Paneer Butter Masala #

10 years later, another PBM!

Find the initial version here.

Ingredients #

• Paneer – 250 gram pack
• Oil – as needed
• Salt – to taste

Whole spices:

• Cinnamon stick – 1
• Bay leaves – 2-3
• Cumin seeds – 1 teaspoon

Other ingredients:

• Onions – 2-3 large, chopped
• Cashew nuts – 10-12
• Tomatoes – 2 large
• Ginger garlic paste – 2 tablespoons

Spices:

• Red chilli powder – 1 teaspoon

• Cumin powder – 2 teaspoons

• Coriander powder – 2 teaspoons

• Garam masala powder – 1 teaspoon

• Double cream – 2-3 tablespoons

• Fresh coriander leaves – for garnish

Recipe #

1. Cut paneer into cubes and soak in hot water with 1/2 teaspoon turmeric powder for a few minutes. Remove and drain.
2. Heat oil in a pot. Add cumin seeds, cinnamon stick, and bay leaves; fry for 30 seconds.
3. Add chopped onions and fry until light brown. Remove onions but keep the spices in the oil.
4. Grind the fried onions and cashew nuts into a smooth paste.
5. In the same pot, add chopped tomatoes, ginger garlic paste, and salt. Cook until tomatoes soften and oil separates.
6. Add cumin powder, coriander powder, red chilli powder, and garam masala. Mix well.
7. Add the onion-cashew paste and stir. Add paneer cubes and mix gently.
8. Add some water and cook on low flame until paneer is cooked through.
9. Stir in double cream and cook for another 5-10 minutes until oil separates on top.
10. Garnish with chopped coriander leaves and serve hot.

Chicken Butter Masala Variation #

Ingredients:

• Chicken – 1 kg boneless, cut into small pieces (replace paneer)

Method:

1. Heat 4 tablespoons oil in the pot. Add chicken pieces and fry until they change colour. Remove and keep aside.
2. Use the same oil and follow step 2 onwards from the main recipe. Add more oil if needed.
3. Continue as per main recipe, substituting paneer with fried chicken pieces.

Enjoy your flavorful Butter Masala, vegetarian or non-vegetarian style!