I usually dont prepare this dish for weekday dinners since I find the frying of the paneer time consuming. So when I recently saw an easier version of paneer butter masala being made on TV, I decided to give it a try. And what can I say, everybody really loved this style and this recipe has been added to my list of easy weekday curries/lunch box curries. Believe me, it is that easy!
Ingredients
200gm paneer (cubed)
1 large onion (chopped finely)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tomatoes (pureed)
1/2 teaspoon chilli powder
1 teaspoon coriander powder
A pinch of garam masala
A pinch of kasoori methi
1 teaspoon tomato sauce
8-10 cashewnuts (ground to a paste)
1 cup milk
Salt to taste
1 tablespoon butter
A dollop of cream (for garnishing)
1 teaspoon freshly chopped coriander leaves (for garnishing)
How To
Heat the butter in a pan and add ginger and garlic and saute for a minute on medium flame. Now add chopped onions and saute till they start to brown. Add the tomato puree and again saute for 3-5 minutes. Now add the powders and combine well. After a couple of minutes, add tomato sauce and cashew nut paste along with half a cup of water and keep on low flame till the gravy thickens. Now gradually add the milk while stirring continuously and simmer for a couple of minutes. When the gravy starts to boil from the sides, add the paneer cubes and switch off flame after 2-3 minutes. Paneer Butter Masala is now ready. Garnish with coriander leaves and cream and serve hot with rotis/naans.
Source: TV Show
Paneer Butter Masala Version 2
