Paneer butter masala

This dish is always a winner: Paneer butter masala! This dish symbolises ultimate comfort food! This is something I will always like to order in restaurant. I usually make it a point to try different dishes, but I usually can't resist to order this one as well. 

Paneer butter masala is actually incredibly easy to make, and requires minimal spices and ingredients. To make this dish, tomatoes, cashews are sauteed and then blended to a silky smooth puree. This forms the curry base and then additional spices & ingredients are added to made the final gravy. Lastly, paneer cubes are added and cooked for a few minutes. I do not add any garlic in this dish, as I find it can be overpowering.

For this recipe I used fresh homemade paneer - this makes the dish taste even better. If you don't have time to make paneer, then use a good quality store bought paneer. Just remember to soak it for around 15 minutes in warm water before using in the final dish. 

Ingredients
Serves 4

250g paneer, in bite-size pieces

6 tomatoes, roughly chopped

Thumb sized piece of ginger, finely diced

1 green chilli, slit

1 onion, sliced

10-12 cashews

Pinch fenugreek leaves (kasoori methi) 

1/2 cup cream (35% fat)
Water as required 
Butter, as required 
Oil, as required


You'll need these spices

1 tej patta (Indian bay leaf)

1 tsp garam masala 
1 tsp kashmiri red chilli powder 
1 small tsp turmeric


Method
Cook time - 30 - 40 minutes

• In a pan on medium heat add 1/2 tbsp butter and small amount of vegetable oil to stop the butter from burning. Add the onions, tomatoes and cashews and saute until soft
  
  
• Transfer the onion-tomato mixture to a blender with a little water blend until smooth. 
  
  
• Pass the onion-tomato mixture through a sieve over a bowl to remove any fibrous parts. This will ensure that the final curry is completely silky smooth. Set the puree aside. 
  
  
• In the pan you cooked the onions and tomatoes in, add 1 tsp butter. Add the tej patta and wait until the butter has the aroma from the bay leaf. 
  
  
• Add the finely chopped ginger and slit chilli and saute for a few minutes. 
  
  
• Add the onion-tomato puree and mix well. Cook for 5-7 minutes so the puree absorbs the flavours of the ginger and tej patta.
  
  
• Once reduced slightly, add the garam masala, kashmiri chilli powder & turmeric. Mix well and cook for two minutes. 
  
  
• Add the cream and adjust with a little water if necessary. Mix well. 
  
  
• Finally, add the paneer and cook for another two minutes. Add in the fenugreek leaves and garnish with chopped coriander.
  
  
• Serve with rotis and onion salad!