Delicious Paneer Butter Masala Recipe

Ingredients:

Big Onion - 1
Tomatoes - 2
Capsicum - 1
Paneer - 150 gms
Coriander Leaves - 1 bunch or 1 cup
Cashews - 5 to 7
Chilly Powder - 1 tsp
Butter - 3 tbsp
Oil - 1 tbsp + 1 tbsp

Method:

Heat 1 tbsp of Oil in a Pan, and saute the onions and tomatoes. Fry them till they turn translucent.
Add coriander leaves and saute it too. Cold the mix up for grind.
Add Cashews to the onion -tomato-coriander leaves and grind them into a soft paste. Add little water to grind.

Heat 1 tbsp of Oil in a pan, and fry the chopped capsicums. After frying the capsicums, add the grinded paste to the pan. Add little water and let the mix boil. Add chilli powder and salt to taste.

Cut the Paneer into small cubes and add it to the pan. Add 3 tbsp's of Butter and close the pan with its lid and let the gravy boil in medium flame for about 4 minutes, till the oil emits on the sides of the pan.

Garnish with Coriander Leaves and serve with Chapatti’s or Vegetable Pulao.

I have used the Paneer as such, without frying. If you are going to use fresh Paneer, that’s not frozen, you can add paneer without frying.

If you are using cold Paneer, de-frost it in your microwave on high for 1 minute. Or put the paneer in a bowl of water for 15 minutes.

Immerse the paneer in hot water for 2-3 minutes, which makes the Paneer spongy.