Butter Paneer Masala

Fans of paneer cheese are sure to love this North Indian recipe for Butter Paneer Masala that I found at Sailu's Kitchen. As Sailu notes, this is a very popular dish to serve in Indian restaurants and if I don't order matar paneer - my absolute favorite - my next choice is a paneer masala. I've made a few minor modifications on the recipe, but essentially followed Sailu's instructions. Prior to starting up this blog, I rarely took the time to browse through food blogs and now I know what I was missing. I look forward to many tasty meals in future inspired by food bloggers.

Butter Paneer Masala

250 - 300 grams of paneer, cubed and sauted in ghee or oil until browned (If you are pressed for time, you may use pre-fried paneer cubes.)

2 tablespoons of butter
2 large onions, blanched for 10 minutes and then pureed
2 cloves of garlic, crushed
1 inch piece of ginger, shredded
2 teaspoons of chili powder
3 large tomatoes, blanched, de-skinned and pureed
3 tablespoons of cashew nut paste
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of cayenne
1/4 teaspoon of cumin powder
1 teaspoon of kasuri methi (dry fenugreek leaves)
1 teaspoon of garam masala powder
1/2 - 1 teaspoon of sea salt
2 - 3 tablespoons of butter
2 tablespoons of heavy cream
parsley or coriander for garnishing

To make cashew paste, soak the cashews in water for 30 minutes. Drain and process with a few tablespoons of water to get a paste-like consistency.

Heat 2 tablespoons of butter in a large pan or wok or medium-high heat. When hot, add the onion paste and saute until brown. While the onions are cooking, make a paste of the ginger and garlic. Add to the pan once the onions are browned to your liking. Saute for another 3 minutes. Next add the chili powder, stir and then add the cashew paste and stir to combine.

Now add the tomato puree, kasuri methi, coriander, cumin, cayenne, turmeric, garam masala and salt. Stir well and let simmer for 5 minutes.

Add the paneer and simmer for another 5 minutes. Depending on your desired consistency, a small quantity of water can be added at this point. Simmer for another 10 minutes or longer to thicken. Remove from the heat, stir in the remaining butter and cream.

Let the curry sit for 10 - 15 minutes before serving. Garnish with coriander leaves and serve with rice or any Indian flat bread.

Serves 4-6.