Butter Paneer Masala

• 份量: 5 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

2 tbsp Amul Butter (if amul butter is not available, use salted stick butter, use vegan butter or oil for dairy-free option)

1 Black Cardamom

4 Green Cardamom

1 Bay Leaf

1 stick Cinnamon

4 Cloves

4 Whole Peppercorn

¾ large Yellow Onion, thick sliced

4 clove Garlic, sliced

1 tbsp Ginger, sliced

1 Fresh Hot Red Chili

½ cup Raw Cashews

4 Medium Vine Tomatoes, cubes

¼ cup Tomato Paste

3 cup Water

14 oz Paneer (use extra firm tofu or mushrooms for dairy-free option)

4-5 tbsp Amul Butter (if amul butter is not available, use salted stick butter, use vegan butter or oil for dairy-free option)

2 tbsp Honey (use maple syrup for vegan option)

2 tsp Salt

3 tbsp Dry Kasuri Methi (measure 3 tbsp before crushing it between your palms)

1 tsp Kashmiri Red Chili Powder

1 tsp Garam Masala

2 tbsp Heavy Cream (use cashew cream for dairy-free option)

步骤

Make the gravy

Heat 2 tbsp butter in a wide deep pan.

Once melted, add whole spices cloves, peppercorn, cinnamon stick, black cardamom, green cardamom, bay leaf, garlic, ginger, fresh red hot chili (or dry whole red chili). Saute them till fragrant.

Add sliced onions along with 1 tsp salt and ½ cup of cashew. Mix well and Saute on medium heat for 2-4 minutes until onions start to soften, making sure it does not burn or get brown.

Add cubed tomatoes and saute for few minutes.

Add tomato paste and mix well.

Add 3 cups of water and mix well.

Cover the pan and cook on medium heat until the tomatoes are completely soften, this step should take 10 minutes or so. The liquid in the pot should thicken a little and decrease in amount.

Turn the heat off and Let it cool down for few minutes. Discard bay leaf, cinnamon stick and black cardamom from the pan. Make a smooth paste using a blander. Keep the gravy aside.

Make butter paneer masala

Heat 4-5 tbsp of butter in a non stick pan, non-stick will help sautéing the paneer without sticking to the pan.

Add cubed paneer to melted butter and saute on low/medium heat until they get golden brown on all side flipping/turning the cubes every now and then.

Once the paneer is golden brown, turn the heat to low.

Add kashmiri red chili powder and garam masala to the pan, quickly stir to avoid burning the spices and immediately add prepared gravy.

Add 1 tsp of salt and 1 tbsp of honey to the pot. Rub dry kasuri methi between your palms to make fine powder and add it to the pot. Mix well.

Mix gently to avoid breaking the paneer.

Taste for salt and honey, add another 1 tbsp of honey if needed (the sweetness of this gravy is based on sweetness of tomatoes, adding 1 tbsp honey at a time is a good way to control the sweetness). Add more salt if needed.

If the gravy seems too thick, add little water and mix to get desired consistency. Once the gravy starts to simmer, add 2 tbsp of heavy cream or more based on your preference. Stir gently and turn the heat off.

Serve it hot with naan or jeera rice with side of crunchy veggies/kachumber!!