Indian Paneer Butter Masala

Everything about this desi delicacy is celebratory. The mild sweetness and tanginess from tomatoes and onions; richness of butter, cashew nuts and cream; combined with the subtle aromas from dry spices; married together by the aromatic kasuri methi and soft, yet crumbly texture of paneer - it's pure, divine Indian food at its best!

Ingredients

• Paneer (cottage cheese) 200 grams
• Onions 3
• Tomatoes 3
• Cashew nuts 10
• Ginger 1 inch
• Garlic 4-5 pods
• Coriander powder 1/2 tablespoon
• Kashmiri chili powder 1 tablespoon
• Garam masala 1/4 teaspoon
• Bay leaf 1
• Cloves 3
• Cardamom 3
• Cinnamon 1 inch
• Kasuri methi (dry fenugreek) 1 tablespoon
• Coriander leaves 2-3 sprigs
• Salt To taste
• Oil 1 tablespoon
• Butter 2 tablespoons
• Fresh cream 1 1/2 tablespoons

Steps

• Prep the ingredients. Soak the cashew nuts in water. Finely chop the onions and tomatoes.
• Crush the ginger and garlic to make a coarse paste. I used a mortar and pestle. Crushing them on the chopping board with the flat surface of your knife will do fine.
• Heat some oil in a pan, and add the chopped onions. Cook till they are tender, and add the tomatoes. The onions doesn't have to get fried. As soon as they turn translucent, you can add the chopped tomatoes. Mix well, add salt, and cook for a couple minutes.
• Close the lid, and cook for 3 minutes on a low flame. Open the lid, and add coriander powder, chili powder, garam masala, and cashew nuts.
• Stir well, and cook till the juices start to disappear. Switch off the flame, and let it cool.
• In a blender, add a cup of water, transfer the onion and tomato mixture, and grind to a fine paste. This is the "masala" of our paneer butter masala. Add more water if the masala it's too thick.
• Heat a pan, and melt the butter.
• Fry the dry spices - bay leaf, cardamom, cloves and cinnamon for 1 minute on a low flame.
• Add the crushed ginger and garlic and fry in the butter.
• Empty the masala from step 9 to the pan, add more chili powder if required for the colour, and mix well. Use only Kashmiri chili powder for this recipe - it adds a beautiful red colour to the curry without making the masala too hot.
• Cook with the lid closed for 3 minutes.
• Open the lid, and cook for some more time if you want to reduce the gravy.
• Add the paneer cubes and the Kasuri methi leaves and mix well.
• Add some cream and mix well. Garnish with coriander leaves and a pinch of methi leaves.
• Serve hot with roti or naan. My wife recommends jeera rice as the perfect accompaniment for paneer butter masala.

Step by step instructions with pictures : http://ift.tt/2e5Xnxi

bon appetit