Recipe for Paneer Butter Masala
A rice and creamy paneer butter masala recipe, cooked with tomato, spices and cream.
Ingredients
- 500 gms Paneer/ indian cottage cheese cut into cubes
- 5 tbsp butter
- 2 tbsp oil
- 1 Bay leaf
- 2 cloves
- 2 one inch cinnamon
- 2 whole dried red chilies broken
- 1 onion sliced
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 1 tsp Red chili powder
- 6 to mato pureed
- Salt to taste
- 4 tbsp cashew nut paste
- 2 tbsp fresh cream
- 3 tbsp coriander/cilantro finely chopped
Instructions
- Heat half the butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chilies. Sauté for half a minute.
- Add onion and -fry until translucent
- Add ginger paste and garlic paste. Cook for another thirty seconds.
- Mix in coriander powder, red chilli powder and tomato puree. Cook on high heat till oil leaves the masala.
- Add paneer pieces and salt. Add half the coriander leaves/cilantro and half a cup of water. Cook covered on low heat for five minutes.
- Add the remaining butter, cashew paste and cream, give a gentle stir and remove from heat. Garnish with remaining coriander leaves/cilantro. Serve hot with nan, roti or rice.
Notes
If you overcook, the paneer will turn rubbery and spongy.
You can make the gravy a day before,and just before serving, heat the gravy and add the paneer with cream and cashew paste.
You can make the gravy a day before,and just before serving, heat the gravy and add the paneer with cream and cashew paste.