PANEER BUTTER MASALA

Paneer Butter Masala is one of the India’s most popular paneer recipe. The combination of spiciness and creaminess of this gravy makes it simply irresistible and versatile to be served with tandoori naan, kulcha, pulka, roti, chapati or jeera rice. Everyone’s favorite paneer butter masala can be made at home easily in 30-40 minutes.

PREPARATION TIME : 10 minutes

COOKING TIME         : 20 minutes

INGREDIENTS : (serves 4 persons)

• Paneer                                 - 300 g
• Onion medium size           - 3
• Tomato medium size        - 3
• Garlic cloves                       - 8
• Ginger chopped                 - 2 spoons
• Cashew nuts                       - 15
• Red chilli powder               - 2 spoons
• Sambar powder                 - 3 spoons
• Turmeric powder               - 1/4 spoon
• Garam masala                    - 1/2 spoon
• Butter                                  - 2 spoons
• Kasoori methi leaves        - 1 spoon
• Bay leaf small                     - 2
• Cinnamon stick                  - 1
• Star anise                            - 2 small pieces
• Cloves                                  - 2
• Kalpasi                                 - 1
• Oil                                        - 2 spoons
•  Salt
•  Water

DIRECTIONS:

1. Get ready with all the ingredients.

2. Soak paneer cubes in hot water for 15 minutes. Drain the water and keep aside. (Tip: Soaking in hot water makes paneer soft.)

3. Heat oil and butter in a pan. Add bay leaf, star anise, cinnamon stick, kalpasi, and cloves. Saute for a minute.

4. Add chopped onions, salt, garlic and ginger. Saute well, until the onion turns translucent.

5. Add chopped tomato and saute well, until tomato turns soft and mushy.

6. Add garam masala, turmeric powder, sambar powder and red chilli powder. Mix well.

7. Add the cashews and mix well. Switch of the flame and cool the mixture.

8. Grind the mixture to a fine paste in a mixer by adding little water.

9. Heat 1 spoon of butter in a pan and add 1 bay leaf.

10. Add the prepared paste to the pan. Add 400 ml water. Mix well.

11. Add the paneer to the pan. Mix well.

12. Cover and cook for 12-15 minutes in a low flame. Keep stirring occasionally. (Tip: Do not over cook the paneer it will become rubbery and chewy.)

13. Crush some kasoori methi leaves in palm and add it. Add some finely chopped coriander leaves . (Tip: Check for the consistency and add water if required.)

14. Finally, add 1/2 spoon butter and serve hot with naan!. (Tip: It enhances the taste and flavour of the paneer butter masala.)

ADDITIONAL TIPS:

 => I used chopped ginger and garlic. You can also use ginger garlic paste.

=> I used sambar powder instead you can also use red chilli powder and coriander powder.

=> I used cashews for richness and creaminess of paneer butter masala. You can also add fresh cream in the end for richness and creaminess.

=> You can also use combination of almonds and cashews.

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy adjust the quantity accordingly.

=> I usually use only less amount of whole spices. If you like you can add more.

=> If it is more spicy, after switching off the flame add 2 spoons of curd and give a quick stir.

=> If you like more creamy add milk instead of water.