Paneer Butter Masala

The method of preparing Paneer Butter Masala is just the same as Chicken butter masala. Varies only the marination time & overall cooking time. So here it goes

Ingredients:

1. Take 200 gms of fresh Paneer
2. Kashmiri Mirch - 2tsp
3. 1 Lime juice
4. Tomatoes - 8-10 nos.
5. Butter - 2tbsp
6. Ilaichi - 3
7. Mace/Javitri - 1gm
8. Ginger Garlic Paste - 2tsp
9. Hung Curd - 1/2cup
10. Garam Masala - 1 tsp
11.Salt to taste
12. Kasoori Methi - 1/2 tsp
13. Honey - 1tsp
14. 2 tbsp. cream
15. Coriander twig & fresh cream for garnishing



Cut the Paneer into medium sized cubes . Marinate the Paneer with salt, 1tsp Kashmiri mirch, 1 lime juice, hung curd, ginger garlic paste-1 tsp each, 1/2 tsp garam masala. Mix well and keep this in refrigerator for 10-15 minutes

 

For the gravy:

Roughly cut the tomatoes into cubes and then blend them with little bit of water in it to make a nice puree. In a hot deep pan put 1tbsp of butter. Do not let the butter to get burn. Add immediately the ilaichi, 1gm mace (javitri), ginger garlic paste 1tsp each and stir. Now pour the pureed tomatoes, add salt to taste, 1tsp kashmiri mirch powder. Mix well and let it cook for 7-10 minutes covering with lid.


After 10-15 minutes of marination, take out the Paneer from the refrigerator and cook the pieces in normal pan/grilled pan/tawa whichever is available with you with little oil. Cook them till they are golden brown.

Now back to the gravy - Into the gravy add 1/2tsp kasoori methi, 1tsp honey, 1tbsp butter and give it a mix. By this time the gravy should have been cooked properly. Finish with 2 tbsp fresh cream and 1/2 tsp Garam Masala..Give a nice stir and you will be noticing the body and thickness the gravy gets after pouring the cream.  Now add the Paneer pieces into the gravy, stir and cook for another 4-5 mins. Transfer the Paneer Butter Masala into a bowl and garnish with fresh cream and a fresh coriander twig.