Make Tasty Paneer Butter Masala with Fresh Paneer

If you are a paneer lover, paneer butter masala is surely on your list most-loved foods. Whether it is the comfort of eating an old favourite that mom used to make, or the joy of eating a popular dinner party staple, this dish is almost like the king of all paneer recipes. Cooked in a creamy milk gravy and packed with the goodness of a classic tomato and onion gravy, the taste and aroma of a well-made paneer butter masala is a hit with everyone. Let’s see how we can make this delicious restaurant style treat, at home. 

 

Start with rounding up all the ingredients. First, you’ll have to buy paneer, the hero of the dish. If you’re wondering where to buy paneer, iD Natural Paneer is a great option because it is made with only milk and lemon, and contains no added citric acid or other chemicals. To make it just that much easier to have a healthy option, you can even buy paneer online. Now, no more excuses to cook your favourite dish. You’ll also need butter, red chillies, ginger-garlic paste, bay leaves, full garam masala spices, onion and tomatoes of course, cashews for richness, kasuri methi, fresh cream, haldi and chilli powder, salt to taste and poppy seeds are optional.

1.    In a large kadhai, combine a tablespoon each of butter and oil.

2.    Then, add red chillies, ginger - garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns) tied together in a muslin bag. This is so that you get the best of the flavour from the spices but don’t have to pick them out individually, to maintain the subtle restaurant-like taste. Sauté for a minute and then toss in the cashew nuts and onions. If you’re using poppy seeds, add them in now. Stir till the onions turn translucent, then add in the tomatoes. Mix well.

3.    Cover and cook till the tomatoes start softening and the mixture starts leaving oil at the edges. Turn off the flame and leave aside.

4.    Once cool enough to handle, pick out the bag of whole spices and blend the mixture to a smooth paste.

5.    In the same kadhai, heat the remaining butter and add this curry paste. Follow this up with garam masala powder, chili powder, haldi, good-old tomato ketchup for tanginess and body, and then add salt along with 1/2 cup water. Bring to a boil.

6.    Once the curry comes to a boil, it isn’t done. Simmer and cook for 30 minutes, stirring occasionally, till the oil separates slightly. This dish saves the best for last. Chop up the paneer into bite sized pieces and add it to the gravy and mix gently.

7.    In another pan, dry roast the kasuri methi to release its flavourful aroma and grind it to a powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.

There you have it. A succulent paneer dish is now ready to be served. It goes best with rotis, naans and parathas. Don’t wait. Tuck in while it’s hot!