Paneer Butter Masala: Without Cream

This recipe, I got it from a friend. Though the name sounds heavy, they are easy to prepare. But if you are a weigh watcher, sorry this recipe is not for you ;-) I used 3tbsp of butter in this recipe, but if you going to prepare this for any party or for kids; one more tbsp. of butter will do well to the taste buds. And in the absence of cream, butter will make the dish rich.

Ingredients:

Paneer – 200gms
Onion – 2small
Tomato – 4small
Ginger garlic paste – 1tsp
Cashew nut paste – 1tbsp
Red chilli powder – 2tsp
Turmeric powder – ½ tsp
Coriander powder – 1tsp
Garam masala powder – 1tsp
Dried Kasuri methi – 1/2tsp (crushed)
Butter – 3tbsp
Salt to taste

Method:

Cut the paneer into small cubes and toss it in melted butter till they turn light
brown.

Chop the onion into two half, remove the skin and blanch it in boiling water for 5min.
Remove from the heat, cool down and make a puree.
Now blanch the tomatoes in boiling water, remove the skin and make a puree.
Soak the cashews in water for 15min and grind them to fine paste.
In a pan add 2tbsp butter, once they get melted, add the onion puree and sauté for few min till they turn brown.
Add the ginger- garlic paste and sauté for 3more min.
Add chilli powder, cashew paste and sauté a little.

Now add the tomato puree, coriander powder, garam masala, salt, turmeric and give a nice mix.

Let them sit in low flame for 5min. Stir occasionally.
Add the paneer cubes to the gravy. Combine well and fry for few seconds.

Once the paneer get coated with the gravy, add some water and let them boil for 10min in low flame.

Add the crushed kasuri methi, give a quick mix, add the reaming butter and remove from the fire.
Serve hot with roti, naan, chapattis, and fried rice.