Paneer Butter Masala

Paneer Butter Masala is a rich, delicious and creamy dish. It is prepared with soft paneer pieces, butter, onion, tomato and butter. This is an excellent gravy for Naan/Chapatti/Parota and pulav.

Ingredients

Chopped Paneer – 1 Cup
Frozen/Cooked Peas – ¼ Cup
Chopped Onions – 1 (Big)
Dry Kasoori Methi Leaves – 1 tbsp.
Garam Masala Powder – ½ tbsp.
Butter – 3 tsp
Saffron – a pinch
Salt to taste
Oil – 2 tsp
To Saute and Grind
Chopped Onions -2
Chopped Tomatoes – 2
Peeled Garlic – 5 Pods
Peeled & Chopped Ginger – a small pieces
Chilli Powder – 1 tbsp.
Coriander Powder – 2 tbsp.
For Paste
Cashew Nuts – 15
Hot Water – ¼ Cup
In a bowl add cashew nuts and hot water. Soak at least 10 to 15 mins, then grind it as fine paste and keep it aside.
To Temper
Cinnamon Sticks – 1-inch piece
Cumin Seeds -1/4 tsp
Sliced Onion – 1 (Big)
Sliced Capsicum – 1 (Big)
Method
In a vessel, heat butter. Add ginger, garlic and onion pieces and fry for few minutes. Then add chilli powder and coriander powder and switch off the flame. Let it cools down and grind it as fine paste and keep it aside.

In a pan heat little butter, add paneer pieces. Then saute it with little pepper and salt. Then transfer it into separate bowl.

In the same pan, add the ground masala and sautéed paneer with frozen or cooked peas. Let it cook for 10 mons on medium flame.

Add garam masala, salt and mix well. Then add the cashew paste and crushed kashoori methi leaves.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few min. Then transfer it into paneer butter masala.

Serve with Naan/Parota/Chapatti/Pulao…