Total time: About 35 minutes
Yields: 4-6 servings
Ingredients:
* 2 cups Paneer cubed
* 3 Tbsp Butter
* 2 Tbsp Oil
* 2 Bay leaves
* ¼ tsp Cumin seeds
* 2 one inch of cinnamon sticks
* 2 Red chilies broken
* 1 big Red Onion chopped (2 cups)
* 1 Tbsp ginger-garlic paste
* 4 Tbsp Organic tomato paste (or you can use 5 tomatoes pureed)
* ½ cup almonds pureed with ½ cup milk
* 1 Tsp Garam masala powder
* 1 Tsp coriander-cumin powder
* 1 Tsp red chili powder
* ½ - 1 Tbsp Paprika powder (for color as well as taste)
* ¼ cup tomato ketchup
* Salt – to taste
* 1 ½ tsp Kasuri methi
* ½ cup finely chopped coriander leaves
* 1 cup half and half/heavy cream
Method:
Soak almonds in half cup of milk and set aside.
Heat one Tbsp of oil in a pan. Add chopped onions and sauté it for
about 10 minutes on medium-high flame till they are translucent. Add a
pinch of salt to it. Keep it aside. Let it cool down a bit and purée it
in a blender.
Now in a big pan add butter and a Tbsp of oil. Do
not skip on oil otherwise your butter will get burnt. Once oil/butter
is hot enough add bay leaves, cumin seeds, cinnamon sticks and red
chilies all together. Sauté for about 30 seconds on medium heat. Now add
ginger-garlic paste and sauté for another 45 seconds.
Add
onion paste and cook for another 2 minutes. Once onions are cooked, add
tomato paste /puree, coriander-cumin powder, garam masala powder, red
chilli powder, paprika powder, and salt to it and cook on high heat till
oil separate. It will take about 10 minutes. In between purée almonds
with the milk. Once tomatoes are cooked add almond mixture and ketchup
to it and cook for 3 more minutes.
Add paneer pieces and salt
(if needed). Cook covered on low heat for five minutes. Sprinkle kasoori
methi and mix in lightly. Thr bitterness of Kasoori methi will balance
out the flavors of ketchup.
Remove from heat and mix in the
heavy cream/half and half.If you are using half and half you need to let
the curry cook for 5 more minutes. But if you are using cream no need
to cook further.
Taste and check the salt amount. Add more if requires. Garnish with chopped coriander leaves and some cream if you prefer.
Enjoy this restaurant style Paneer Butter masala with Tandoori naan/roti or jeera rice.
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