulao or roti or chapati.
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