Friday, July 17, 2015

Paneer Butter Masala | பனீர் பட்டர் மசாலா

Paneer Butter Masala is a famous and rich accompaniment that goes well with Indian bread varieties. There are so many versions for preparing this gravy, I am posting my version which I have been following since I started cooking. I am posting this recipe in basic (less fat) version - do check notes section.
Ingredients :- 
 Paneer | Cottage Cheese       250 grams  
 Big Onions (roughly chopped)    2
 Big Tomatoes     3
 Cashews    10  
 Ginger garlic paste     1 tsp  
 Cumin powder   1 tsp 
 Turmeric powder  ¼ tsp
 Chilli powder   1 tsp
 Corainder powder  2 tsp
 Kasoori methi    1 tsp  
 Tomato puree    1 tsp  
 Fresh cream    1 tbsp  
 Butter  1 tbsp  
 Salt to taste

Method :-
1). Cube the paneer and keep it immersed in warm water until its usage. This helps to keep the paneer soft.   
2). Heat oil in a pan add onions and saute till translucent. Then add ginger garlic paste and saute till the raw smell leaves. Add tomatoes and saute till it becomes mushy. Switch off.
3). Let the sauteed ingredients cool completely. Grind the above sauteed ingredients to a coarse/fine paste and set aside. Grind the cashews into a fine powder, keep aside.
 4). Heat butter| oil in a pan, add all the spice powders and saute for a minute. Then add the grounded tomato paste with little water and combine. 
5). Add tomato puree along with salt and a cup of water. Let the gravy cook till oil separates and reaches thick consistency. This step is important to get a deep red color to the gravy. Then add the grounded cashew paste along with fresh cream and mix well. 
6). When the gravy begins to boil, add the cubed paneer along with Kasoori Methi and butter. Combine well and let it cook for 3 minutes in medium flame. Switch off and garnish with coriander leaves!
Serve hot with breads or Jeera Rice ! I served this delicious gravy with Avocado Paratha.

Notes :-
# If you do not want to compromise the taste. You can make it more rich by using butter instead of oil.
# Cashew paste makes the gravy rich and gives the restaurant taste. 
# I have used kashmiri red chilli powder as it gives color to the gravy and it is less pungent. 
# You can substitute fresh cream with milk. But dont skip both as it helps to neutralizes the sourness of tomatoes used.
# You can also add a pinch of food color for attaining the bright color. But I personally don't prefer. 

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Related Posts :-

Click here for more :- Bread Accompaniments
Click here for more :- Paneer Recipes


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