So don't miss out trying out this paneer butter masala for your house party!
Prep time: 15 Mins
Cooking time: 25 Mins
Serves: 4
Ingredients:
Paneer - 1 pack diced into bite size cubes [ I used homemade paneer]
Onions - 3 Medium size chopped
Tomatoes - 3 diced.
Butter - 4 tbsp
Ginger garlic paste - 1 tbsp
Red Chilli powder - 1 tbsp
Turmeric powder - one pinch
Garam masala - 1 tsp
Jeera powder - 1 tbsp
Amchur/ dry mango powder - 1 tsp [optional]
Cashews - 4-5
low fat Cream - 1.4 cup or milk - 1/3 cup
Salt - to taste
Coriander leaves - to garnish
Method:
Heat the pan, add in 2 tbps of butter and reserve the rest for later, once the butter melts, add the diced paneer and fry until golden brown,
Mean while Dice the onions and tomatoes and keep it ready, Also take some water which you use for cooking in bowl to soak the fried paneer **[this helps the paneer to stay soft until you add them to the gravy. Laying them in a tissue will turn the paneer's texture little hard,Also later you can use this water to loosen the gravy]
Now once the paneer is fried to golden brown, transfer and put them into the water bowl as i mentioned above.
While the heat is on, in the same pan and 1 tbsp of butter and reserve rest and add onion's sautee till pink, then add the ginger garlic paste stir n fry till the smell goes off and later add the diced tomatoes stir in medium flame, once the tomatoes turn mushy add all the masala's mentioned above [red chilli powder, garam masala, turmeric, jeera powder & dry mango powder] and sautee until all the masala's blend well, once done Switch off the flame and transfer the mixture to a plate to cool.
Heat the same pan used to sautee the onions mixture add the remaining butter and melt, add the ground mixture and allow it to boil once, add the cream and stir well and leave it on medium flame for 2 mins.
Now add some salt to taste and stir, add the paneer and coat well with the gravy, and switch off the flame.
Granish with coriander and serve hot with naan, rotis & pulav.