Paneer Butter Masala

It is a classic Punjabi preparation also termed as Paneer Makhani. It was the first recipe I ever cooked for friends after my cooking began on a full swing after getting married! I try to cut the excess fat while making this, like I avoid fried paneer and exclude whipping cream without affecting the creamy texture of the dish.

Ingredients :

• Paneer : 200 g ( Paneer can be replaced by Tofu)
• Onion : 2 no
• Tomato : 1 no
• Garlic : 3-4 cloves
• Ginger : 1/2 inch
• Milk : 1 1/2 cup approx
• Cashewnuts : 1/4 cup
• Red chilly powder : 1/2 tsp
• Coriander Powder : 1 tsp
• Sugar : 1 tsp (optional)
• Oil : 2 -3 tbsp approx
• Red color (optional)
• Cilantro to garnish

Method :

• Cut Paneer into cubes. Boil the cubes in a bowl with water for around 6-7 min. Drain and keep aside.
• Heat 2 tsp oil in a pan. Once hot, add sliced onion , garlic, ginger and cashew nuts. Sauté till the onions turn golden brown. Grind this mixture to a paste after it cools down.
• Blend the tomato into puree
• Take the same pan, heat 2 tbsp oil. Pour the onion and cashew mixture and cook for 5-7 min. Add tomato puree. Cook till oil separates.
• Add red chilly powder, coriander powder, salt and sprinkle sugar. Add 1cup of milk and bring the gravy to a boil. Adjust consistency with milk.
• Mix in a few drops of red food color. Add paneer cubes. Cook for about 5-7min.
• Garnish with cilantro. Serve hot with naan , roti or rice!