May 11, 2011

Paneer Butter Masala - Version II

Paneer Butter Masala or Paneer Makhani is a signature Indian curry made with Paneer or Indian cheese. This tastes best with homemade paneer. I usually make PBM according to this recipe, but this version is richer due to the addition of cashews. You can never go wrong with this recipe. It is so easy to make this and tastes delicious with naan or rotis or chapatis or any kind of rice!

This curry is similar to other paneer gravies, except that, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. I omitted the cream, since I felt the gravy was already rich with the addition of butter and cashews.

Ingredients
Onion - 1 medium sized
Tomato - 2 medium sized
Paneer - about 250 grams
Butter/Ghee - 2 tablespoons
Ginger garlic paste - 1 teaspoon
Green chillies - 2
Green peas - 1/2 cup(optional)
Jeera/Cumin seeds - 1 teaspoon
Cumin/Jeera powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Cashews - around 10 to 12
Salt to taste
Cilantro for garnish

Directions
  • In a kadai heat 1 teaspoon of oil and add chopped onions and saute for about two minutes until they start getting brown in color. Then add the ginger garlic paste and saute for a minute until the raw smell goes away. Then add the diced tomatoes and saute until the tomatoes turn mushy. Switch off the stove and allow the mixture to cool.
  • When the mixture gets to room temperature, add this mixture to the mixie along with the cashews and blend into a smooth paste.
  • In a kadai, add the butter and add the cumin seeds. once they start spluttering, add the blended onion-tomato mixture and saute until the raw smell goes away. Add the turmeric powder, cumin-coriander powder, garam masala and chilli powder and salt. Mix together and saute for about a minute.
  • At this point, add the diced paneer and saute until the mixture coats the paneer. Also add the peas if using. Green peas is usually added only in mutter paneer and not in paneer butter masala. but I like the fact that the peas adds a little more color and sweetness to the dish. Allow to cook for a minute and then add half cup of water. You can substitute the water with heavy cream or a little milk. However keep the heat low so that the milk doesn't curdle. I just added water.
  • Cover with a lid and allow the gravy to simmer on low heat for about 5 to 7 minutes until the paneer absorbs all the spices and the flavor. 

Garnish with coriander leaves and serve hot with your favorite side. I served this delicious curry with green peas pulao!

25 comments:

  1. Thats a perfect gravy.. love it with rotis..

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  2. Perfect with rotis !! looks so inviting and wonderful !!

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  3. Lovely Paneer Butter masala.....yummy yummyy!!

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  4. Looks super delicious dear, a wonderful looking platter.

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  5. Nice n looks great ...will try this next time

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  6. Looks simply awesome and delicious dear.. inviting platter.. thanks for sharing !!
    Indian Cuisine

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  7. Paneer Butter Masala looks so inviting........

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  8. Drooling over that irresistible paneer butter masala...

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  9. Perfectly cooked rice with yummy PB masala..looks very tempting

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  10. Tempting and drooling...lovely preparation...my favorite...

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  11. You know, i was just reading online how its not tasteful to say 'drool' n 'yum' on food blogs, but seriously, drool already!! This one reads and looks so good, i can only imagine how it would have tasted! :) Will bookmark this for some really special occasion...

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  12. Divya you are right , the gravy already looks so rich and wonderful with butter and cashews so no need for extra cream.

    Deepa
    Hamaree Rasoi

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  13. yummy masala... very rich and creamy....

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  14. yummy platter makes me hungry...

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  15. Looks so tasty dear.. Loved the combo

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  16. Love this wonderful PBM...so rich and thick that its making me already lick the screen :)

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