http://www.vegrecipesofindia.com/paneer-butter-masala/
cashew paste
2 tablespoons cashew OR 18 to 20 cashews
⅓ cup hot water for soaking cashews
tomato puree
4 to 5 medium size tomatoes OR 300 grams tomatoes OR 2 cups of diced tomatoes - pureed
paneer butter masala gravy
2 tablespoons butter OR 1 tbsp oil + 1 or 2 tablespoon butter
1 tej patta (indian bay leaf)
1 inch ginger (adrak) and 3 to 4 garlic (lahsun) - crushed or ground in a mortar and pestle
½ teaspoon kashmiri red chili powder OR deghi mirch
1.5 cups water OR add as required
1 inch ginger (adrak) - julienned, reserve a few for garnishing
1 or 2 green chili (hari mirch) - slit (reserve a few for garnishing)
200 to 250 grams paneer (of tofu of seitan) - cubed or diced (zelf maken met sojamelk + azijn of citroen)
1 teaspoon kasuri methi(dry fenugreek leaves)
½ to 1 teaspoon garam masala OR tandoori masala
2 to 3 tablespoons cream - optional
a few coriander leaves (cilantro leaves or dhania patta) for garnishing - optional
¼ to ½ teaspoon sugar - optional
salt as required - check notes below for adding sugar
Tandoori masala spice mix
1 Halve eetlepel zwarte peper
4 Eetlepels komijnzaad
3 Eetlepels korianderzaad
8 Hele kruidnagels
5 Eetlepels paprikapoeder
1 Halve eetlepel cayenpeper
1 Halve eetlepel kaneel
1 Theelepel nootmuskaat
Halve eetlepel zeezout
Heel lekker!!
Ipv paneer kan het ook met tofu of pulled seitan
making paneer butter masala gravy
heat oil and butter in a pan. add bay leaf and saute for some 10-15 seconds or till the oil become fragrant.
add ginger-garlic paste and saute till the raw aroma disappears.
add the tomato puree and stir well. cook for 5 to 6 minutes. then add kashmiri red chili powder and stir again. continue to saute till the oil starts to leave the sides of the tomato paste.
then add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
add water and stir. simmer on a low flame.
add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
add the paneer cubes and cook them for about a minute till they become soft.
don't cook for a long time as the paneer will become dense.
lastly add crushed kasuri methi/dry fenugreek leaves & garam or tandoori masala. stir. Tandoori spice mix: dry roast all the ingredients an crush them in a mortar
garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle.
tips for making paneer butter masala recipe
addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. if you add cream in the recipe then you might have to add less sugar.
for this recipe, its best to use fresh, ripe red tomatoes.
best to use homemade soft paneer.
the amount of cream can be adjusted as per your taste.
if you don't have cashews then the alternative is almonds. blanch the almonds. peel them and then make a paste of almonds with little water.