Paneer Butter Masala, a rich creamy gravy dish is a very popular North Indian Side dish. Fresh Paneer cubes inside the rich, creamy tomato gravy makes the dish more exotic and the wonderful flavours of the Indian spices add more flavour to the dish. I tasted the same "Paneer Butter Masala" in various places like "Sagar.." hotels in Bangalore, in trains, in many good restaurants in South India and in various restaurants in New Delhi, etc., Every version of this dish has its own taste and preparation style. I am sharing my version with all of you, though many of you would be preparing and enjoying this dish in your own way. As its my daughter's favourite, I make this often for her.
Ingredients
Fresh Paneer Cubes - 2 Cups
Onion - 1 Big
Tomato - 2 Medium
Green Chillies - 1 Medium
Cashew Nuts - 1 Handful ( Optional ) ( You can substitute this with Almonds )
Turmeric Powder - 1 tsp
Dry Red Chili Powder - 1 tsp
Garam Masala Powder - 3 tsp
Coriander Powder - 2 tsp
Sugar - A pinch
Salt - To Taste
Ginger Garlic Paste - 1 tbsp
Oil - 2 tbsp
Butter or Ghee - 1 tsp
Cumin Seeds ( Jeera ) - 1 tsp
Fresh Cream - 2 tsp ( Optional )
Coriander Leaves - To Garnish
Method
- In a big non-stick vessel \pan, shallow fry the Paneer cubes with 1 tsp of oil and keep them aside.
- Cut the onions, tomato and green chili and fry them on the same vessel with little bit of oil and make a smooth paste of those using a mixer grinder by adding a handful of Cashew nuts to this mixture. If you don't like to use cashews, substitute this with a handful of almonds and make a fine, smooth grounded paste.
- In the same vessel, add butter or ghee and the remaining oil. When it gets heated up, add the cumin seeds first.
- Then, add the Ginger Garlic paste into the oil and fry them on a low flame till the raw smell completely vanishes.
- After its done, add the grounded paste into the non-stick vessel. Add all the powders as mentioned above along with Salt and a pinch of sugar.
- Mix everything well and let them cook on a medium flame for sometime. When the oil gets separated from the mixture, its an indication that the tomato gravy is almost done.
- Add the fried paneer cubes into the gravy now and close the lid. Let it cook for a minute.
- Switch off the flame and finally add the fresh cream to the Paneer Butter masala and mix it well.
- Garnish with coriander leaves and add few drops of fresh cream on the top just before serving.
- It goes well with roti, chappathi or with any variety of rice pulav.
Tips \ Variations
If you fry the tomatoes and onion before grinding, the preparation time for making the gravy is lesser.
You can always substitute Cashews with Almonds and also the fresh cream at the end is totally optional. Add fresh cream only if its made for a party or for a larger crowd. Fresh cream adds richness, sweetness to the side dish.
You can increase or decrease the spice powder levels according to your taste buds.
