If you want to make something quick and tasty. Then this recipe is the one for you. You can use the fresh paneer made at home, or buy the ones from the market. If you are health conscious, you can substitute the paneer for tofu.
This is what you need:
Paneer - 200 gms cubed
Onions - 2 big pureed
Tomatoes - 2 big pureed
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Red chilli powder - 1 tbsp
Turmeric powder - a pinch
Dry Kasuri methi - 1 tsp
Cashewnuts - 4-5 ground to a paste with a little milk
Mustard seeds - 1 tsp
Butter - 2 tbsp
Cream - 1 tbsp (optional)
This is what you do:
Heat the butter in a pan. Add mustard seeds, once it splutters add the onion paste. Saute till the raw smell disappears.
Then add the ginger garlic paste, red chilli powder and cashew nut paste. Fry this for 2 minutes.
Now add the pureed tomato,coriander powder, turmeric powder, garam masala, kasuri methi and salt. Add some water as required. Let it simmer till the raw smell disappears and till the oil separates.
Add the paneer cubes to the pan. I prefer to add it straight without slightly frying them in the pan. As in most cases, frying the paneer led to make it hard like rubber. If you add it fresh, just let it simmer with the gravy for 10 minutes for it to absorb the flavors.
Before bringing it down the heat, add the cream.
Paneer butter masala is ready to be served with rotis or rice.
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