- Paneer (cubed) - 250 gms
- Onions (finely chopped) - 2 nos
- Ginger-garlic paste - 1tsp
- Green chiilies (sliced) - 1 or 2
- Red chilli powder - 1 tsp
- Ripe tomatoes (chopped) -2 nos
- Cashewnut paste - 2 Tbsp
- Coriander power - 1/2 tsp
- Turmeric powder - 1/ 8 tsp
- Garam masala powder - 1/2 tsp
- Salt to taste
- Butter - 3 Tbsp
- Chopped coriander leaves - 2 Tbsp
METHOD:
- Saute the paneer in a pan by adding a tbsp of ghee till golden brown, transfer it into a bowl and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep it aside.
- Put the tomato slices in a blender and blend well to get a fine tomato puree.Keep it aside.
- Heat 2 tbsp of butter in a pan, add the chopped onion and saute till brown.
- Add ginger-garlic paste. Saute for 3 minutes.
- Add turmeric powder, coriander powder and red chilli powder, garam masala powder, salt and combine,followed by the cashew paste and stir well.
- Pour tomato puree to the pan and mix well.
- Stir and let it simmer for 4-5 mts.
- Add the paneer and simmer for 4-5 minutes.
- Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency.
- Remove curry from fire, stir in remaining butter. If you want, you can add fresh cream and stir well.
- Let the curry sit for 10-15 minutes before serving.
- Garnish Paneer Butter Masala with coriander leaves.
- Serve it hot with Rotis, Naan , Parathas or Rice.
