Being a vegetarian this dish is one of my favourites, and most ordered dish if dining outside. This recipe is also for all my lovely cabin crew friends, who always wished to have a spare Asian vegetarian meal (Indian vegetarian meal in aviation terms) to gobble all the paneer, leaving the sides. This mildly spiced, tangy and creamy main course dish, just melts in your mouth like butter, and is mostly enjoyed with some Indian bread on the side.
|Cooking Time||Prepration Time||Total TIME|
|35 minutes||20 minutes||55 minutes|
- Paneer – 200 gms cut in cubes
- Tomato – 2 (medium) roughly chopped
- Onion – 1 (medium) roughly chopped
- Onion – 1 (medium) finely chopped
- Green Chilli – 1 nos
- Ginger & Gralic Paste – 1tbsp
- Tomato Paste – 2tbsp
- Bay Leave – 2 nos
- Cinnamon Stick- 2 pieces (1 inch long)
- Kasturi Methi (dried fenugreek leaves) – 1tbsp
- Turmeric Powder – 1tsp
- Red Chilli Powder – 1 tsp
- Sugar – 1tbsp
- Salt – As per your taste.
- Butter – 3tbsp
- Almonds – 5 to 6 Cloves (soaked over night)
- Cooking cream – 3tbsp
- Coriander leaves – finely chopped for garnishing.
*Note : You can always alternate the almonds to cashews, which is commonly used in this recipe, but I prefer almonds. As almonds aren’t as sweet as cashews. If you choose to use cashews then you don’t have to soak them over night, but do soak them for about 2 hours in warm water.
- Place a heavy bottom pan on medium heat. Once its hot, add a tbsp of butter.
- When the butter starts to melt, add 1 bay leave and 1 cinnamon stick. As soon as the spices are aromatic, add roughly chopped onion and cook the onion until translucent or is slightly pink in colour.
- Then add green chilli and roughly chopped tomatoes. Cook until the tomatoes have turned soft and mushy. Once they are mushy, transfer it to a deep plate for it to cool down. While it is getting cool down remove the bay leave and cinnamon stick from the mixture.
- When the mixture is completely cooled down, transfer the mixture in the blender jar along with the peeled almonds and blend it into a fine paste (gravy).
- In the same pan, add the remaining butter and when the butter starts to melt add fresh bay leave and cinnamon stick.
- Once the spices are aromatic, add finely chopped onion, cook the onion until it’s slightly brown in colour.
- Add the ginger and garlic paste and cook until the raw flavour of the paste is gone. Then add the tomato paste sauté the mixture until its fully cooked.
- Add in all the powdered spices like the turmeric powder, red chilli powder, salt and kasturi methi. Sprinkle some water if the mixture is dried out.
- Now add the blended gravy and cook them all together. Simmer the heat and cover the pan and stir it occasionally to avoid spluttering.
- You will observe the fats separating from the gravy, which indicates the gravy is cooked well. Add the cubed paneer now along with the fresh cream. Cover and cook until the paneer is soft.
- Transfer the paneer butter masala in the serving dish and garnish it with some coriander leaves.
Do try out this very popular Indian paneer delicacy and let me know how did it turn out. In the comment section below.