Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
Course Main Course
Cuisine Indian
Keyword Kid Friendly, Paneer Dish, Party Food
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 3people
Ingredients
1/2lbpaneer cubed in byte size
2medium tomatoes
1green chili
1/4inchginger
1/2cupgreen peas
1/2cupyogurt, whippedcurd, dahi
2tbspoil
1/8tspasafetidahing
1tspcumin seedsjeera
1tbspcoriander powderdhania
1/2tspturmerichaldi
1/2tspred chili powder
2bay leaves tajpat
1tspsalt
1/2tspgaram masala
1tspcorn starch
1tspsugar, optional
2tbspcilantro finely choppedhara dhania
Instructions
Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
Blend tomatoes, green chilly and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
Add the garam masala and cilantro. Add a little sugar if the gravy is sour.
Notes
VariationsYou can substitute the yogurt with heavy cream for a richer flavor.1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.Add in the yogurt powder of 4 to 5 cashews to make it creamier.This gravy can be used in any combination of vegetables you desire.This recipe is only a method - feel free to be creative and experiment!