Paneer Makhani/Paneer Butter Masala

"Paneer Butter Masala- A very popular paneer dish from North Indian Cuisine. Paneer or cottage cheese is a fresh cheese very common in Indian Subcontinent. This recipe goes by various name like Paneer Makhani, Butter Paneer etc.  This rich and aromatic recipe is prepared with soft paneer served with creamy tomato, onion and cashew paste based gravy. Serve hot with chapattis, paranthas or steamed rice and enjoy this mouth melting excellence."

Cuisine: Indian (North Indian) | Recipe Category: Curry

Prep Time: 20 Minutes | Cook time: 30 Minutes | serving: 4

Ingredients

For the paste (Onion+Tomato+Cashew paste)

1.	Oil	1 Tsp.
2.	Cumin seeds/jeera	1 Tsp.
3.	Cloves	2-3 pc
4.	Cardamom	2-3 pc
5.	Cinnamon stick	1”
6.	Bay leaf	1
7.	Onion, roughly chopped	2 Medium (1 headful cup)
8.	Tomato, roughly chopped	3 Large (2 Cup)
9.	Ginger	1” pc
10.	Garlic gloves	3-4
11.	Cashew nuts	¼ cup
12.	Water	½ cup

For the Paneer Butter Masala

1.	Paneer/Cottage cheese, cubed	2 cup
2.	Oil	2 Tbsp.
3.	Butter	2 Tbsp.
4.	Kashmiri red chili powder	1 Tsp.
5.	Tomato puree	½ cup
6.	green chili, slit lengthwise	2-3
7.	Kasuri methi /dry fenugreek leaves	1 Tsp.
8.	Garam masala	½ Tsp.
9.	Salt	To taste
10.	Heavy cream	¼ cup.
11.	Fresh coriander leaves, chopped	For garnishing

Step By Step Instruction: [Hide Images]

For Gravy

1. Roughly chop onion, tomato, ginger and garlic.
2. Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.
3. When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute.
4. Add chopped tomato and cashews with ½ cup of water. 
5. Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
6. Once cooled, blend the mixture into smooth puree. Pass it through sieve and keep aside.

For Paneer Butter Masala Curry

1. Heat 2 Tbsp. of oil and 2 Tbsp. butter in deep pan. Add red chili powder and pureed mixture.  Cook on a medium flame for 3-5 minutes while stirring occasionally.
2. Next add in tomato puree and cook more for 4-5 minutes.
3. Add slit green chili, garam masala and salt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.
4. Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes.
5. Add in cream, mix everything well and stir the curry for 1-2 minutes.
6. Finally add in Paneer cube, mix gently and switch off the flame.
7. Garnish with cream and fresh coriander leaves. And serve hot with Indian bread, Naan, Chapatti or Steamed Rice.