The most favoured North Indian curry dish, Butter Paneer Masala is a special main course item in any restaurant. Northern chefs make this one a little different from how we make paneer in red gravy at home. And this is what makes it special; it has those strong spices, the buttery taste, and a beautiful red color! Let’s make it their way!
- 2-3 onions
- 7-8 tomatoes
- 150 g paneer
- Garlic cloves
- 4 ingredients of garam masala, 2-3 cloves, small cinnamon, 1 black cardamom, and 1 bay leaf.
- Kasoorimethi, fresh coriander
- Salt, red chilli powder, garam masala
- 1 tsp sugar
- Dice onions and tomatoes in a cooker. Give it a quick boil with only as much water as is required to make the gravy.
- Churn the mixture to obtain a fine paste. Sieve it through for the basic gravy.
- Now, take some butter in a kadhai.
- Add to it crushed garam masala and garlic cloves, simultaneously.
- Dump the gravy and cook on high flame for 15 minutes.
- Now, add salt and red chilli powder to your taste, and also, ½ tsp. of garam masala powder.
- 2 tbsps. Of fresh cream will thicken the gravy and give it a rich texture.
- Add 1 tsp. Sugar, to just make the taste of the dish ‘perfect’.
- Slice paneer into desired shape.
- When the gravy is done, put paneer pieces and give the curry a boil.
- Add 2-3 tsps. Kasoorimethi powder, and put off the gas immediately.
- Finish with the freshly chopped coriander.