Butter Paneer Masala

Butter Paneer Masala

Butter Paneer Masala

 Ingredients:

• 2 cups Paneer chunks (home made or store bought)
• 1/2 cup peas (optional )
• 1 tsp sugar
• 1 tsp salt to taste
• 6 cashews powdered (or 1 tbs corn starch mixed in with 1/4 cup of water)
• 1 tsp cumin seed
• 2 bay leaf
• 3 tbs oil + 1 tbs butter (or 4 tbs of butter)
• 1/2 cup cream(or whipped yogurt)
• 1/4 cup cilantro chopped
• 1/4 tsp garam masala
• 1 tbs kasoori methi or fresh chopped methi leaves (optional)

Masala Mixture

• 2 medium tomatoes
• 1 green chili
• 1 /4 " ginger grated
• 1/2 tsp turmeric powder
• 1 tbs coriander powder
• 1/2 tsp chili powder

Puree/blend the tomato, chili and ginger together with 1/2 cup of water. Mix in the turmeric, coriander and chili powder and set aside

Method:

In a large non stick sauce pan heat the butter and oil on medium heat.  Add the paneer chunks and shallow fry, use a slotted spatula to flip the paneer every now and then. When the paneer looks slightly browned on most of the sides, remove them from the pan and place them in another dish.
Heat the remaining oil/ butter mixture in the pan. Splatter cumin seeds and add the bay leaves and twirl it around for a  minute. Then carefully add in the masala mixture to the pan. Cook till the raw tomato flavor dissipates and the oil kind a separates. Add the cream and simmer for 2 minutes. To thicken the gravy stir in the cashew powder or the cornstarch mixture. Simmer for another couple minutes. Then add the fried paneer, cooked peas peas and salt. ( PS. Either pre cook the peas and add it in or cook peas in the sauce till they are tender). Add little water if the gravy becomes very thick. Simmer all  for 5 minutes. Stir in sugar if the gravy is on the sour side. Add garam masala cilantro, methi and mix thoroughly. Turn off the heat.

Cooking Tips:

The gravy for this dish can be used as a base to make several other vegetables. One small chopped onion can be sauteed along with the bay leaves to make the dish more flavorful.

Serving Tips:

Serve with rotis or chappatis or naan.