Mutter-Paneer Butter Masala

The timeless classic dish of Indian cusine is not just filled with loads of flavours but also is easy to prepare. This dish can be so customised to your taste that it is loved by people of all age groups.

Ingredients

Paneer cubes 1 & 1/2 cup (250g)

Fresh peas 1/2 cup

Red chilli powder 1 & 1/2 tsp

Coriander powder 1 tsp

Turmeric 1/8 tsp

Cinnamon stick 1/2 inch long.

Cardamom 4pieces

Cloves 4 nos

Onion 2 large

Tomato 2 large

Ginger garlic paste 1 tsp

Cashew nuts 10

Fresh cream 1/4 cup

Kasoori methi 1 tsp

Salt and sugar As needed

Butter 2 tbsp

Method

Heat the pan and roast paneer pieces (1cm3) to golden brown in a 1 tbsp of butter. Set aside once done.

Add 1 tbsp butter to same pan and add chopped onions. Fry till golden brown. Then add cinnamon, cardamom, cloves and fry for 2 mins. To this add cashews, chopped tomatoes, ginger garlic paste, coriander powder and turmeric. Chilli powder can be added depensing on the amount of spice you like in your dish. Fry till the mixture turns thick. Add salt to taste and pinch of sugar. I generally add a pinch of sugar to most of my curry dishes to balance the taste of the dish just to round-off the salty taste.

Remove mixture from the flame and cool it. Then grind the mixture to a smooth paste.

Heat the pan and add the paste. Bring it to boil till the raw taste goes. Add fried paneer and peas to the masala. Bring it to boil till the peas and paneer are cooked. The roasted paneer enhances the taste of the curry. However some like to user paneer directly in the curry without pre-roasting.

Add kasoori methi to the curry and mix. Cook for 1 more minute and remove from flame.

Transfer to a bowl and and garnish with fresh cream and coriander leaves.

Serve hot with Indian bread or pulav.

This recipe also holds good for just paneer butter masala without peas.

Leave your feedback about your experience with this dish.