Paneer Butter Masala - Restaurant Style
Everything about this desi delicacy is celebratory. This restaurant style paneer butter masala is pure, divine Indian food at its best!
Paneer, Paneer Butter Masala
4 - 5
kashmiri chili powder
kasuri methi leaves
2 - 3
Finely chop the onions and tomatoes. Soak the cashew nuts in water.
Heat some oil in a pan, and add the chopped onions.
Cook till they are tender. As soon as the onions turn translucent, add the chopped tomatoes.
Add salt, and mix well.
Close the lid, and cook for 3 minutes on a low flame.
Open the lid, and add coriander powder, chili powder, garam masala, and cashew nuts.
Stir well, cook till the juices start to disappear, and switch off.
Let it cool. Transfer the onion and tomato mixture to a blender, add a cup of water, and grind to a fine paste.
This is the "masala" of our paneer butter masala. Add more water if the masala it's too thick.
Heat a pan, and melt the butter.
Fry the dry spices, bay leaf, cardamom, cloves and cinnamon, for 1 minute on a low flame.
Crush the ginger and garlic, and add to the pan.
Add the masala to the pan, add more chili powder (if required) for the colour, and mix well.
Cook with the lid closed for 3 minutes.
Open the lid, and cook for some more time if you want to reduce the gravy. Add the paneer cubes and the Kasuri methi leaves.
Add some cream and mix well.
Garnish with coriander leaves and a pinch of methi leaves. Serve hot with roti or naan.
Use only Kashmiri chili powder for this recipe - it adds a beautiful red colour to the curry without making the masala too hot
Crush the ginger and garlic to make a coarse paste before drying in butter. I used a mortar and pestle. Crushing them on the chopping board with the flat surface of your knife will do fine
Kasuri methi adds a welcome bitter note to the sweet flavours of paneer butter masala. But be careful not to overdo it. Too much methi leaves will make your curry taste bitter!