Yummy and creamy paneer butter masala🧡

Paneer butter masala is known as the king of paneer curries/gravies. It is well known for its mild sweetness and the spicy taste along with the butter smeared soft, fluffy and moist paneer.

Fun fact : It is said that the origin of the dish was in Delhi in the 1950s, by some Punjabis in Moti Mahal restaurant. That’s the reason why the recipe has the inherent punjabi taste and gravy. The Afghans invaded from the north and hence were able to introduce paneer to the northern states, and Punjabis were quick to adapt it to their staple food.

Firstly, in a large kadai heat oil and butter.Add 5 cloves, 2 pods cardamom and sauté on low flame until it turns aromatic.Next add 2 onions, 2 clove garlic, 1 inch ginger.Sauté until onions shrink slightly.Further add 3 tomatoes, a handful of cashews and sauté for 2 minutes.Cover and boil until tomato softens.Cool completely and transfer to the blender and blend smooth.The tomato-onion paste is now ready. Keep aside. Next in a large kadai heat oil, butter and sauté bay leaf until it turns aromatic.Now add 1 onion and saute until onions turn and golden brown.Keeping the flame on low, add turmeric powder,chilli powder,coriander powder,cumin powder, garam masala and salt.Sauté until the spices turn aromatic. make sure not to burn the spices.Add in prepared onion tomato paste and mix well.Cook until the oil separates from the masala paste.Now add 1 cup water and mix well adjusting the consistency.Add in 1/2 cup of thick boiled milk or fresh cream and mix well.Now, add in cubes of paneer and mix gently. Don't break them.Cook on low flame for until the paneer absorbs the flavour. Add in some crushed kasuri methi and finely coriander leaves and mix well. This is prepared for lunch and dinner and served with freshly baked roti, chapati, naan and even a choice of rice. Enjoy your meal! 🥰

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