This recipe is perfect! P -E- -R- -F- -E- -C- T!!!!!!!!!!!! If I say so myself! Husband says its restaurant quality! Daughter number 1  says its her new favourite dish, and daughter number 2 seconds it!! My day is made!

                                  The chillies balances the tanginess from the tomatoes. It is smooth and silky and creamy................................and ......................and ......................and .......................yum!

                                  Please do give it a shot! I promise its amazing!.............we had it with hot butter and garlic naans and some chole masala! The naans (no yeast) turned out amazing ........although I need to perfect it. So I will do so and post the recipe for the naans later:) You'll soon realize you don't need to go to the restaurant for a paneer butter masala!;)

paneer /cottage cheese - 200 grams
butter - 3 tbsps
oil - as required
Cardamoms - 2
cloves - 3
cinnamon - 2 inch stick
cashewnuts, soaked in hot water - 10
onion, roughly chopped - 1 big
tomatoes, blanched and skin removed - 2
tomato puree - 3 tbsp
ginger garlic paste - 1 tbsp
green chilies, slit - 2
turmeric powder - 1/2 tsp
chili powder - 1 tsp
cumin powder - 1/2 tsp
garam masala - 1 tsp
coriander powder - 1.5 tsps
milk - 1/2 cup
water - approx  1.5 cups (can add little by little as and when you need it)
cooking cream - 3 tbsps
sugar - 1/2 tsp
kasuri methi - 2 tbsps

for the tadka:
butter - 1 tbsp
garlic, minced - 2
green chili, chopped - 1 or 2

  • In a wok, add 1 tbsp of oil and saute the onions. when it turns slightly brown add the cashewnuts. After about a minute add the tomatoes. stir and close. Cook for a few minutes till the tomatoes turn mushy (about 4 minutes) close the flame and let it cool.
  •  Once it has cooled blend into a smooth paste. keep aside. 
  • In a wok, heat the butter and some oil, saute the cardamoms, cloves and cinnamon.
  • Add the tomato and onion paste and the green chillies and let it fry in the butter for a few minutes. add the ginger garlic paste and saute further.
  • Add in the turmeric, chilli powder, cumin, garam masala and coriander powder and salt. 
  • Add the tomato puree. Saute for a minute and then add the milk and water.
  • Close and let it simmer for a few minutes till it reduces.
  • Add the sugar and let it simmer till the desired consistency is attained.
  • Add the kasuri methi and stir.
  • Add the cream.
  • Now cut the cottage cheese into bite sized pieces and add it to the gravy. Cook for a further 3 minutes till the gravy becomes nice and creamy and then close the flame.
  • Now in a small pan make the tadka. Melt the butter and add the garlic and chillies and saute for 30 seconds. Now pour it into the gravy.
  • Enjoy with hot butter naans!!!!!! 

1 comment:

  1. I get it how exciting it is to get a paneer masala that tastes and looks so good! Totally loving the color...