Paneer Butter Masala

Fried Paneer Masala:

Paneer Masala. Paneer butter Masala. Paneer Gravy. Kadai Paneer.

Ingredients:

Paneer – 250 grams cubed
Onion paste 1 cup
Ginger paste 2 spoons
Garlic paste 2 spoons
Tomatoe puree 2 cups
Coconut milk ½ cup
Cashewnuts 10 – Wet grind into paste
Salt
Kashmir chili powder 1 spoon
Coriander seeds powder 1 spoon
Turmeric powder ¼ spoon
Red food color 1 pinch (optional)
Garam masal powder ½ spoon
Ghee 1 cup
Butter – for deep frying
Mint leaves – thinly chopped few spoons for garnishing
Double cream – for garnishing.

Method:

Heat butter in a wok. Fry the paneer cubes in it….through all sides. Fry till fragrant and golden color. Fry only few at a time. Repeat the same for each batch.

After frying….they may be little rubbery, now dip them in warm water for few seconds and remove immediately. Squeeze them gently to release water. Leave them over kitchen tissues.

In a wok, heat ghee. Add onion paste and fry till it raw smell leaves. Then followed by ginger-garlic paste. Fry them too….till its raw smell leaves.

Now add tomato puree to the same and fry them for few minutes. Add salt, turmeric, color powder, chili powder, coriander seeds powder and garam masala powder to this. Allow it to boil well.

Now add fried paneer to this. Further add coconut milk + cashew paste. Maybe add 1 cup of water too. Cover and cook….until ‘paneer’ is done and oil shows-up on sides.

Garnish with finely chopped mint leaves and double cream.

Serve as a side dish for chapathi, polka, roti, Indian bread and pilaf varieties.