- Paneer - 200 grams
- Ripe Tomatoes - 3
- Big Onion - 1
- Cashews - 10
- Ginger-Garlic paste - 2 teaspoons
- Red chilli powder - 2 teaspoons
- Coriander spoon - 1 tablespoon
- Garam masala - 1/2 tablespoon
- Turmeric powder - 1/2 teaspoon
- Kasoori methi / Dry fenugreek leaves - 1 tablespoon
- Lemon - 1/2
- Fresh Cream - 1/2 cup
- Bay leaves - 1
- Cloves - 2
- Butter - 3 tablespoons
- Pre-Preparation Method:
- Cut paneer into small rectangles sprinkle salt on it and set aside.
- Place a pan on flame add a tablespoon of butter and toast the paneer cubes until it turns slightly brown and set aside.
- In a bowl pour hot water and soak the paneer for 5 minutes and then remove the soaked paneer and set aside.
- In the pan add 3 tablespoons of butter and fry chopped onions until it gets cooked. Remove from pan and let it cool.
- After it cools grind it into fine paste and set aside
- Prepare tomato puree as follows;
- Pour water into a sauce pan and drop tomatoes into it.
- See that the tomatoes are well immersed in water.
- Boil for 10 minutes.
- Remove the tomatoes and immediately soak it in cold water (or water at room temperature), this is the blanching process.
- Peel the skin from the tomatoes and grind the tomatoes into a fine paste.
- Tomato puree is now ready
- Extract juice from the lemon
- Add remaining butter to a pan and place on flame, after it starts to melt, add bay leaves and cloves saute for a few seconds, then add the prepared onion paste and stir well, until it turns slightly brownish.
- Then add ginger-garlic paste and mix well until the raw smell leaves.
- Add salt, turmeric powder, red chilli powder, garam masala and stir well.
- Add the cashew paste and stir well cook for 3 minutes.
- Then add prepared tomato puree and cook for another 5 minutes.
- When it seems cooked and raw smell has left, add the paneer cubes and stir well.
- Sprinkle kasoori methi/dry fenugreek leaves and stir well.
- Close the pan with a lid and cook on low flame for another 2 minutes.
- Uncover and add fresh cream and stir well.
- Add a spoon of lemon juice mix well.
- Remove from flame.
- Add a spoon of butter or garnish with fresh cream and Serve hot!!
TIP 1: Cream can be avoided and still the masala will taste good.
TIP 2: Use fresh paneer.
Delicious paneer butter masala is now ready!! Serve with Chapathi, Roti, Dosa, Rice varieties Etc!!