Paneer butter masala is one of the easiest curries you can make in less than 30 minutes. You can serve it alongside naan, roti or jeera rice. Even though I haven't used any cream in this recipe, it tastes just like the ones we get at restaurants. The creaminess is got by grinding cashews. You can also use soaked almonds with the skin removed.
I am tagging this recipe for the "Homemade restaurant-style food" theme suggested by the "Shh cooking secretly" group on Facebook. This month's theme was suggested by Aruna who blogs at VasusVegKitchen. Do check her restaurant-style curd rice recipe.
I am paired with Jayashree Trao for this month and she gave me ginger and tomatoes as my secret ingredients. I gave her cumin and onion and she made a delicious lip-smacking Dal Makhani. Jayashree blogs at EverGreen Dishes where you can find a huge collection of recipes. I would love to try her Quinoa dosa recipe.
- Paneer - 250 gms
- Tomato - 2 medium
- Onion - 1 medium
- Ginger - 1/2 teaspoon crushed
- Garlic - 1 teaspoon crushed
- Cashews/Almonds - 10-12 nos.
- Kasuri methi - 1 tablespoon
- Garam masala - 1/2 teaspoon
- Kashmiri chili powder - 1 teaspoon
- Turmeric powder -1/4 teaspoon
- Butter - 1 tablespoon
- Oil - 1 teaspoon
- Salt - to taste
- Sugar - 1 teaspoon
- Heat a teaspoon of oil in a pan.
- Saute chopped onion till they turn translucent.
- Add the crushed ginger and garlic and saute till the raw smell disappears.
- Add the chopped tomatoes and cashews/almonds and cover and cook the tomatoes to turn mushy.
- Add turmeric powder, chili powder and garam masala.
- Turn off the stove and wait for the mixture to cool completely.
- Blend the mixture to get a fine paste.
- Put the ground paste back into the pan and turn on the stove on medium flame.
- Add in cubed paneer and salt to taste.
- Add sugar and butter. Simmer the curry for a few minutes.
- Turn off the stove, add in crushed kasuri methi leaves and serve hot.