Thursday, December 29, 2016

Paneer Butter Masala

Anything with paneer is awesome, that's what my kids say! My son always orders the "orange Paneer" when we go to Indian restaurant. He loves to eat it with rice. It is a rich creamy dish ful of protien.


250 gms Paneer, cut into 1 inch cubes
2 medium onion, quarterd
1 tsp ginger-garlic paste
3 medium tomatoes
6-8 cashews or almonds, soaked in warm water
1 bay leaf
3 green chili, slit
1/2 C milk
2 tsp kasuri methi(dried fenugreek leaves)
1/2 tsp garam masala
1 Tbsp coriander powder
1 tsp kashmiri chili powder or to taste
2 Tbsp heavy cream
2 Tbsp butter
2 Tbsp oil
salt to taste


1. Blanch onion and tomatoes. Remove from water and peel tomato skin and cool.
2. Grind onion and ginger-garlic paste. keep aside.
3. Drain cashews and grind to paste. keep aside.
4. Puree tomatoes and keep aside.
5. Heat oil and butter in a pan over medium heat. Add onion paste and bay leaf; cook for 5 minutes or until lightly browned. Add slit green chili and chili powder and saute for 1 minute. Stir in  cashew paste and cook for 2 minutes.

6. Add tomato puree and cook for 5 minutes or until oil starts to separate.

7. Add coriander powder and garam masala and mix well.
8. Add 1/2 cup of millk and cream along with 1/2 cup water and salt; mix well and cook until oil comes on top, about 5 minutes. Add more water if needed.

9. Stir in cubed paneer and kasuri methi and cook for 3 minutes.

Remove from stove.

10. Serve hot with roti, naar or white rice