Paneer Butter Masala

Paneer butter masala, a Punjabi cuisine is one of my favorite dishes which I order when I'm in India in a restaurant. Here we usually don't get to see it on the menu so have to explicitly ask & order it. I tried it out for the first time with lot of apprehensions. Never knew onion & tomato paste would be so good to the taste buds. The dish gets its richness also from the cashew nut paste that is mixed in the curry.

Ingredients: -

250g Paneer

2 tbsp butter

2 tbsp fresh cream

1 tsp curd

1 big onion

2 big tomatoes or a small tin of tomato puree

100g cashew nuts or a fist full

1 tbsp ginger garlic paste

1 tsp red chili powder

1/2 tsp dhania

1/2 tsp methi & mustard powder (optional. I used it as I'd it at home)

1/2 tsp turmeric

1/2 tsp Kasoori methi

1 tsp garam masala

Coriander

Salt

Method: -

Preparation of the cashew nut paste: -

1. Soak the cashew nuts in Luke warm water for about 10-15 minutes.

2. With very little water or no water dry grind the cashew nuts into a smooth paste.

Pre-preparation of the paneer: -

1. In a heated pan, add 1 tsp of ghee. Saute the paneer cubes till they turn golden brown.

2. Remove it into a cup & pour a cup of hot water on to the fried paneer cubes.

3. Let them remain in hot water for 10-15 minutes, then drain the water & keep aside. This makes the paneer really soft & removes excess ghee sticking to its surface.

Preparation of the onion-tomato paste: -

1. Heat a pan & add 2 tsp of butter.

2. Add the finely chopped onion & saute for a minute.

3. Add turmeric powder & mix well so that all the onion pieces turn yellow.

4. Add tomatoes & mix well. Close the pan with a lid & let the tomatoes cook for 2 minutes.

5. Remove from fire & let the mixture cool.

6. Grind the mixture into a fine paste.

Preparation of the curry: -

1. Heat the pan & add 2 tsp of butter.

2. Add ginger garlic paste & fry till the raw smell of the garlic vanishes.

3. Add the nut paste & fry for a minute or so.

4. Now add the onion-tomato paste & saute well.

5. Add salt, chili powder, dhania powder, methi-mustard powder & garam masala.

6. Add fried paneer cubes & cook on a low flame for 4-5 minutes.

7. Add a little water & let it cook for another 10 minutes or till the desired curry consistency is got.

8. Remove from fire, add fresh cream & curds.

9. Garnish with Kasoori methi & coriander leaves.

10. Serve hot with rice or rotis.