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Paneer Butter Masala

Where do I begin! Growing up as a kid in Bangalore, Paneer or Cottage cheese wasn’t something that was available in shops till around the 2000s I recall. Every time my mother made it at home, we never had leftovers, my brother and I were growing kids! We loved the taste, we used to ask for it almost every other weekend!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 ripe red tomatoes
  • 3 medium sized onions
  • 1 teaspoon of ginger paste or ginger garlic paste
  • 200 grams of Tofu or Soya Paneer or normal Paneer or Cottage Cheese
  • 4 tablespoons of oil
  • Salt per taste
  • 1/2 teaspoon of Kashmiri red chilli powder
  • 1 tablespoon of Garam Masala
  • 1 cup of washed peas
  • 2 tablespoons of Kasuri Methi or Dried Fenugreek
  • 1 teaspoon of sugar
  • Handful of fresh coriander or cilantro
  • 1/2 teaspoon of Everest Raw Mango or Aamchur Powder
  • 1 tablespoon of cooking butter

Instructions
 

Steps for making Paneer Butter Masala

  • You need to cut 4 ripe red tomatoes, remove the tips and cut them into chunks
  • Next you need to roughly chop 3 medium sized onions
  • In a mixer jar add handfuls of the tomato and onion at a time, do not over load it.
  • Add a splash of water
  • Since I usually don’t cook with garlic, I have used a teaspoon of ginger paste
  • Mix using a mixer till no chunks remain
  • I have added this 3 times in the mixer to get this quantity, add a splash of water after adding the ingredients
  • Transfer to the kadai or pot that you are going to cook the curry in
  • I have used Tofu or Soya Paneer for this recipe, you can add normal paneer or cottage cheese instead
  • Wash and pat dry it carefully
  • While cutting the paneer or tofu paneer, keep the size equal always, that way it cooks more uniformly
  • Turn the flame or heat on and add the kadai or pot with the tomato, ginger, onion puree
  • Add 4 tablespoons of oil to this and mix
  • Next add salt per taste
  • Add 1/4 teaspoon turmeric
  • Mix all the ingredients, keep the flame in high and cover it with the lid
  • Let it cook for around 2 minutes
  • Remove the lid and stir
  • Add half a teaspoon of Kashmiri red chilli powder and mix, cover and let it simmer for a while
  • Stir all the ingredients again remove anything that is sticking to the sides of the pot
  • Add a tablespoon of garam masala and mix again I have a recipe for fresh Garam Masala do take a look
  • Put the lid on and let it simmer again
  • Remove the lid and add a cup of washed peas
  • Next add 2 tablespoons of Kasuri Methi or Dried Fenugreek Leaves and mix again
  • Put the lid on yet again and let it simmer
  • Next add a teaspoon of sugar and mix
  • Next, add the cut paneer or tofu paneer to this and stir gently, cover it with the lid and let it simmer for 2 minutes
  • Add some fresh coriander or cilantro and mix, leave some for garnishing
  • Add 1/2 a teaspoon of Everest Raw Mango or Aamchur Powder and mix again
  • Simmer it for around 2 more minutes
  • Taste a little bit and see if the salt is enough
  • I added a little more
  • Add 1 tablespoon of butter at the end, stir it for another 2 minutes and then it is ready to serve
  • Add the remainder fresh coriander or cilantro and turn the heat off
  • The Paneer Mattar Masala is now ready to serve
  • Enjoy with fresh roti, naan or kulcha. It tastes amazing with rice as well!
Keyword indian curry recipe, indian masala, paneer, paneer recipe