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| Creamy Paneer Butter Masala |
This is a deviation from the authentic Paneer Butter Masala, which I plan to post sometime soon. It does not use – cashew paste, kashmiri red chilli powder and is more creamy than the Paneer Butter Masala.
Serves: 3-4
Preparation Time:30 mins
Cooking Time:25 mins
Ingredients:
- Paneer – 250 gms. Cut into medium sized pieces.I divided the 250 gms of paneer into 30 pieces.
- Tomato – 300 gms. Use absolutely ripe tomatoes and dice it.
- Onion – 150 gms. Dice it.
- Ginger – One 1 inch piece.Crushed and made into a fine paste.
- Garlic – 6 cloves. Crushed and made into a fine paste.
- Butter – 25 gms for the curry.5 gms to be added at the end.
- Vegetable Oil –
- 2 tbsp for frying the paneer.
- 2 tbsp for preparing the tomato-ey base.
- 1 tbsp for the curry.
- Fresh Cream – 50 gms.Whisked.
- Salt – To taste.
Spices:
- Turmeric Powder – 1 tsp
- Coriander Powder – 2 tsp
- Kasoori Methi Powder- Dry roast the kasoori methi and then powder it leaving the stems aside.Use 2 tsp of the powder.
- Green Cardamon Powder – 1/2 tsp. To be added at the end.
Preparation:
Frying the paneer:(2-3 mins)
- Heat 2 tbsp of vegetable oil in a pan.
- Once the oil is hot, lightly fry the paneer pieces in 2 tbsp of vegetable oil for not more than 2 mins.
- Remove the paneer, once done and rest it on a tissue paper.
Preparing the tomato-ey base:(12-15mins)
- Heat 2 tbsp of vegetable oil in the pan and add the onion pieces.
- In low heat, fry the onion pieces for 5-6 mins. Then add the tomato pieces.
- Increase the heat to medium.
- Sprinkle some salt and stir the onion-tomato till the raw-ness of the tomato fades.This should require another 6-8 mins.
- Once the tomato-onion mixture is almost done, turn off the heat.
- In a blender mix the tomato-onion mixture.
Cooking:
- Under medium heat, add 1 tbsp of vegetable oil in a pan and then add 25 gms of butter in it.
- Wait for the butter to melt, then add the ginger and garlic pastes and wait for the ginger-garlic smell to evolve.
- In it add the tomato-ey base.
- Stir for 3-4 mins and then add the Turmeric Powder and Coriander powder.
- Continue to stir for another 5-6 mins.The tomato gravy should be homogenous and should be mature.
- Then add the Kasoori methi.
- After stirring for 1 min, add the fried paneer pieces.
- The curry should contain sufficient amount of gravy and moisture, so extra water will not be required.However, in case the gravy goes too dry, you may opt to add a little amount of warm water.
- Reduce the heat to low.
- Then add the whisked fresh cream.Stir for 4-5 mins.
- Check for the level of salt and add more in case required.
- The curry should be ready – add the extra 5 gms of butter and green cardamon powder at the very end.
Serve with paranthas.
