Paneer makhani /Paneer butter masala is a slightly sweet creamy dish of Paneer, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Masalas such as red chilly powder and garam masala are also used to prepare this gravy. A survey found that Paneer Butter Masala was one of the top 5 food ordered at night in India.
PREPERATION:
Preperation time: 5 mins
Cooking time: 25 mins
INGREDIENTS:
-8 to 10 cashews
-2 heaped cups tomatoes
-200 grams paneer
-1 tbsp. butter
-2 green cardamoms / elaichi
-1 small cinnamon stick
-2 cloves
-1 green chili slit
-1 tsp ginger garlic paste
-¾ to 1 ¼ tsp red chilli powder
-salt as needed
-½ tsp sugar
-1 tsp garam masala
-¼ tsp kasuri methi
-¼ cup cream
STEPS:
1. Add 2 heaped cups of tomatoes and 8
to 10 cashews ( soak in hot water for
5 mins ) in a blender jar and make
smooth puree.
2. In a pan add butter and heat it. Add
slit chilli, 2 cardamoms, 2 cloves and 1
small cinnamon stick.
3. Add ginger garlic paste, when they
begin to sizzle. Saute until the raw
smell goes away.
4. Pour the tomato puree.
5. Cook until the tomato puree
thickens.
6. Add red chili powder and salt.
7. Stir and cook until it begins to leave
the sides. Add 1 tsp garam masala and ½
tsp coriander powder. Mix and saute
for a minute or 2.
8. Add 1 cup water, sugar and mix.
9. Cover and cook on a medium flame
until the gravy thickens.
10. Add paneer.
11. Sprinkle crushed kasuri methi. Stir
gently and cook on a medium heat
for 2 to 3 minutes.
12. Add ¼ cup of cream and cook until it
begins to bubble.
Serve it hot with Indian flat bread - naan or roti.