Paneer butter masala is a delicious bowl of creamy cottage cheese cubes in a rich, flavorsome tomato gravy. It is so versatile that you can have your garlic bread dunked in it or spread it over a pita bread. You can even dip the tortillas to spoon the spicy cheese cubes. My favorite combo with paneer butter masala is a bowl of cooked basmati rice. You can even have it as a solo savior soup. It’s light yet satisfying and calms your hunger for a longer period. You can add it to the menu of your next potluck or party as it is a crowd-pleaser and it’s a breeze to make. Paneer butter masala is inspired by Indian cuisine and it has some unique Indian spices which should not be missed to get the unique flavor. <br /> <br />*** Recipe card – Paneer Butter masala - serves two *** <br /> <br />Ingredients <br />========== <br />Paneer-150 grams <br /> <br />For temper <br />========= <br />Bay Leaf - 1 <br />Ginger- ½ inch <br />Garlic - 1 <br /> <br />For Gravy <br />========= <br />Tomato puree – 150 grams (two tomatoes) <br />Cashew – 10 <br />Chili powder = 2 tsp <br />Butter - 2 tablespoons <br />Water – ½ cup (more if required) <br />Sugar – ½ teaspoon <br />Green chili - 1 <br />Garam masala – ½ teaspoon <br />Dried fenugreek leaves – ½ teaspoon <br />Fresh cream – 2 tablespoons <br />salt <br /> <br />To Garnish <br />========== <br />Fresh cream – 1 tablespoon <br />Julienned ginger – 1 teaspoon <br />Coriander leaves <br /> <br />** Pre-preps ** <br /> <br />Cashew Paste <br />============== <br /> <br />• Soak cashews in half a cup of warm water, for 30 minutes. <br />• Grind it into a smooth, flowing paste. <br /> <br />Tomato puree <br />============== <br /> <br />• Cube the tomatoes into quarters and blend it into a smooth paste. <br /> <br />Ginger garlic paste <br />================= <br />• Crush the ginger and garlic together in a mortar pestle. <br /> <br />** Procedure ** <br />============= <br />1. Heat the pan and add butter and let it warm up in medium-high heat. <br />2. Add bay leaf and wait for a few seconds until it gets aromatic. <br />3. Add ginger-garlic paste and sauté until the raw smell goes off and the paste turns lightly golden. <br />4. Add tomato puree and mix well and cook for 5 to 7 minutes (close the pan to control spluttering) <br />5. Add chili powder and mix well. <br />6. Add cashew paste and mix well. Sauté for 1 to 2 minutes until the mixture becomes thick and fat starts to separate from the mixture. <br />7. Pour water according to the preferred consistency (I added half a cup) and simmer. <br />8. When the gravy begins to bubble, add green chili, salt and sugar and let it thicken for a few minutes. <br />9. Add the paneer cubes and gently mix well. <br />10. Add garam masala and the dried fenugreek leaves and mix well. <br />11. Check the consistency, if the gravy is too thick add some water, and if it is too thin let it simmer for a few minutes more. <br />12. Switch off the heat and add the cream. <br />13. Mix well and transfer to the serving bowl. <br />Garnishing <br />• Garnish with ginger julienne and coriander leaves. <br />• Drizzle more cream and add a cube of butter on top. <br />Serving options <br />• Tastes best with cooked basmati rice or vegetarian pulao. <br />• The second-best option is to eat with roti, phulka, naan, tortillas, and any kind of flatbread. <br />• Have nothing in hand? Eat it just as it is.
