Paneer Butter Masala (Restaurant Style) [Indian Cottage Cheese in Tomato n Cream Gravy]

Paneer Butter Masala is the authentic tasty dish of North India. In this recipe , Indian cottage cheese( Paneer) is cooked in a spicy tomato n cream based gravy. If you scan through the menu of any Indian Restaurants you will find this dish name for sure :-). This is liked n enjoyed by people from all the age groups  from kids to elders..!! This gravy goes well with any Indian Bread / Jeera Rice / Steamed Rice.

Serves 3-4

Ingredients:

1 full cup paneeer cubes
3 medium- size tomato , pureed
1 tsp red chilli powder ( you can use lil more to make it spicy)
1 tsp cumin powder
1 tsp garam masala powder
1/4 cup fresh cream ( I used Amul)
2 tbsp butter
1 tsp kasuri methi
salt to tatse

To be Ground
1 large size onion, chopped into cubes
an inch size ginger
3-4 garlic cloves
2 tbsp cashew nuts

recipe source:http://www.archanaskitchen.com/paneer-butter-masala-recipe


How To Prepare?

• Lets start with roasting n grinding...Dry roast the cashew nuts and transfer them into a bowl. Now in the same pan dry roast onion, garlic and ginger for a 2-3 minutes. After it cools down , grind all the roasted ingredients into a smooth paste using little water in a mixer. Keep the ground paste aside.
  
  
  
  
• Heat the butter in a kadai/pan. Add the ground paste and saute over medium heat till it is light brown in color.
  
• Add the red chili powder and tomato puree, continue to saute for few more minutes over medium heat till it changes to a bright red color.
  
  
  
• Now add cumin powder, garam masala along with 1 cup of water. Stir well and let the masala gravy simmer for 10 to 15 minutes over medium heat or till it thickens. 
  
  
• Once the gravy thickens add the cream, salt and paneer to it. Stir to combine and simmer for next 5 - 10 minutes and allow the paneer to absorb all the flavor of masala. If the Paneer Butter Masala still seems little bit runny let it simmer for few more minutes. Turn off the heat. 
  
  
  
  
• Sprinkle crushed kasuri methi over the Paneer Butter Masala and Serve. 
  

Tips/Alternative:

• I used 1/2 tsp of  red chilli powder to make it less spicy. That's why its not bright in color. As per my experience , few red chilli powders make the curry turn very bright. I use organic red chilli powder which doesn't make the curry turn very bright. 

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)