Any gravy made with Paneer is absolutely delicious, isn't it? Panner Butter Masala is the King of all such paneer gravies. Very mildly spiced, creamy texture, perfect accompaniment for rotis /naan / phulkas /pulaos. Let's see how to make it.
Ingredients:
Paneer Cubes
Tomatoes - 4
Onions - 3
Green Chilli- 1
Grated Ginger 2 tsp
Garlic 1 or 2pods
Cashewnuts a handful
Kasuri methi leaves
Turmeric powder pinch
Sugar pinch
Salt ti taste
Milk 1/2 cup
Garam Masala powder 1 or 2 tsp
Oil
Butter
Method:
Soak cashewnuts in milk for 15 minutes.
Heat oil in a pan.Once hot, add green chilli, ginger and garlic. Saute them for a minute.
Add sliced onions and tomatoes. Saute them well for 5 to 6 minutes.
Switch off the flame and allow it to cool.
Once cool, blend them along with the soaked cashewnuts into a fine paste.
Heat butter in a pan. Once it melts, add the ground paste.
Add turmeric powder, a pinch of sugar and salt according to taste. Saute it in medium flame until the gravy thickens.
Add garam masala powder. Mix well.
Add the paneer cubes and let it blend well with the gravy.
Next add milk. Saute it thoroughly to get the creamy texture.
Simmer it for 4 to 5 minutes. Switch off the flame.
Garnish it with Kasuri methi leaves and serve hot with Chapathi /naan/ phulka.