Paneer Butter Masala

Paneer Butter Masala


Have you been through times when you did not like the food you cooked, especially during the time you might have just started cooking. Then there comes a time when you realise you have actually getting better. Sure I have been through the first and gladly I have been through the second phase as well. This dish turned out to be yet another time when I thought I am getting better especially with North Indian dishes. There was just a couple of spoonful left over and I promptly refrigerated it. I finished it off the next day and realised it tastes even better when rested for a day. The measurement specified will serve 2-3 people.

4 tomatoes, pureed
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chilly powder
1 teaspoon kasoori methi (dried fenugreek leaves)
1 teaspoon garam masala
1 tablespoon butter
2-3 tablespoon milk
125 grams of paneer, cubed

Grind the following to a paste
2 medium onions
1 inch piece ginger
4 cashewnuts (ofcourse you can add a wee bit more if you fancy or skip it)

Fry the ground onion-ginger-cashew paste in some oil until the raw smell goes away

Add the tomato puree and cook until oil separates. I noticed that it helps to add a little water to prolong the cooking so it augments the taste

Add all the spice powders specified and also the kasoori methi and salt

Add the butter and stir until it melts

Add milk and paneer and water if needed. Boil until you get the desired consistency

Serve hot with any Indian bread or rice