Paneer Butter Masala

Paneer butter masala is a bright orange colored smooth and creamy North Indian dish.Paneer Butter Masala is basically a Punjabi preparation, also termed as Paneer Makhani. This dish tastes good with naan, roti or any type of bread.

Preparation time : 30 -40 min

Serves : 2 - 3

You Need :

• 1 cup of panner (cubes)
• 2 medium tomatoes
• 1 green chilli
• 1/4 inch ginger piece
• 1/2 cup green peas
• 1/2 cup thick curd (whipped)
• 2 tablespoons oil
• 1 teaspoon of cumin seed(jeera)
• 1 tablespoon coriander powder (dhania powder)
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chilli powder (according to taste)
• 1 bay leaf
• 1 teaspoon salt (according to taste)
• 1/2 teaspoon garam masala
• coriander leaves for garnishing (cilantro)
• Pinch of Asefoetida (hing)
• 1 teaspoon Corn starch (for thickening the gravy)

Methodology:

• Deep fry the paneer cubes on medium heat until the paneer has turned slight golden brown. Set them aside.

• Blend 2 medium sized tomatoes, 1 green chilli and ginger to make a puree.
• In a pan, add 2 tablespoons of vegetable/sunflower oil. Once the oil is heated, add cumin seeds,bay leaf and asefoetida.
• When the cumin seeds crack, add the tomato puree, red chilli powder, salt and coriander seed powder and cook closed for 5 minutes. Tomato puree will leave oil and will reduce in quantity by half.
• Add the whipped curd now and cook for 3-4 minutes with occasional stirring.
• Add green peas and paneer and cook for 5 minutes until the peas are tender.
• If the gravy is thin, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water and add to the gravy.
• Add garam masala and let cook for 1 minute.
• Garnish it with cilantro.

Variations:

1. For a richer taste, you can substitute curd with heavy cream.
2. You can add any combination of vegetables to this dish.