Garlic naan was on the menu tonight, and I was thinking about a side dish that goes well with it. And Paneer seemed to be the best option – and what better than Paneer Butter Masala. A Restaurant style combination of garlic naan and paneer butter masala makes me drool. So, inspired by “veg recipes of India”, this is an adapted recipe adjusted to my needs.
Without further ado, let me get to the recipe such that you all can make it, eat it and enjoy it.
Comments are always welcome.
100 – 150 grams paneer/cottage cheese, cubed or diced
2 tablespoon cashew (around 15-20 in number) – soaked in milk for 10 minutes and then ground to a smooth paste. If you have less time, then just grind the cashews to a smooth paste.
3 medium size tomatoes – pureed
1 teaspoon ginger-garlic paste
1 tablespoon oil + 1 or 2 tablespoons butter
1 teaspoon kasuri methi/dry methi leaves ( optional)
½ teaspoon red chili powder
1 teaspoon garam masala
1 bay leaf / tej patta
1 cup water , if needed
A few coriander/cilantro leaves for garnishing (optional)
Pinch of salt and sugar (you can add more sugar if you like it sweet but believe me, the cashews in the milk with a pinch of sugar impart a wonderful taste)
1. Heat oil and add butter in a pan.
2. Add bay leaf and fry for some 10-15 seconds or till the oil become fragrant.
3. Add ginger-garlic paste and fry till the raw aroma disappears.
4. Add the tomato puree and stir well.
5. Add red chili powder after 2-3 minutes and stir again. Sauté till the oil starts to leave the sides of the tomato paste.
6. Add cashew paste and stir well. Sauté the cashew paste till the oil begins to leave the sides of the masala paste.
7. Add water (if needed) and stir.
8. Simmer on a low flame.
9. Add salt and sugar and simmer till the curry begins to thicken.
10. Add the paneer cubes and cook them for 2-3 minutes till they become soft.
Please ensure you do not cook for a long time as the paneer will become dense.
11. Lastly, add crushed kasuri methi/dry fenugreek leaves (if you have it) & garam masala. Stir. Switch off the gas.
12. Garnish with coriander leaves.
Your Paneer Butter Masala is ready to be enjoyed hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice.
I served mine as a side dish with garlic naan. And enjoy as your meal is ready!!