Paneer Butter Masala

Paneer butter masala is a good side dish for all Indian Breads. Whenever I go to North Indian restaurant i order Paneer butter masala with naan. It is a heavy side dish, but we can make once in a while. I use home made paneer which will give an extra richness to the gravy.

Let us see how to make Paneer Butter Masala

Paneer Butter Masala Ingredients:
Paneer - 200 gms
Onion - 2
Tomato - 2
Ginger garlic paste - 1 tsp
Cashew - 15
Milk - ¼ cup
Salt - to taste
Kasoori methi - 1 tblsp
Coriander powder - 1 tsp
Chilli powder - ½ tsp
Kashmiri chilli powder - ½ tsp (for colour)
Garam masala - ¼ tsp
For tempering:
Butter - 3 tblsp
Oil - 1 tblsp
Cinnamon - 1 inch
Cardamom - 1
Cloves - 2
Paneer Butter Masala Method:
Cut paneer in to cubes. Soak cashew in little milk for about 15 minutes. Grind cashew into a smooth paste with milk.

Grind onion and tomato separately.

Heat one tblsp butter in a frying pan and fry paneer for about few minutes.

Heat remaining butter and oil in the same pan and add the ingredients under `temper’.

When they crackle add onion paste and sauté. Add ginger garlic paste and sauté till its raw smell goes. Then add all powders and salt and mix well.

Add tomato pulp, cashew paste and kasoori methi and stir thoroughly.

Finally add fried paneer and stir well and boil for few more minutes and serve with naan, phulka, chapati or pulao.

Note:
Add little fresh cream over paneer butter masala while serving.
Crush kasoori methi and add it to the gravy, then only the flavour will be nice.