Paneer Butter Masala is probably one of the few dishes which needs no introduction at all. It’s almost everyone’s favourite dish, especially children. There were times when my kids used to order only Paneer Butter Masala and butter nan whenever we used to eat out.
I made this at home after a long time. It came out really well and my kids thoroughly enjoyed it with hot and soft phulkas:)
Paneer – 200 gms
Onion – 3 medium sized
Tomato – 5 medium sized
Garlic – 3-4 cloves
Ginger – 1/2 inches
Milk – 1/2 cup
Fresh cream – 1/2 cup
( I used Amul fresh cream)
Oil – 2 tsps
Turmeric powder – 1/4th tsp
Kashmiri red chilli powder – 1 tsp
Coriander ( dhania) powder- 2 tsps
Cumin powder ( jeera) powder- 1 tsp
Garam masala powder – 1/2 tsp
Kasoori methi ( dry methi leaves) – 1 tsp
Sugar – 1 tsp
Salt to taste
Peel, wash and chop onion, garlic and ginger.
Wash and chop tomatoes.
Cut the paneer into cubes or any desired shape.
Heat 2 tsps of oil in a pan. Add ginger and garlic. Sauté for few seconds and then add the chopped onions. Add little salt and continue to sauté till it turns pink. Now add the chopped tomatoes. Sauté for few seconds and then add turmeric powder, coriander powder, cumin powder, Kashmiri red chilli powder , garam masala and salt to taste. Mix well and sauté till the tomatoes become soft.
Take it off the gas and cool it for sometime.
Add milk, cream ( reserve some for garnishing) and grind it to a smooth purée.
Heat butter in a pan. Add the cardamom and sauté for few seconds.
Add the ground paste, sugar and Kasoori methi and mix well. Check for the seasonings . Add the paneer and let it cook on a medium flame for 10 mins. If the gravy is thick, add little water and mix well and simmer for few more mins.
Drizzle some fresh cream ,sprinkle little garam masala and serve it hot with phulka/ parathas / pulao 🙂