Paneer Butter Masala

I am posting one of the most exotic dish that is very popular across India. This is one of the must items in menu card, be it any restaurants. The best pair for Butter Naan. I was planning to surprise my husband by making Butter naan and the best gravy that goes well with this is obviously Paneer Butter Masala.Though there are different methods of making this gravy, I wanted to know the authentic way of preparing it. This recipe is really what I wanted.This has been picked up from Samayal Samayal by Venkatesh Bhat. One can learn the professional way of cooking a dish from his video. I have bookmarked several of his recipes. Here am posting the most special one.

Serves:4

Ingredients

1. Paneer/Cottage Cheese-250 gms(Cubed)
2. Cashew nuts-2 tbsp
3. Banglore Tomatoes-4-5 (Medium Size)
4. Ginger Garlic Paste-2 tbsp
5. Bay leaf-2
6. Green Cardamom-3
7. Cinnamon stick-2
8. Kasuri Methi-1 tsp
9. Jeera/Cumin Powder- 1 tsp
10. Kashmiri Red chilli powder-2 tsp
11. Oil-4 tsp
12. Butter- 3 tbsp(Unsalted Cooking Butter)
13. Water-2 cups
14. Sugar- 1 tsp
15. Salt as needed

Garnishing

• Green Chili-1 (Slit)
• Fresh Cream- 1-2 tsp
• Kasuri Methi-1/2-1 tsp

Method

1. Take a pan,add water and bring the water to boiling point.

2. Add tomatoes,cashews,tsp of oil and some salt to the water,close the lid and cook for 5 mins.

3. After 5 mins, strain the concoction. Preserve the strained water as it will be used.

4. Blend the filtered-cooked tomatoes and cashews into a fine smooth paste.

5. Heat 3 tsp of oil in a pan. Add cardamom,cinnamon and bay leaf.Saute well.

6. Add ginger garlic paste to the above pan and saute nicely till the raw smell goes off.

7. Add the strained water to the above pan.

8. Add kashmiri chili powder to the above,mix everything nicely and allow it to boil.

9. Now, add the tomato cashew paste to the above pan and mix nicely.

10. Add sugar,needed salt and allow it to cook.

11. Add the butter and mix nicely.

12. Add some crushed kasuri methi leaves,jeera powder and allow it to cook on low flame.The consistency starts thickening.

13. Add the paneer cubes into the gravy and cook till the paneer becomes soft and covered in gravy sauce.

14. Garnish with fresh cream,some crushed kasuri methi and green chili.

15. Paneer Butter Masala is now ready to be served with any kind of indian flat bread.Goes well with Butter Naan.

Notes,Tips & Add-On's

• Sugar is added to give the dish the required sweetness and also a glaze texture.
• Butter can be added depending on your taste and calories required.More the butter, more creamy the dish is.