Paneer Butter Masala

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 powder tsp Chilli, red
  • 1 powder tsp Coriander
  • 1 Coriander
  • 1 Clove Garlic
  • 1 Onion - 1, Medium
  • 1 Tomato - 3, Medium

• Condiments

  • 1 tbsp Ginger-garlic paste

• Baking & Spices

  • 1 powder tsp Garam masala
  • 1 tsp Kasoori methi
  • 1 Salt
  • 1/4 tsp Sugar
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 1/3 tbsp Oil

• Nuts & Seeds

  • 10 Cashews

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Cream, Fresh
  • 10 oz Paneer

• Liquids

  • 1 Water

Found on revisfoodography.com

Description

Ingredients

• Paneer - 10 oz (16 pieces after cut)
• Tomato - 3 Medium
• Onion - 1 Medium (Cubed)
• Garlic - 1 Clove
• Cashews - 10
• Butter - 3 Tbsp
• Oil - 1 Tbsp + 1 tsp
• Bay leaf - 1
• Ginger garlic paste - 1 Tbsp
• Turmeric - 1/4 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - 1 tsp (Adjust as per taste)
• Sugar - 1/4 tsp
• Water - as needed
• Fresh Cream - 1/2 Cup
• Kasoori Methi - 1 tsp
• Coriander leaves - For garnishing

Directions

• If using store bought paneer, cut it into desired shape. Soak it in hot water for about 10 minutes, then drain the water and keep aside. In case of using home made paneer you can skip this step.   Meanwhile we will prepare the puree and paste needed for the gravy. First mark the skin of the tomatoes with a sharp knife and add it to a pot of boiling water. Let it sit for a few minutes. Now turn off the flame. Run the tomatoes under cold water. You will be able to peel the skin of the tomato easily now. Add it to the mixie/blender along with a large pinch of salt, sugar and grind into a smooth puree. Keep aside.   Then, heat a pan with a tsp of oil, add the onion, garlic and saute until translucent. Turn off the flame and let them cool to room temperature. Add them to the mixie/blender and grind into a smooth paste. Keep aside.   Then, soak the cashews in hot water for 5 minutes and add it to the mixie/blender and grind into a smooth paste by adding sufficient water. First give a few pulses without adding water, then add little water and grind until smooth. Keep aside.   Now melt the butter in a pan along with the oil. Add bay leaf, prepared onion paste, ginger garlic paste and saute in medium flame for about 2 minutes or until the raw smell of the onion is gone.  Now add all the powders (turmeric, red chilli, coriander, garam masala), salt, sugar, mix well to combine and continue to saute until the oil starts to separate (For about 3 minutes).  Now add the prepared tomato puree along with 3/4 cup of water, mix well and bring it to a boil. Now add the heavy cream, prepared cashew paste and mix well. Add the crushed kasoori methi, mix well and cook covered in low flame until the oil starts to separate over the top (For about 7 mins).    Now add the paneer, mix and cook covered for a few more minutes (For about 3 mins) or until you again see oil separation over the masala. Turn off the flame. Add the coriander leaves and give a quick stir. Transfer to the serving bowl.    Garnish with a tsp of cream and a piece of butter. Enjoy with any Indian bread or simple jeera rice.