Ingredients
1 lb. (500g) paneer or tofu
5 tbsp. (64g) butter
5-6 medium tomatoes
1/2 cup (118ml) water
1 medium onion
1 tsp. (5ml) oil
2 tbsp. (30ml) fresh cream
2 bay leaves
2 cloves
2 one-inch cinnamon sticks
2 dried red chilis
2 tbsp. crushed coriander seeds
2 tsp. (10g) ginger paste
2 tsp. (10g) garlic paste
1 tsp. (1.8g) coriander powder
1 tsp. (2.7g) red chili powder
1/2 tsp. (1.8g) crushed kasoori methi (dried fenugreek leaves)
Salt to taste
How to make it
Part 1 Prepping the Vegetables.
1) Cut your paneer into one-inch cubes.
Tofu can be substituted if you can’t find paneer or you want to make a vegan dish.
3) Pre-measure your spices and place them in small bowls near the stovetop.
This will help you to add them quickly and avoid burning your spice mixture (masala).
Part 2 Making the Masala.
1) Put a deep sauté pan, frying pan or kadai/karahi on your stovetop.
Turn the burner to medium high heat.
Melt together.
3) Toss in bay leaves, cloves, cinnamon, red chili and one tsp of crushed coriander seeds. Sauté the mixture for 30 seconds.
4) Add the onion.
Sauté for thirty seconds.
5) Add in the ginger and garlic pastes.
Continue cooking for 30 more seconds.
6) Throw in the tomatoes, coriander powder and red chili powder.
Cook on high heat until you see oil start to leave the spice mixture. This will take at least three to four minutes.
Part 3 Finishing the Paneer Butter Masala.
1) Puree the masala in a food processor or food mill.
Be careful when transferring hot ingredients.
2) Wipe the cooking pan clean.
Heat the pan on medium high heat
3) Add the rest of the butter and the pureed mixture.
Cook for two minutes.
4) Toss in the paneer.
Salt the mixture to taste.
5) Pour in the water.
Reduce heat to low and cook for five minutes.
6) Mix in your kasoori methi.
Remove from heat immediately after.
7) Pour in the cream.
Sprinkle with crushed coriander seeds. Serve with rice, naan or rotis.
Thanks For Watching :) !
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