Ingredients (Serves 5 – 6)
1. Paneer – 400 – 500 gm, cut into cubes
2. Oil – 1.5 tbsp
3. Onion – 1/2 small, cubed
Ginger – 1/2 inch, finely chopped
Garlic – 2 medium-large cloves, chopped
Green chilly – 1, finely chopped
4. Tomato, ripe – 4 medium, cubed
Cashews, whole – 8 – 10
Kashmiri chilly powder (good quality) – 1.5 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Sugar – 1/2 – 3/4 tsp or to taste
5. Hot water – 1 cup
6. Salt – To taste
7. Oil – 2 tsp + butter – 1 tbsp
8. Tomato ketchup – 1 tsp
Kasoori methi – 1/2 – 3/4 tsp
Garam masala powder – 1 – 2 pinches
Fresh cream / heavy cream – 1/3 cup
9. Butter – 2 tsp
Method
1. Heat oil in a kadai / heavy bottomed pan. Add onion, ginger, garlic, green chilly and cook until transparent. Add cubed tomatoes, cashews, kashmiri chilli powder, coriander powder and cumin powder. Cook for 6 – 8 minutes till tomato turns mushy. Add 1 cup hot water. Bring to a boil. Cover and cook over low heat for 15 – 20 minutes, stirring in between. Switch off. Set aside to cool down. Grind to a very smooth paste in the large jar of a blender. You can strain it to get a very smooth sauce.
2. Heat little oil + butter in a pan over medium heat. Add the ground paste, a pinch of garam masala powder and cook for 5 – 7 minutes over very low heat. Add tomato ketchup, fresh cream, and kasoori methi. Mix well. Add the paneer cubes. Cook for 2 – 3 minutes over low heat. Taste-check and add salt if required. Switch off. Add 1 – 2 tsp butter. Serve with naan/ pulao / chapathi.
Whenever I thought of eating some Indian main dish, paneer butter masala is what my mind stuck to. Thanks for sharing the ingredients and method; I’d love to prepare following your guidelines. I ate this favorite Indian dish at one of the restaurants in Mohali, which was very palatable. Thanks for sharing.
May I know the recipe of the rice served with this
sure, will post sometime..
What rice is it? Was it your recent post on your tube channel
yes