Paneer Butter Masala

In my initial days of cooking, this was the very first paneer dish I ever tried. And it turned out to be good. So today is I am sharing the same.

Ingredients (servings for 4)

• Blanched together 2 medium size onion, 3 medium size tomato, 7-8 cloves garlic, 2 green chillies, 2 inches of grated ginger
• 1 black cardamom
• 1 green cardamom
• 1/2 inch cinnamon stick
• 1 clove
• 1/2 tbsp cumin seeds
• 1/4 tbsp turmeric powder
• 1 tbsp garam masala
• 1 tbsp coriander powder
• 1/2 tbsp crushed Kasoori methi
• 250 GM’s of paneer cut in cubes
• 1 cup fresh milk cream
• Water
• Salt
• 1/2 cup milk
• 2 tbsp butter
• 1 tbsp refined oil or desi ghee
• Red chilli powder (optional)

Procedure

1. Blanch roughly chopped onion, tomato, garlic, ginger and green chillies in pressure cooker by adding 1/2 cup water for 3 whistles.
2. Let this cool down and after cooling, blend it to make a smooth paste.
3. Meanwhile put a tbsp of oil or ghee on a non stick tawa and saute the paneer cubes from all sides till edges are golden brown.
4. In a non stick pan add 2 tbsp of butter and add cumin seeds, cardamoms, cinnamon stick and clove.
5. When they start releasing the aroma, add the onion tomato paste.
6. Cook it on high flame with continuous stiring till half of the moisture is evaporated.
7. Then on low flame add garam masala, coriander masala, turmeric, red chilli powder and a dash of water. Thoroughly mix the spices and let it cook on low flame for 3-4 minutes.
8. Ones the tadka starts releasing oil on the sides, add fresh milk cream and mix it properly.
9. Then add half cup milk and cook it on high flame for one minute.
10. Turn the flame low and add crushed Kasoori methi and paneer cubes.
11. Cover the vessel and cook it on low flame for 7-8 minutes.
12. Turn off the flame and serve it hot with roti, parantha, rice etc.