Dinner ideas-Paneer butter masala

"Paneer butter masala"

Paneer butter masala is one of the best Indian dinner recipes. It is so easy to make deliciously at home.  In this post, you are going to know about "how to make paneer butter masala" step-by-step procedures.

paneer butter masala-dinner ideas

This paneer butter masala is a curry lover's dream! Soft paneer dunked in a creamy, silky, super flavorful, and delicious curry. Make this once and I am sure you'll never order it in a restaurant.

"Paneer butter masala"

Ingredients

1.cashews

2.paneer

3.Onions

4.Ripe tomatoes

5.Butter

6.Cream

7.Garam masala, Kashmiri red chilli powder, whole spices, Kasuri methi.

Preparation of Paneer butter masala

1.If using store-bought paneer, pour 2 cups of hot water to the bowl.  Add paneer cubes & rest for about 15 to 20 mins.  Later drain the water and set aside.  This will soften the paneer. 

2.Pour 1 tablespoon oil to a hot pan.  Add 2 green cardamom & 1 cup cubed onions.  Saute them on a medium flame till they turn transparent or lightly pink in colour. 

3.Next add 1 and 1/2 finely chopped tomatoes, and add 3/4 teaspoon salt.  Again saute for 2 to 3 minutes.  Then cover the pan and cook till mushy.

4.When the tomatoes and onions are completely soft-cooked & mushy, a 3/4 to 1 teaspoon red chilli powder, 3/4 teaspoon garam masala, 1 teaspoon coriander powder, 12 to 14 cashews, 3/4 teaspoon sugar.

5.Saute this onion tomato masala on alow heat for 2 to 3 minutes.  It should begin to smell good and aromatic.

6.Cool this completely and add to a blender.  Pour 1 cup water.  Blend this mixture to a super smooth puree.

7.Heat a pan on a low flame with 1 and 1/2 tbsp butter.  when the butter melts, add all of the spices.

8.When the spices begin to sizzle, add 1 and 1/2 teaspoon ginger garlic paste.  Saute for 1 minute or until you begin to smell it good.  The raw smell should go away.  Take care to cook this on a low to medium heat. Do not burn the paste.

9.Next pour onion tomato puree. add 1/4 teaspoon red chilli powder.  This is completely optional,  Ensure the stove flame is at low otherwise the curry begins to splatter.

10.Immediately pour 1/2 cup of water & mix well to bring it to a gravy consistency.  If it is too thick you can add little more water.

11.Cover and cook on a medium flame until the gravy turns thick & flavorful.

12.When the paneer butter masala gravy is ready, you will see traces of fats over the gravy.  This is the colour you may get.  Open the lid and cook until the gravy

turns thicker.  Taste test and add more salt if needed.

13.Make sure the gravy reaches the desired consistency then add 200 to 250 grams paneer. Take 1 teaspoon Kasuri methi in your palm and crush it between both your palms.  Then add dit to the butter masala. Avoid adding paneer when the gravy is still runny.

14.Stir well. Ona low flame cook covered just for 1 to 3 minutes cooking for longer can make the paneer harder.  Add 2 to 3 tablespoons cream and stir.  You should get this thick creamy textures.

Transfer paneer butter masala to a serving bowl.  Garnish with 1 tablespoon cream & 1 tablespoon finely chopped coriander leaves.  Serve paneer butter masala with JEERA RICE, Chapati, Paratha, roti, butter naan or with plain basmati rice.