Paneer Butter Masala


250 gms paneer or 1/2 pound of firm Tofu
2 big onions (sliced)
1 green chilli 
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
2 big tomatoes (pureed)
16 whole cashews 
3 tbsp milk
1/2 tsp coriander powder
1/4 tsp of turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp garam masala powder
salt to taste
3 tbsp butter + 1 tbsp butter
2 tbsp fresh cream or heavy whipping cream
Pinch of orange food color (Optional) 


Soak the cashews in milk and set aside for 15 minutes. Then puree to a thick paste along with milk and set aside.

Slice the Paneer into bite size pieces and saute in a tbsp of butter till golden brown, remove into a bowl. Add a cup of hot water and pinch of salt to the fried paneer cubes and let them sit in hot water for 5 minutes, then drain the water and keep the paneer cubes aside.

Heat 1/2 tbsp of butter in a pan and saute the onions. Let them cool and blend the onion, green chilli and ginger garlic paste to a fine paste.  
Heat 1 1/2 tbsp of butter in the same pan, add the onion paste and saute till brown.a Add chilli powder, food color and give it a good stir. Add in the cashew paste and mix well.
Add tomato puree, crushed kasuri methi, coriander powder, turmeric and salt. Stir and let it simmer covered for 10 minutes.
Add the paneer cubes and simmer for 4 to 5 minutes. Add a small cup of water and let it cook on medium heat for 10 minutes or till you get the desired curry consistency. Sprinkle the garam masala, give it a mix, turn off the heat and stir in remaining butter and fresh cream.
Let the curry sit for 10-15 minutes before serving. Garnish with coriander leaves.
Paneer butter masala can be served with bread items or steamed white rice.


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