Paneer Butter Masala

Other name - Butter Paneer Masala

Prep Time: 15 min
Cooking Time: 30 to 40 min
Serves: 3 to 4

Ingredients

1. Paneer - 400 gms
2. Whole milk - 1/2 cup
3. Sugar - 2 tsp
4. Kasoori methi - 3 tbsp
5. Bay leaves - 2
6. Cooking butter (Unsalted) - 3 tbsp
7. Vegetable oil - to deep fry paneer cubes
8. Water - 1 cup (or) as reqd
9. Salt - to taste

Onion paste

1. Onion - 3 medium sized
2. Cumin powder - 1 tsp
3. Cinnamon - 1 inch stick
4. Cloves - 3
5. Green cardamom seeds - 3
6. Poppy seeds (dry roasted) - 1 tbsp
7. Garlic pods - 6 to 8
8. Ginger - 1 inch piece
9. Water - 1/4 cup

Tomato paste

1. Tomatoes - 5 medium sized
2. Cashew nuts - 1/4 cup
3. Kashmiri red chilly powder - 3 tsp
4. Garam masala powder - 2 tsp
5. Kitchen king masala (optional) - 1 tsp
6. Thick tamarind extract - 1/4 cup

For garnishing

1. Cilantro (finely chopped) - 3 to 4 tbsp

Method to deep fry paneer cubes

1. Cut paneer in to small cubes; spread them on 2 to 3 kitchen tissues; set aside for few min to remove excess moisture.
2. Heat oil in a wok on medium flame along with half teaspoon of salt.
3. Deep fry paneer cubes in batches until light golden brown.
4. Keep ready two to three cups of hot water+half teaspoon salt in a wide mouthed vessel.
5. Transfer fried paneer cubes directly in to the vessel containing hot water; set aside.

Method to prepare paneer butter masala

1. Heat unsalted butter in a pan, add bay leaves & saute for few sec.
2. Add the onion paste along with salt & sugar; saute stirring constantly on medium flame for about 6 to 8 min until the raw smell disappears; make sure that the paste does not stick to the pan.
3. Crush dry kasoori methi leaves in between both the palms & add to the mixture; saute for a min or two.
4. Now add tomato paste; reduce gas flame to low; cover with lid & cook the mixture for about 5 to 8 min stirring at regular intervals.
5. Adjust sweet, salt & sour taste as per desired.
6. Drain the deep fried paneer cubes & add them to the above mixture..
7. Add a cup of water; cover with lid; increase gas flame to medium & cook for another 5 to 6 min until the gravy becomes fairly thick.
8. Switch off gas & stir in whole milk.
9. Garnish with finely chopped cilantro.
10. Serve hot with pulao varieties, pooris, rotis, chapathis or phulkas.

NOTE

• I have used Nilgris paneer (store bought) for the recipe.
• Can also use Punjabi malai paneer / Milky mist paneer varieties available at the local grocery stores or Home made paneer for the recipe.
• I have used home made garam masala for the recipe; can also use the store bought one.
• Adjust the quantity of water as per the desired consistency of the gravy.
• Strictly follow cooking instructions for a spicy & luscious paneer butter masala.