Paneer Butter Masala

Paneer butter masala..the name itself evokes so many memories!!One of our(me&amma) favorite dishes we never get tired of eating.Its always PBM while eating out either with Butter naan or Fried rice[most of the multi-cuisine restaurants serve fried rice which tastes like mixed veg pulao,so it works fine].Ever since we started eating it,we’ve tried making it at home too.Though initially it was nowhere close to the original,we were quite happy with the end product.

Few years back,we got a recipe from Vanitha(a Malayalam magazine),which featured recipes from an authentic Punjabi wedding fare.Not one to miss such chances,amma immediately called me and asked me to check it out.As always,she made it first.She was so happy with the end result that she asked me to try it straightaway.It was simply superb,almost like the restaurant ones and we just couldn’t hold back our excitement!!

Ever since,PBM home-made has been a favorite and amma makes sure she makes it everytime I visit.Since hubby is not too fond of it,I make it rarely.Last Sunday,I made it with some Pulao and it was a great combo.I should say it is one of the sure shot recipes for PBM which gives us the same result everytime!!


Paneer Butter Masala

Ingredients

Paneer – 250 gms[chopped into small cubes]
Onions – 2 big
Ginger-garlic paste – 1 tbsp
Kashmiri chilly powder – 1 tsp
Tomato – 3 big
Cashewnut paste – 3 tbsp
Coriander powder – ½ tsp
Haldi – a pinch
Kasoori methi – ½ tsp
Garam masala – ½ tsp
Butter – 3 tbsp
Fresh cream – 2 tbsp
Salt to taste

Method

Heat 1 tbsp ghee in a kadai and fry paneer cubes till they turn golden brown.
Transfer these cubes to a bowl of hot water and strain after 5 minutes-this is to ensure that the paneer stays soft.
Put onions and tomatoes in boiling water for 10 minutes.
Make a paste of boiled onions,keep aside.
Peel the tomatoes and make a paste,keep aside.
Heat 2 tbsp butter in a kadai and fry onion paste till brown.
Add ginger garlic paste and fry for 2-3 minutes.
Add chilly powder,cashewnut paste,tomato paste,kasoori methi,coriander powder,haldi,garam masala and salt.Fry for 5 minutes on low flame.
Add fried paneer cubes.
Add 1 cup water and simmer for 10 minutes.
When the gravy thickens,add the remaining butter and fresh cream.
Garnish with some coriander leaves/kasoori methi.
Serve hot!!

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