Paneer Butter Masala is one of the famous recipe in Indian cuisine especially we call it a Punjabi specialty.
And its a top recipe in any hotel menu list and loved by kids. Also we can call it a perfect party recipe.
Its a rich creamy gravy made with onion, tomatoes, cashews, cream and Paneer.
Paneer is gluten-free, high is protein and calcium. Paneer is the most common type of cheese used in South Asian cuisines.
I tried it for one of our special guest and it turned out so delicious...I always avoid food color so this butter masala looks yellowish without food color and with a goodness of healthy Ingredients.
Paneer - 1 cup cubed
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Turmeric - few pinches for color.
Soak cashew in water for an hour.
Coat Tandoori masala, salt and bit of butter in Paneer and keep it aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Onion mix and sauté well.
Add chilly powder and bit of turmeric and sauté until the raw smell goes.
Add Tomato puree and curd one by one and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out and now add the paneer cubes and methi leaves.
Cover and cook for 2 to 3 minutes and turn off.
It tastes heavenly when served with any pulao or any variety roti.