Tuesday, January 10, 2012

Paneer Butter Masala


Fresh Paneer (Cottage Cheese) - 500gms
Red Ripened Tomatoes - 8, large sized
Onion - 2
Cashewnuts -5
Kasoori Methi - 4 tbsps
Fresh Cream - 100ml
Ginger Garlic Paste - 1 tsp
Garam Masala Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 3/4 tsp
Sugar - 1 tsp
Bay Leaf - 2 inch piece
Butter - 2 tbsps
Oil - 1 tbsp
Salt to taste


  1. Blanch tomatoes until the peel separates. Let it cool.
  2. Chop onions.
  3. Heat a tsp oil in a wok, and saute onion until translucent.
  4. Add cashewnut pieces and saute for 2-3 minutes. Let it cool.
  5. Discard the peel of the blanched tomatoes.
  6. Blend the tomatoes into a smooth paste and pass this through a strainer to collect the puree. Keep this aside.
  7. Blend sauteed onion and cashewnuts into a smooth paste adding little water.
  8. Heat all the remaining oil in another wok and add butter. Adding butter to oil will prevent the butter from charring/browning.
  9. Add bay leaf and fry for a minute.
  10. Now add ginger garlic paste and saute for 2 minutes on medium flame.
  11. Add blended onion paste and continue frying for 2-3 minutes.
  12. Now add the tomato puree and cook covered for about 5-6 minutes on low flame.
  13. Meanwhile, heat another wok, and dry roast kasoori methi on low flame until crisp. Turn off the heat and let it cool.
  14. Rub the roasted kasoori methi between your palms to make a fine powder. You can pass this powder through a fine sieve to collect the fine powder.
  15. Add this fine powder of kasoori methi, turmeric powder, red chilli powder, garam masala powder, coriander powder, sugar and salt to the cooking gravy. Continue boiling for a few more minutes.
  16. Add cubed paneer pieces and a little water to adjust the consistency. Continue to boil for 2 more minutes.
  17. Add fresh cream, mix well and turn off the heat.
  18. Garnish with chopped coriander leaves.


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