Paneer Butter Masala (cottage Cheese In A Rich Tomato And Cream Gravy)
This is the very popular and flavorful Paneer Butter Masala. Its rich and sinful. Here is my version of this popular Paneer dish
500 gm Paneer Cubes
2 Tbsp Ginger Garlic Paste (Preferably Home Made)
10 Pcs Cashew Nuts
3 Medium Onions
4 Large Tomatoes
2 Green Chilies Slit
2/3rd Cup Milk
1/3rd Cup Cream
3 Tsp Kashmiri Chili Powder
1 Tsp Jeera Powder
1/2 Tsp Coriander Powder
3 Tsp Kasturi Methi
1 Tsp Garam Masala
1/2 Tsp Sugar
3 Tbsp Oil
2 Tbsp Butter
Salt to taste
Coriander Leaves for Garnishing
1 Tsp Shahi Jeera
Soak cashew nuts in milk for about 30 minutes. Grind into a smooth paste and set aside. If using frozen paneer, soak it in warm water and set aside
Chop Onions and grind them into a paste. Heat Oil and 1 Tbsp butter, when hot add slit chilies, Shahi Jeera, Onion paste, little salt and Ginger Garlic paste. Keep stirring till onion paste turns light brown and the raw smell goes away
Add in the tomatoes, cook for a minute add cumin powder, coriander powder cook for 3 minutes, add a cup of water and cook for 8 to 9 minutes till oil leaves the sides and the mixture forms a thick masala.
Lower the heat, add in the cahsewnut paste, cream and stir. At this stage you may also add in the garam masala , and kasturi methi.
Cook till it comes to a boil, now add in the soaked paneer and stir, check seasoning and let it boil for 2 to 3 minutes more. Turn off the heat, add a tbsp of butter.
Garnish with coriander leaves and serve hot with rotis or rice.
If you are using normal red dry chilies instead of Kashmiri, you may use a little orange food colour