Paneer Butter Masala is a rich creamy side dish in which paneer (cottage cheese cubes) is cooked in a onion, tomato and cashew based curry. It is one of the popular Indian dish often served with Naan, Tawa Roti, Rice, Pulao etc. Paneer Butter Masala is one of my favorite supper option and I make it once a week. In this blog I will be sharing the recipe hoping you all will give it a try.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
Course: Side Dish
Cuisine: North Indian

Ingredients:
Paneer ( Cottage Cheese) 250g
Butter 75g
Large Onion 1
Ripe Tomatoes 3
Garlic Pods 8-10
Ginger 1 inch
Cashew Nuts 1/4 cup
Green Chilies 2
Cream 6 tbsp
Cardamom Pods 2
Bay Leaves 2
Kashmiri Laal Mirch Powder 1 tsp
Cumin Powder 1 tsp
Garam Masala 1/2 tsp
Turmeric Powder 1 1/2 tsp
Kasuri Methi (Dry Fenugreek Leaves) 1/2 tbsp
Salt to Taste
Water as required
Oil 1/4 cup
Chopped Corriander Leaves 1/4 cup

Directions:

1. Cut the paneer into small cubes of your desired choice. Sprinkle 1/2 tsp of turmeric powder and salt, toss it well and keep it aside for 5 minutes.
2. Meanwhile, roughly chop the onion and tomatoes. Heat 2 tbsp and 25g of butter in a pan and saute chopped onions, chopped tomatoes, garlic pods, peeled ginger, slit green chilies and cashew nuts. Saute till onions and tomatoes become soft and mushy. Once done keep it in bowl to cool,
3. Use the same pan to toss fry the paneer cubes. Add 2 tbsp of oil and toss fry the marinated paneer for just 2 minutes. Keep it aside to cool. Don’t wash the pan as the same pan will be used to cooked the curry.
4. Now take the sauteed onion tomato mix and grind it to get a fine smooth paste. Add little water if it does not grind. Keep it aside.
5. Heat the frying pan again and add the remaining 75g of butter. To the butter add the bay leaves and cardamom. Now quickly add turmeric powder, red chili powder, cumin powder and mix well. Add the curry paste and cook it till the paste leaves oil. Add the salt to taste. Once the paste leaves the oil, add 5 tbsp of cream and cook for 5 minutes more. Also add garam masala and kasuri methi. Mix well.
6. Once the paste is cooked well, add water according to the thickness of the curry you wish for. I had added 1 1/2 cups of water. Simmer the curry for 5-8 minutes then add the paneer cubes and cook the curry till the curry becomes thick.
7. Once the paneer curry is done, remove it from the heat, garnish with remaining 1 tbsp of cream and corriander leaves. Serve the paneer butter masala with naan or roti or rice etc.