- Malai Paneer-pereferred (shallow fried till slightly brown) : 250 Gms
- Cashew Nuts (halves) : 3 Tbsp
- Onions (medium size) : 2
- Small Capsicum-Thinly sliced : 1/2
- Tomato puree : 1 Cup (250ml)
- Ginger-Garlic paste : 1 Tbsp
- Quality Methi (Fenugreek) : 3/4 Tbsp
- Salt : To taste
- For Spice Powder :
- Quality Garam Masala Powder : 1 Tbsp
- Quality Coriander Powder : 1 Tbsp
- Quality Chilli Powder : 1 Tbsp
- Quality turmeric Powder : 1/4 Tbsp
- For the seasoning :
- Butter : 2 Tbsp
- Oil : 1 Tbsp
- Cinnamon : 1 inch Piece
- Cloves : 2
- Cardamom : 1
- For Garnishing :
- Fresh cream (dairy cream)-Optional : 4 Tbsp
- Finely chopped Coriander leaves : 1 Tbsp
- Kasuri Methi (optional) : 3/4 Tbsp
The origin of this dish dates back to the 1950s when Dadaji Kundan Lal, the founder of Moti Mahal Restaurant, Delhi is credited to have invented the Paneer Butter Masala. Today, Paneer Butter Masala is one of the top 5 dishes ordered in restaurants in
HOW TO PREPARE:
- In a Kadai, heat 2 butter and oil, add Cinnamon, Cardamom and Cloves. Add Onion paste after the spices start sputtering and sauté till they become golden brown. Add Ginger-Garlic paste and sauté a bit more.
- Add cashew paste and sauté nicely.
- Add tomato puree and all the spice powders and Capsicum bits.
- Cook till the oil start leaving.
- Add the shallow fried Paneer cubes.
- Add 3/4 cup of water, salt to taste, Kasuri Methi
- Cook for a few minutes, adjusting the consistency of gravy as per choice.
- Garnish with fresh cream and Coriander leaves.
- Serve hot with Pulao, Rice or Roti.
Note instead of Fresh Pastes you can also use readymade pastes of brand and quantity of choice:
Onion Paste: Chop the onion into 4 pieces, boil in water for 10 minutes Drain water (optional-you can use raw onions also) and grind to a paste.
Tomato puree: Blanch tomatoes, put in boiling water. Drain the water after 10 minutes, drain the remove the skin and puree the tomatoes.
Cashew Nut paste: Soak Cashew nuts in hot water for 15 minutes and grind it to a paste.