Butter Paneer Masala

Paneer and I have a weird relation. Paneer is a very important part of my diet, yet I hate with all my heart, probably because it was my main source of protein almost throughout my pregnancy. Paneer is one of VJ’s favorite protein and also it’s so important for our diet, so I try to include it as much as possible. I usually grate it and put it on pesarattu or as a stuffing for parathas. If I make it like a paratha, Arlo and VJ love it so much, that they don’t even need a side of any other veggie. They love it as it is. So that’s what I have been doing lately, and it’s not too bad when I eat it with tons of ketchup (like my kiddo). But I wanted to make something for VJ. He loves paneer curries but doesn’t ask me to make them much since I’m not fond of them.

So with the small piece of paneer I had left, I decided to make Butter Paneer Masala, not to be confused with the Paneer Butter Masala, which is a little different to what I have made. Paneer Butter Masala is a very famous Punjabi dish that is served in almost all restaurants in Hyderabad. It’s my absolute favorite that I try to eat whenever I am there. Paneer Butter Masala with Rumali Roti and a little side of Indo-Chinese Fried Rice. Indo-Chinese is another favorite cuisine of mine and fried rice is everyone’s favorite at home – my mum’s, my dad’s, my mother-in-law’s, my father-in-law’s and also VJ. VJ is an absolute fan of fried rice and loves it with a side of Paneer Butter Masala. I have tried so many times to recreate the Hyderabadi special Paneer Butter Masala but I have failed. So I have given up. When I made this dish VJ loved it and said it tasted like it was made in a restaurant, which made me very proud. I love getting compliments from VJ, since he rarely gives them out.

Ingredients

Paneer – 200 grams (I used about quarter of a block)

Coriander Powder – 1 tablespoon

Garam Masala – 1 teaspoon

For gravy:

Coriander seeds – 2 tablespoons

Black Peppercorns – 3 or 4

Cloves – 2

Bay leaf – 1

Cumin Seeds – 1 tablespoon

Cinnamon stick – 1/2 inch piece

Onion – 1 whole (diced)

Tomato – 4 (diced)

Cashews – 10

Whipping Cream – 1/4 cup

Butter – 5 tablespoons

Turmeric – 1/2 teaspoon

Kashmiri Red Chili Powder – 1 tablespoon

Green Chilies – 3 or 4

Garlic – 1/2 a pod

Ginger – a few pieces

Salt – as needed

Cilantro – For garnish

How to make

Step 1: In a bowl, take the whipping cream and soak the cashews in it for at least 3 hours before starting to cook.

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Step 2: In a pan, add 3 tablespoons of butter, once it melts, add the coriander, black peppercorns, clove, bay leaf, cumin seeds and cinnamon stick and fry it until they emit a nice smell.

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Step 3: Now add the green chilies. Then, add the ginger and garlic and fry until they start browning.

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Step 4: Fry them for 30 seconds and add the onions. Fry the onions until they start to brown.

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Step 5: Add the turmeric, salt, and Kashmiri Red Chili Powder. Mix it a little and add the chopped tomatoes.

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Step 6: Keep frying until the tomatoes have turned mushy and then add the soaked cashews with the whipping cream. Turn off the stove and let this cool.

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Step 7: Once the entire thing has cooled down, add everything into a blender jar and blend it into a smooth paste.

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Step 8: Once blended into a smooth paste keep it aside. In a pan, add the remaining butter, and add the chopped paneer.

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Step 9: As the paneer gets fried, add the paste and 1/2 a cup of water. Add the coriander powder and the garam masala. Keep frying until the butter starts to ooze out. Add an additional 1/2 cup of water if the gravy is too thick.

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Step 10: Top with cilantro and serve it with roti’s or jeera rice.