Paneer Butter Masala Recipe

This Paneer Butter Masala Recipe is a very simple one, yet it never disappoints you. even if you are going to try this for first time, it will come out good. my mom prepares this paneer butter masala so so good. whenever she prepares on weekdays, she stores some for me in fridge and i will feasting on it when i come home from hostel on weekends. 

This recipe has very few ingredients with no masala and spice ingredients. you cannot omit butter, as thats what enriches this gravy. but you can also avoid butter and add 2 tsp of fresh cream towards the end of preparing this gravy.

corriander leaves, capsicum, onion, tomatoes, chilly powder, paneer, butter and cashews.

                                                          Paneer Butter Masala 

serves 2

preparation and cooking time: 30 minutes

-------------------------------------------------------------------------------------------------------


Ingredients:

Big Onion - 1
Tomatoes - 2
Capsicum - 1 (optional)
Paneer - 150 gms
Corriander leaves - 1 bunch or 1 cup
Cashews - 5 to 7
Turmeric powder - 1/4 tsp
Kashmiri chilly powder - 1 tsp or 2 tsp
Butter - 3 tbsp
Oil - 1 tbsp + 1 tbsp

Method:

1. Heat 1 tbsp of oil in a pan, add chopped onions and saute till it turns translucent. then add chopped tomatoes and saute till it turns mushy. add little salt and turmeric powder and mix well. switch off the flame.add corriander leaves and give a mix. cool the mix for grinding.

2. Add cashews to the onion -tomato-corriander leaves and grind them into a smooth paste. add little water to grind.

3. Heat 1 tbsp of oil in a pan, and fry the chopped capsicum's. after frying the capsicum's, add the grinded paste to the pan. add little water(as per the consistency you require) and let the gravy boil. add chilli powder and salt to taste.

4. Chop the paneer into small cube's and add it to the gravy in the pan. add 3 tbsp's of butter & mix well. close the pan with its lid and let the gravy simmer for about 4 -5 minutes, till the oil emits on the sides of the pan. if not adding butter, switch off the flame and then add 2 tsp of fresh cream to the gravy.

5. Garnish with corriander leaves and serve with chapathi or vegetable pulao.

Notes:

1. I have used the paneer as such, without frying. If you are going to use fresh paneer, thats not frozen, you can add paneer without frying.

2. If you are using frozen paneer, de-frost it in your microwave on high for 1 minute. or put the paneer in a bowl of water for 15 minutes.

3.Dip the paneer in hot water for 2-3 minutes, which makes the paneer soft.


4. Some may not like the taste of corriander leaves, those can reduce the corriander leaves by half cup or completely avoid. but in this recipe  corriander leaves is the only digestion freindly ingredient. 

I have said this recipe orally to many of my friends and everyone have tried and liked the recipe very much. I also prepared this for my son's birthday party and all my friends loved it. this post is specially for sundari, as she had been asking me to post this recipe here. sorry sundari for taking so much time.

This is certainly a divine paneer dish. hope you all will try and enjoy this dish!!