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Paneer Butter Masala

posted 21 Mar 2016, 06:44 by R A   [ updated 21 Mar 2016, 06:46 ]
One of the most sought after dish whenever we go to hotel during our child hood is Paneer Butter Masala. We order it for Roti or Naan or Rumali Roti or even any kind of fried rice. But never I knew that I could do that at home till my marriage 18 years ago. With the gravy base taught to me by my aunt I did make a lot other dishes too and ofcourse whenever we entertained guests I made Paneer Butter Masala too. Wondering why I have not shared the version of PBM which we call it with love, of my aunt so far. And for that case I think I have not shared any of my PBM versions. 

Paneer Pieces - 200 gms
Ghee - 1/4 cup
Ginger - 1 inch piece
Tomato - 5 nos big
Tomato Puree - 1 cup
Onion big - 2 nos
Lemon - 1 no
Salt - To taste
Jeera or cumin seeds - 1 tsp
Garlic - 15 flakes 
Clove - 2 nos
Garam masala - 1/4 tsp
Cashew nut - 4 nos
Badam - 4 nos
Finely chopped coriander - 1/4 cup
Finely chopped mint leaves - 1/4 cup

Ensure that the Paneer pieces do not stick to each other. Fry them in ghee and keep it separate. Grind ginger, onion, tomato, cumin seeds, garlic, clove, garam masala, cashew nut and badam to a fine paste. In a hard bottom pan heat ghee and add the ground masala. Fry till the oil separates. Simmer for few minutes. Add the desired quantity of salt and a cup of water. Bring it to boil when it starts boiling add the paneer pieces cover and reduce the flame. Let the panner pieces boil in the gravy for about 5 mins. Remove from flame. Add the juice of a lemon and decorate it with coriander leaves and punida leaves.