Paneer Butter Masala

This is the second Paneer based recipe I am sharing with you. I had earlier shared recipe for delicious

Malai Kofta with you. As you must be aware, Paneer is an variant of fresh cottage cheese common in Indian sub-continent. It is the most common type of traditional cheese used in our cuisine. Historically, it has been used even in ancient India of Vedic times.  It is used to prepare many popular dishes such as Mattar Paneer, Palak Paneer, Saag Paneer, Kadai Shahi Paneer and Paneer Tikka Masala and sweets such as Sandesh, Rasmalai and Rasgulla.

Interestingly, many well-known International food franchisees in India have Paneer based dishes on their menu! These include McSpicy Paneer, Spicy Paneer Wrap, and McPaneer Royale from McDonald's, Peppy Paneer Pizza, Cloud 9, Chef's Veg Wonder and Deluxe Veggie from Domino's  and Potato Paneer Burrito from Taco Bell!

As for Paneer Butter Masala, it is one of the rich and yummiest vegetarian recipes!. I loved every bit of cooking it, though it involved multiple processes and was relatively elaborate.

Preparation time : 30 minutes

Cooking time : 30 minutes


Ingredients :

Paneer [an Indian variant of cottage cheese] - 400 gm

Unsalted Butter - 4-5 tbsp

Oil - 1 tbsp

Tomatoes - 16-18 [approx 1 kg]

Onion - 3 medium size

Cashew nuts - 1/2 cup

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Kashmir red chili powder - 1 1/2 tbsp

Kasoori methi leaves (Dried fenugreek leaves) - 2 tbsp

Garam masala powder - 1/2 tsp

Green cardamom powder - 1/2 tsp

Honey - 1 tbsp

Cream - 1/2 cup

Salt - to taste

Oil - 1 tbsp

Method :

1. Quarter the tomatoes. Roughly chop the onions. 

2. Heat oil in a kadai. Add the tomatoes, onions,cashew nuts and salt. Mix well, close the lid, simmer and cook for 20-25 minutes. Remove from heat. When cooled, blend it to a smooth paste. Strain the tomato mixture, so that there is no skin and also any coarse cashew nut pieces.

3. In the meantime, as tomatoes and cashew nuts are getting cooked, in a deep bottomed kadai, add the butter and oil. Here, I added oil to the butter, otherwise it will turn brown. Add the ginger and garlic pastes and keep stirring to prevent it from turning brown or getting stuck at the base, it will take 2-3 minutes.

4. Add the red chili powder and do not cook for long as the chili powder turns brown. Add the strained mixture and stir well. Add salt and close the lid, simmer and cook for 15 minutes. By this time, the tomato and the cashew nuts get well cooked.

5. In a tava (flat pan) broil the kasoori methi, till you get the fragrant smell.

6. Add the green cardamom, garam masala and honey and mix well. Rub the broiled kasoori methi leaves between your palms, so only the fine powder is taken into the tomato gravy.

7. Add the diced paneer and mix well. Close and cook for a second or two.

8. Finally finish off this yummy gravy by adding the cream. Stir light handed. Take of from heat.

9. Transfer to a serving bowl and top it with cream drippings. Serve hot with naans or rotis.