Here is a recipe of Paneer Butter Masala that is simple, quick and absolutely delicious! Given to me by a friend, I always depend on it it when I have unexpected guests or when I just feel like whipping up a quick treat for dinner. If you prefer a healthier version of this recipe, cut back on the butter and instead use half oil and half butter. Also, use yogurt instead of the cream. I really love the aroma and taste of this delicious curry. Try it out and enjoy this restaurant quality dish in the comforts of your home.
500 gms paneer
3 tbsp butter2 medium onions chopped
ginger garlic paste - 1 tsp
2 green chiilies
2 green cardamom
6 -7 tomatoes chopped
2 tbsp tomato ketchup
1 tsp red chilly powder
1 tsp kasuri methi
2 tsp honey
1/2 cup cream or 1/2 cup yogurt
1 capsicum cut into cubes
1/4 tsp garam masala
salt to taste
Melt the butter in a pan.
Add the cardamom,green chillies and onions.
Saute for 2-3 minutes till the onions are translucent.
Add ginger garlic paste and fry for 2-3 minutes.
Next add the chopped tomatoes and cook for another 4-5 minutes.
Take off heat and cool.
Once it is cool, grind to a fine paste and return the paste to the pan.
Add the red chilli powder, honey, tomato sauce, garam masala, kasuri methi and salt.
Stir and let it simmer for some time till the oil gets separated.
Add the paneer cubes and simmer for about 5 minutes more.
Whip the yogurt and add to the gravy. (You can substitute the yogurt with heavy cream for a richer flavor) and cook on medium heat till you get the desired consistency. (If adding cream, then there is no need to cook any further.)
Saute the capsicums separately and add to the above.
Remove from fire.
Garnish with cream and serve hot with rotis, naan or steamed rice.