Paneer Butter Masala Recipe

Paneer Butter Masala is my most favorite gravy and we always order this whenever we visit any North Indian restaurant. Well I know that I have mentioned this for several North Indian veggies but if I am asked to choose only one then it would be Paneer Butter Masala.I love it a lot and usually  order kulchas with it. Kulcha or Butter Naan and paneer butter masala is a hit combo, in my view.

Ingredients:

• 250 gms Paneer (or Tofu), cut into 1-inch cubes
• 2 medium Onions, finely chopped
• 1½ teaspoons chopped Ginger
• 3-4 Garlic Cloves
• 3 medium Tomatoes
• 6-8 Cashew Nuts, soaked in water for 15 minutes
• 1 small piece of Bay Leaf
• 2 Green Chillies, slit lengthwise
• 1/2 cup Full Fat Milk
• 2 teaspoons Kasuri Methi (dry fenugreek leaves)
• 1/2 teaspoon Garam Masala Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon or to taste Red Chili Powder
• 2 tablespoons Fresh Cream (or homemade malai)
• 2 tablespoons Butter
• 2 tablespoons Oil
• Salt to taste

Method: 

• If you are using frozen paneer cubes, then defrost them.
• Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
• Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
• Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.
• Stir and cook for 2-minutes.
• Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
• Add coriander powder and garam masala powder and mix well.
• Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.
• Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy
• Add fresh cream.
• Mix properly and turn off the flame.
• Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve

 Notes:

•  You can add a tiny pinch of  red food color to the gravy along with the masalas.I don't like to use food colors and hence I did not add it.
• The addition of sugar and milk(cream) helps in neutralizing the sourness from tomatoes.So do not miss it.
• You can toss few onion rings and capsicum rings in butter and add along with paneer slices at the end.
• You can even toss paneer slices in butter for few minutes,do not fry for long otherwise they will become tough.As I like to use soft malai paneer I do not like to toss them as I feel they will loose their texture.
• For a vegan version,replace paneer with tofu.Avoid cream,milk and butter.Increase the quantity of cashew nuts in the recipe and follow the same process.