Paneer Butter Masala

Previously I have posted how to prepare Paneer Makhani. Today, I am going to show you how to make Puneer butter masala. There are very few differences between the preparation of those two, but has a lot of difference in taste.

I used pressure cooker to prepare the basic gravy for this dish, which brings all the difference. This gravy can be used not only for this particular dish, but you can add any veggies or meat and it will taste just awesome.

Ingredients

For the gravy:

• Oil - 2 tsp
• Cinnamon - 1 inch stick
• Cardamom - 2 nos
• Cloves - 2 nos
• Star anise - 1/2
• Cumin seeds - 1 tsp
• Ginger - 1 small piece
• Garlic - 4 cloves , cut into 2, each
• Cashews - 1 tblspn (8 - 10 nos)
• Almonds - 1 tblspn (8 -10 nos)
• Onion - 1 cup, roughly chopped
• Tomato - 1 1/2 cup, roughly chopped
• Turmeric powder- 1 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Green chillies - 2 nos
• Red chillies - 2 nos
• Coriander leaves - few
• Salt - according to taste

Other Ingredients

• Butter - 1 tblspn
• Bay leaf - 1
• Paneer - 200 gms, cubed
• Capsicum - 1/2 cup, cubed
• Salt - 1 tsp (if necessary)
• Sugar - 1 tsp
• Honey (Optional) - 1 tsp
• Garam masala powder - 1 tsp
• Curds - 1 tblspn
• Cream - 1 tblspn (Optional)
• Dried fenugreek leaves - 1/2 tsp, crushed
• Coriander leaves - to garnish
• Paneer cubes - to garnish

Method

For the gravy:

• In a pressure cooker, heat oil. Add cinnamon, cardamom, cloves, star anise and cumin seeds. Fry for a minute. You will get a nice aroma from the all the spices. Now add cashews and almonds and fry until cashews starts changing its colour.
• Add onions and salt. Saute till it becomes translucent. Add turmeric powder, ginger, garlic and green chillies.
• After a minute of frying, add the tomatoes, coriander powder, cumin powder and coriander leaves (chopped). Mix everything well. Close the pressure cooker lid. Do not add any water. The water released by onion and tomato itself is enough to cook everything.
• Allow it for 3 to 4 whistles. Let the pressure release by itself and then open the lid. Let the mixture completely cool down.

• Grind this in to a very smooth paste. Make sure you don't get any chunks of cashews or almonds after grinding. Everything should be blended perfectly.
• Your basic gravy is now ready

How to proceed?

• In a pan, heat butter and add the prepared gravy. Keep the heat in medium. Add 1/2 cup of water to it. Add capsicum. Let it cook in a medium heat for about 15 to 20 minutes. The gravy will splutter while cooking. So keep the lid closed.
• Crush the dried fenugreek leaves between your hands and add to it. Add garam masala powder, sugar and honey and mix well.
• Whisk the curds well and add it to the gravy. Add cream.
• Add the paneer cubes. You can add it directly, or, alternatively, you can shallow fry them in oil/ butter and then add.
• Cover and cook for a minute and switch off the heat. Keep it closed for 10 mins.
• Transfer it to the serving dish, garnished with cream / curds, coriander leaves and paneer cubes.