A spicy yet creamy dish, I had been on the look out for a great Paneer Butter Masala recipe for some time. This recipe from Sanjeev Kapoor is a real gem as you end up with irresistible restaurant like flavours.
250 gram paneer (cubed)
1 bay leaf
1 tablespoon ginger garlic paste
1 teaspoon red chilli powder
3 tablespoon cashew nut paste
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon kasuri methi (dry fenugreek leaves)
2 teaspoon garam masala powder
3 tablespoon butter
3 tablespoon cream
Salt to taste
Fresh coriander leaves for garnishing
Puree onions and tomatoes separately. Heat 1 tablespoon of butter in a pan and sauté the paneer cubes in it till golden brown. Soak these paneer cubes in 1 cup of hot water mixed with a pinch of salt and turmeric powder for 10 minutes. Heat 2 tablespoon of butter in a pan, add bay leaf and cloves and stir for a minute. Add the onion paste and sauté till light-brown. Add ginger-garlic paste and sauté for 3 minutes. Now add chilli powder and cashew paste and fry for 5 minutes. Add tomato puree, kasuri methi, coriander powder, turmeric powder, garam masala and salt. Stir and cook on low flame for some time. Add the paneer cubes and simmer for about 5 minutes. Add a cup of water and cook on medium heat till the desired consistency is achieved. Remove from fire, stir in fresh cream. Garnish with coriander leaves.
Source: Sanjeev Kapoor’s cookbook