Paneer butter Masala

Paneer Butter Masala aka PBM is a very famous dish. Though it is basically a north indian cuisine, it has become favourite side dish for many and almost all Indian restaurants serve this in their menu. Since this dish is very rich and mild in spice kids love it very much 😊 Currently there are many variations in this dish and very few know what is the authentic way to prepare PBM. Here is what I learnt about key ingredients of PBM:

• Originally the dish is made using tomato puree only. No onions were added. Nowadays many add onion too as they like that taste and it will give more volume.
• As the name suggests Paneer, Butter and spices are key ingredients. So strictly no compramise with these three.
• PBM is a rich creamy gravy. The creamy texture can be achieved by milk/fresh cream/ cashew paste. You can use all the three in ratio which you prefer.
• Adding kasoori methi is highly recommended for PBM. 

My PBM may not be the authentic version either but I can assure you it will be delicious 😋 Do try out and  share your feed back.

Paneer Butter Masala

Cuisine: Indian Category: Side dish Difficulty level: Medium Prep Time: 10 mins Cook time: 30 mins Servings: 4

Ingredients Paneer 200 grams Butter 3 tblsp Tomatoes 3 big sized Onion 1 big sized Green Chilli 1 Ginger Garlic Paste 1 Tsp Salt 1 Tsp flat Turmeric Powder 1/4 Tsp Red Chili Powder 1/2 Tsp Coriander Powder 1 Tsp Garam Masala 1/2 Tsp Fresh Cream 1/2 Cup Cashew (Optional) 5-6 Bay leaf 1 Fennel seeds 1/4 Tsp Jeera 1/4 Tsp Kasoori Methi A small pinch Corriander leaves 1 spring Preparation     1.     If you are using frozen paneer, immerse it in hot water. Dice the tomatoes, onion and green chilies. Soak cashew separately in hot water for 5 mins and grind it to smooth paste (I did not add ).

Method             1.     In pan add 1 Tblsp butter and once it melts add fennel seeds. Add onion along with green chilies and sauté for a minute. Add Ginger Garlic paste and sauté till the raw smell goes off.      2.     Add tomatoes along with 1/2 teaspoon salt and let it cook for few minutes. Once the tomatoes become mushy cool down the mixture and grind it to a very smooth puree.      3.     In kadai add 1 tblsp butter and once it melts temper with bay leaf and jeera. Add the puree along with remaining salt and spice powders. Mix everything and cook for few minutes.     4.     Add cream along with 1 cup water. (Cashew paste should be added at this stage). Add paneer cubes and cook for few minutes. Finally add crushed kasoori methi.      5.     Garnish with corriander leaves, add 1 tblsp butter and serve hot.

Notes      ·         The puree should be ground smooth.You can grind in batches if you are making in large amount.        ·         You can filter the puree to but I dont like to waste it.        ·         Add water to get desired consistency.       ·         If you don't have cream cook with milk instead of cream + water.

Enjoy with Roti, naan or Pulav !!