My 157th recipe,”Paneer Butter Masala”, a delicious and famous North Indian side. After deciding to dedicate today’s post to mom, I wanted to prepare a dish which is one of her favorite. While I could think of mysore pak, poori masala, etc. which are her favorites, I did not want to make them since I am not very fond of them. I instead wanted to make something which is close to both our hearts. I could not think of a dish which fits the bill better than this wonderful paneer butter masala.
While I was in Chennai, myself and my mom would be spending hours of our weekend, shopping at the shops in T.Nagar. We would be tired by the evening and we would always almost end the day by having dinner at a restaurant. I would order the naan and paneer butter masala even without looking at the menu. That is how much myself and my mom like this paneer butter masala. A daughter just like her mom. Such wonderful moments I spent with my mom are so close to my heart and would always cherish throughout my life 🙂
Happy Mother’s Day to all the moms out there. God could not be present everywhere and hence he created moms. Let us all start to take time among our busy days to create fun, unexpected and meaningful moments and to spend more quality time with our families. Show back the love and learn to respect the enormous things moms do. I Love my mom and today being mother’s day I would have loved to spend time with her. But being physically separated by land and sea, I instead wanted to dedicate today’s post to her.
Paneer Butter Masala
Paneer Butter Masala is a North Indian cashew based gravy, made with Indian cottage cheese which goes well with any Indian Flatbread like chapati or naan.
- Paneer - 10 oz (16 pieces after cut)
- Tomato - 3 medium
- Onion - 1 medium (Cubed)
- Garlic - 1 clove
- Cashews - 10
- Butter - 3
- Oil - 1 Tbsp + 1 tsp
- Bay leaf - 1
- Ginger garlic paste - 1 Tbsp
- Turmeric - 1/4 tsp
- Red chilli powder - 1 tsp
- Garam masala powder - 1 tsp
- Coriander powder - 1 tsp
- Salt - 1 tsp (adjust as per taste)
- Sugar - 1/4 tsp
- Water - as needed
- Fresh Cream - 1/2 Cup
- Kasoori Methi - 1 tsp
- Coriander leaves - For garnishing
- If using store bought paneer, cut it into desired shape. Soak it in hot water for about 10 minutes, then drain the water and keep aside. In case of using home made paneer you can skip this step.
- Meanwhile we will prepare the puree and paste needed for the gravy. First mark the skin of the tomatoes with a sharp knife and add it to a pot of boiling water. Let it sit for a few minutes. Now turn off the flame. Run the tomatoes under cold water. You will be able to peel the skin of the tomato easily now. Add it to the mixie/blender along with a large pinch of salt, sugar and grind into a smooth puree. Keep aside.
- Then, heat a pan with a tsp of oil, add the onion, garlic and saute until translucent. Turn off the flame and let them cool to room temperature. Add them to the mixie/blender and grind into a smooth paste. Keep aside.
- Then, soak the cashews in hot water for 5 minutes and add it to the mixie/blender and grind into a smooth paste by adding sufficient water. First give a few pulses without adding water, then add little water and grind until smooth. Keep aside.
- Now melt the butter in a pan along with the oil. Add bay leaf, prepared onion paste, ginger garlic paste and saute in medium flame for about 2 minutes or until the raw smell of the onion is gone.
- Now add all the powders (turmeric, red chilli, coriander, garam masala), salt, sugar, mix well to combine and continue to saute until the oil starts to separate (For about 3 minutes).
- Now add the prepared tomato puree along with 3/4 cup of water, mix well and bring it to a boil. Now add the heavy cream, prepared cashew paste and mix well. Add the crushed kasoori methi, mix well and cook covered in low flame until the oil starts to separate over the top (For about 7 mins).
- Now add the paneer, mix and cook covered for a few more minutes (For about 3 mins) or until you again see oil separation over the masala. Turn off the flame. Add the coriander leaves and give a quick stir. Transfer to the serving bowl.
- Garnish with a tsp of cream and a piece of butter. Enjoy with any Indian bread or simple jeera rice.
- Vegans can use Firm Tofu instead of Paneer. Skip the fresh cream and use Vegan butter. Also, for extra richness, grind the cashews using non-Dairy milk instead of water. However taste would differ.
- I wanted a slightly thick gravy so added only 3/4 cup of water. You can add more according to your desired consistency.
- Instead of using freshly ground onion, first sauteing the onion and then grinding them to paste will help remove the raw smell of it quickly.
- You can even use the store bought tomato puree. Since it would be concentrated than home made puree, adjust the quantity accordingly.
- Do adjust the spiciness (Dry red chilli powder) according to your taste. Quantity mentioned is for a mild gravy.
- If you are not able to crush the kasoori methi into a fine powder, dry roast it for a minute and then crush using your palm.
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.