Paneer Butter Masala – Creamy Tangy Tomato and cream based paneer gravy.
Paneer is cottage cheese, it is similar to tofu from the yeast, but is more firm in texture.
Some Tips that make your paneer butter masala taste more than average.
- Use more tomatoes than onions. I am talking about the proportion here. If you have every noticed, why your PBM is pale, that’s the reason.
- Using a sweetener to round off the dish, the sharpness of tomato is cut by the sweetness that comes from honey or sugar.
- Using a spoon of ketchup of pure tomato concentrate. I learnt this after many trials, There is definelty difference in the curry when they are used.
- Roasted Kasuri Methi, instead of plain ones. I learnt that using the roasted kasuri methi while cooking the curry definite tastes more like restaurant dish.
- Using Kashmiri Red chilli powder or paprika for the color in the place of food coloring to bring that beautiful red color naturally.
Some Recipes call for Roasting the paneer before adding to the curry, I would call it tikka masala (Another dish altogether where the proportions of the ingredients vary) I personally like to use fresh paneer cubes directly into the curry.
Freeze technique !
This is a life saver for busy people, what I do sometimes is prepare a bigger batch of curry and once the blending part is done, I will pour them in freezer friendly containers with labels on storage date for later use. This way you can put it out of your freezer the previous night and have the curry base ready for use. I will soon be posting on various freezable curry base recipes.
Paneer Butter Masala
- Paneer – 2 cups
- 12-15 cashews Soaked in 1/2 cup milk
- 1 no. medium sized Onion
- 1/2 inch coin Ginger
- 2-3 large cloves of Garlic
- 1 tsp Coriander powder
- 1 tsp Kashmiri Red chilli powder
- 3-4 Ripe Tomatoes or 3/4 can of tomato
- 1 tbsp Tomato Ketchup
- 1 tbsp Honey
- 1/2 tsp Garam Masala
- 1 tbsp Kasuri Methi Crushed in hand
- 1 stick Butter
- Salt To taste
- 5 tsp Oil
- 1/2 inch Cinnamon Stick
- 2-3 no.s Green Cardamom
- 1/2 large sized one Bay leaf
- 2 cups Water adjust to desired consistency
- 6 tbsp Fresh Cream
- 1 no. Green Chilli
- 1/4 tsp Nutmeg powder
- Heat a pan, add butter, add cinnamon stick, cardamom, finely chopped onions, sauté until its soft,
- Once the onions are translucent, add chopped tomatoes, chopped Ginger & garlic, green chilli , little salt and cook until the tomatoes go soft.
- Next add the cashews and turn off the flame. Cool it down and blend it to a smooth paste by adding water. (You can either strain the puree with a large strainer to make it very silky, or you can leave the straining out)
- To the same pan, add a tbsp of butter, bayleaf, half of Kashmiri red chilli powder, and mix it the butter for few seconds quickly. (Be careful not to burn the red chilli powder)
- Add in the Puree we prepared earlier, and nutmeg powder, coriander powder, remaining Kashmiri red chilli powder, garam masala, kasuri methi, honey and mix it all in.
- Check for salt, and other spices and adjust if required and Cover Cook in low to medium flame for 10-15 mins, stir in between to avoid burning in the bottom.
- When it is almost ready you’ll see the curry is glossy and has become reddish in color. Add the tomato ketchup, fresh cream and cook for a few more minutes on medium flame.
- Finally add the cubed paneer pieces and turn off the flame.
- Serve it hot with a drizzle of fresh cream and some fresh kasuri methi leaves.