Paneer / Indian Cottage Cheese, cubes – 250 gms
For the Tomato Puree:
Tomato Puree – 2 – 3 big ones
Bay leaf – 2 small
Cardamom – 2
Nutmeg – 1/2″
Mace – 2 pieces
Wash and make a cross slit on the tomato tops. Bring a cup of water to boil, add the tomatoes. Simmer for 5 -7 mins. Once cooled, peel off the tomato skin and chop fine. Cook these chopped tomatoes along with rest of the ingredients for 2 -3 mins. Once done, cool. Then grind to a smooth paste and strain through a colander. This puree can be refrigerated for a week.
For Roasted Coriander and Cumin powder
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 & 1/2 tsp
Dry roast the coriander and cumin seeds till they crackle, ensuring they don’t get burnt. Cool and grind to a fine powder. This can be stocked as well.
For the gravy:
Onions – 1 big
Tomato Puree – 2 cups
Roasted coriander and cumin powder – 1 tsp
Ginger Garlic paste – 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder – 1/2 tsp
Thick cream – 1/2 cup
Kashmiri Chili powder – 1 tsp
Kasuri methi – 1 tbsp
Cashew nut paste – 1 tbsp
Butter – 2 tbsp
Cream – 2 tbsp
Salt to taste
How to make Paneer Butter Masala
If using store bought paneer, cube and soak in hot water, squeeze well. Roast in ghee till it turns golden. If using homemade, cube and roast directly.
Boil cubed onion pieces in a cup of water. Drain and cool the onion. Reserve the water for the gravy. Once cooled, grind to a smooth paste.
Dry roast Kasuri Methi and crush with your hand and keep it aside.
Hat butter in a non stick pan, add onion paste and fry till light brown color. Then add ginger garlic paste and stir for a min.
Now add turmeric powder, red chili powder, coriander and cumin powder, garam masala powder and mix well. Simmer for couple of mins, then add cashew nut paste and tomato puree, salt to taste and cook till butter leaves from the sides of the pan. This takes about 10 mins.
Next add paneer cubes mix well, then add cream, Kasuri methi mix well and cook for 2 more min. and remove from the heat.
Garnish with chopped coriander and serve.
Serve with Naan/ Roti