PANEER BUTTER MASALA

Paneer Butter Masala is my daughter’s favourite side dish for roti.  When ever we eat out… my little one would order for PBM and would make sure that the order is for spicy gravy and the gravy should be really red in colour as she thinks that pale yellow / orange gravy will be sweet in taste.  I took this recipe from here and made very little changes and my daughter simply loved it.  I make this recipe without cream.

INGREDIENTS
Paneer (Cut into cubes)	200 g
Onion (Sliced)	1 Large
Tomato (Chopped)	2 Large
Ginger  (Chopped)	1” piece
Green Chilli	1
Cashew Nuts	5 - 8
Milk	1/2 cup + 1/4 cup
Cream (optional)	1/4 cup
Kasoori Methi	1 tsbp
Red Chilli Powder	1 tsp
Kashmiri Lal Mirch Powder	1 tsp
Coriander Powder	1 tsp
Turmeric Powder	1/4 tsp
Salt	To taste
Butter	1 tsp + 2 tsp
OIl	1 tsp + 1 tsp
Cardamom	1
Clove	4 - 5
Cinnamon	1 small stick
Pepper corns	8

 

METHOD

• Heat a tsp butter and a tsp of oil.  Fry onion till golden brown.  Add ginger, green chilli and chopped tomatoes and sauté for a minute.  Set aside to cool.  Then grind it into a smooth paste.
• Soak cashew in 1/4 cup of milk for about 20 minutes and then grind it into a smooth paste.  Set aside.
• Heat remaining oil and butter, season it with cardamom, clove, cinnamon and pepper corns.
• Add ground onion-tomato paste and stir fry for about 5 minutes.
• Now, add both chilli powders, coriander powder and turmeric powder.  Mix well and cook for about 10 – 15 minutes or until the raw smell goes off.
• Keep the paneer soaked in hot water to give it a nice soft texture. 
• Add crushed or soaked kasoori methi to the gravy and mix well.
• Add the ground cashew paste and cook for couple of more minutes. 
• When the gravy turns shiny, add 1/4 cup of milk diluted in 1/4 – 1/2 cup of water and salt.  Or as per the consistency required by you.
• When the gravy reached the desired consistency, add paneer cubes (drain all the water) and cream (if using). 
• Keep the flame low and don’t let the gravy boil.  Just mix gently in low flame for about 2 minutes and remove from fire.
• Garish with coriander leaves.