Paneer Masala is a very popular north Indian dish essentially made from paneer, served in rich spiced gravy. It is a typical vegetarian alternative to chicken masala. Paneer Butter Masala goes best with naan and tandoori rotis but can also be served with rice dishes. The preparation is little bit time consuming but is worth for its taste and richness. Here I share the step-by-step procedure to prepare this authentic dish with photos to cover each step.
For Typical 12 to 15 Servings
Ingredients
- Paneer : 2 lbs
- Sliced onion ( big) : 1
- Green chilli : 2
- Coriander powder : 1 ½ Tbl-sp
- Turmeric powder : ¼ T-sp
- Chilli powder : 1 Tbl-sp (adjust)
- Ginger paste : 1 ½ Tbl-sp
- Garlic paste : 1 Tbl-sp
- Kasoori methi : 2 Tbl-sp
- Garam masala : 1 ½ T-sp adjust
- Oil : ¼ Cup adjust
- Butter : ¼ Cup adjust
- Salt for taste
- For grinding:
- Tomato ( big) : 10
- Onion ( big) : 2
- Ginger paste : 2 T-sp
- Garlic paste : 1 Tbl-sp
- Butter : 2 Tbl-sp
- Cashew nuts : ¾ Cup
Method
- Cut the paneer into cube pieces and keep it in warm water for about 20 minutes.
- After 20 minutes drain the water completely and fry it until brown color in all sides.
- In a vessel add tomatoes and water. Water should cover the tomatoes and let it boil. Can see the skin split from the tomatoes, that is the time to take the tomatoes from the water and rest it for cooling completely.
- Then take the skin out and roughly cut the tomatoes and put it in the mixie and grind it to smooth purée.
- In a pan add 2 Tbl-sp of butter and add roughly chop the onion , ginger and garlic paste mentioned for grinding and fry it until brown color.
- Wait for it to cool completely and grind it along with cashew nuts to medium consistency (not too paste or coarse) .
- In a big pan/ Kadai add ¼ cup of butter and splutter the jeera, once it spluttered add the sliced onion along with green chilli, ginger garlic paste and fry it until brown.
- Then add chilli powder, coriander powder and turmeric powder along with 1 Tsp of garam masala and fry it for about 1 minute.
- Then add the ground onion paste along with tomato purée and salt and mix well adding oil little at a time in-between.
- Add the muttor ( peas) while keep on stirring the mix, cook for about 30-40 minutes. Can see oil is oozing out from the mixture ,
- Add 1 cup of water and wait for it to boil .
- Then add the fried paneer and cook it for about 2-3 minute and add the crushed kassoori methi and ½ T-sp of garam masala .
- Mix everything well
- Finally add chopped coriander leaves for garnishing.
