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Paneer Butter Masala

imageA Simple No-fuss recipe for the popular restaurant classic.
No canned tomato purée, artificial colors or premade spice mix…just a few simple fresh ingredients, that come together in total harmony! Paneer lovers, you will love this 🙂

You will need…
Ginger-garlic-green chilli, finely minced

2 small onions, thinly sliced

3-4 med tomatoes (mine were really big so 2 were enough)

400 gms paneer, cubed

4 tbsp cream

Salt, haldi, red chili pwdr, garam masala pwdr and sugar
Some coarsely pounded dhania seeds
A hefty pinch of kasoori methi.

Method:
Heat a tbsp of butter with a tsp of oil in a cooking pan.
Add a tsp of jeera and 1 heaped tbsp of the minced ginger-garlic-green chilli. Cook for a couple of minutes.

Add the sliced onion and cook on medium heat till lightly golden,

Transfer the mix to a blender. Add roughly chopped tomatoes and grind to a smooth paste.

Pour this paste back to the pan. Add 1/2 tsp haldi, 1 tsp red chilli pwdr and salt to taste.

Also add 1/3 tsp dhania pwdr (dry roasted and coarsely pounded). Cover with a lid and cook on medium heat till juices reduce and butter/oil separates.

Do not rush…cook patiently at this stage, the masala should accquire a deep rich reddish hue.

Now mix in 4 tbsp of cream.

Bring to a slow simmer.

Add cubed paneer and 3/4 cup water and mix gently to coat pieces.

Taste gravy, and add about a tsp of sugar to adjust for tartness.

At the end sprinkle 1/3 tsp of garam masala pwdr and a generous pinch of kasoori methi, crushed between the palms of your hands.

Simmer on low heat for 4-5 minutes, till the gravy becomes a shade deeper and turns glossy.
Serve with hot roti/Parantha/naan.

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