The first and foremost thing required for this dish is fresh Paneer. If you have time you can prepare it at home. However if you are using store brought, kindly check the expiry date.I always use Hatsun’s Paneer.Their quality and taste is good.The following measurement serves two
Soak cashew nuts in 2 tablespoon warm milk for about 15 minutes. Grind them and keep the paste separately
In a frying pan add oil. Fry 1 chopped onion,garlic,green chillies together .Grind it and keep the onion paste aside
Boil 3 tomatoes in water with little salt and peel off the skin .Grind them and the third paste is ready too
Heat Butter in the frying pan and add the remaining chopped onion,tomato
Fry until it is translucent.First add onion paste.Saute until the raw smell goes off
Then add tomato paste.Saute for about 5-7 minutes.The mixture starts getting to separate from the pan
At that stage add cashew paste. Add salt,turmeric powder,chilli powder,garam masala powder and little water
Add the remaining milk & let the whole gravy boil for about 5 minutes in low flame
Dip Paneer in warm water for few minutes, squeeze the water completely and cut them into cubes. If the store bought paneer is hard this step will ensure to soften the Paneer. If you are using homemade paneer you can skip this step and directly chop and add paneer cubes
Mix everything together. Close the pan and let it boil for 2 minutes. Turn off the stove and garnish Paneer butter Masala gravy with dried Kasuri Methi leaves
You can serve this gravy with rice,roti or poori
I prepared Veg Fried Rice along with this gravy
Paneer Butter Masala was last modified: April 14th, 2020 by