Paneer butter masala is one of the most loved and world wide popular dish of India , with its perfectly balanced sweetness ,creaminess and mildly spiced gravy of tomato , it has won heart of many .
Though the dish has a lot of different versions of it all over India with subtle differences , we are going to make the evergreen Delhi wali paneer Butter masala .
This versions aroma with combination of selective garam masala, methi, cashew, a lot of tomatoes has made a massive fan base world wide .
keep scrolling for the Recipe.
Ingredients:
Paneer 500 grams
Cut it in cubes or the way you find it Interesting , i have shallow fried and soaked it in water to make it softer(optional) .
You can opt not to shallow fry it .
Fresh veggies
- 4 Nos tomatoes
- 1 medium onion ( Since this a tomato based gravy , 1 onion is good ).
- 6-7 garlic cloves
- 1 inch ginger
- 1-2 green chilies (optional)
Roughly chop all the vegetables , slit the chilies.
whole Garam masala
- 1/2 teaspoon jeera
- 1 bay leaf big
- 1 inch Dalchini (cinnamon)
- 4 laung (cloves)
- 2-3 small Elaichi (cardamom)
cashew
soak 15-20 cashews in Luke warm water for 15 minutes and make a silky smooth paste .
Butter/Oil
- 2 tbsp Butter
- 2 tbsp Oil
Powder masala
- 1/2 teaspoon turmeric powder
- 2 teaspoon kashmir lal mirch
- 1 .5 teaspoon full garam masala
- 1/4th teaspoon dried methi (fenugreek)
heat up the pan and follow the steps to make that perfect Delhi wali paneer butter masala.
- Add 2 tbsp oil and 2 tbsp butter to the pan and wait till the butter melts and heats up.
- Add all the Khade masale (jeera , cloves , cardamom, bay leaf , cinnamon).
- Now add onion , ginger ,garlic and sauté it until the onions becomes soft and looks a bit golden in color.
- Add the chopped juicy tomatoes to it and immediately Add salt to it (as per taste). Sauté for ( 3 min ), the mixture will look something like this.
5. now add (1 cup) water to the mixture ,keep the flame on medium , (cover the pan) and cook the mixture till the tomatoes becomes soft .
note: tomatoes needs to be cooked properly or else the gravy will become sour , we added salt in this step to fasten up the process.
6. Let the Mixture Cool down , (remove bay leaf , cinnamon) and grind the mixture into a smooth silky paste . add some water if needed while grinding.
7. Add 2 tbsp oil & 2 tbsp Butter to a pan , ADD the mixture to it & cook it for (2 minutes) , Add 1/4th teaspoon turmeric powder , 2 teaspoon Kashmiri lal mirch and cook for another ( 2 mins) .
8. Mix cashew paste to the Gravy. and cook till the oil separates .
Note : cover and cook half of the time.
9. After the oil separates add Paneer to gravy .
10. Add Garam masala (1.5 teaspoon full garam masala) , sprinkle some dry methi (Fenugreek) leaves and cook by covering for another (5 min).
Add fresh cream (optional) after turning off the gas , make sure to dress some fresh Dhania leaves on top .
Enjoy !!!
