Paneer Butter Masala

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My son is a paneer lover. Since the time he could eat, our nanny made sure that he eats paneer. Our (then) nanny is from Delhi & is a family friend right now but back then she was very particular about my son getting all his nutrients from home cooked food.

She made a lot of types of paneer - starting with pakodas & ending with gravies. Her cooking was too good & I can in no imaginable way compete with that. But after my son grew up & started going to elementary, we had to stop using my nanny's services. That's when my interest in paneer making deepened.

My son is a huge fan of paneer butter masala like any American Born Indian kid.
So this is my take on the world wide accepted & famous Paneer Butter Masala.




This recipe typically calls for chilli powder & kashmiri chili etc which I have not use as this is for the kids & I really like it when they eat stuff rather than just spit it out saying that it's too spicy.

Also, I have kept the ginger & garlic amounts to very moderate too. Just to keep the spiciness to level 1 (0r may be zero).

The use of sugar gave the gravy a different dimension as the tomatoes I used were a bit on sour side. So try or skip that - It's up to you.

What I used.

  • 12oz Paneer
    • Cubed into small cubes
  • 1/2 white onions
    • Chopped into big chunks
  • 3 roma tomatoes
    • Chopped into big chunks
  • 1/2 inch Ginger
    • cut into 4 small pieces
  • 3 cloves of garlic
    • cut into small pieces
  • 1/4 cup of cashews (raw unsalted)
  • 2 green cardamoms
  • 1 bay leaf
  • 1tsp Garam masala
  • 1/2 tsp Turmeric
  • 1/2 tsp Kashmiri chili powder
  • Wee bit edible food color
  • Salt to taste
  • 2 tsp Sugar
  • 1 tbsp oil
  • 1 tbsp butter + 2 tbsp butter

Process
  • In a pan first heat the oil + 1 tbsp butter
  • When hot, add the garlic & ginger and fry till raw smells starts to go away
  • Next add the onions & fry until onions have slight brown edges
  • Next add the tomatoes + cashews & fry until raw smells goes away & all the veggies have come together to an almost mush.
  • Take the mixture out, cool it & then grind it into a smooth paste in a blender
  • In the same pan heat the rest of the butter
  • Add the cardamoms + bay leaf and fry till roasted
  • Next add turmeric, Kashmiri chili powder + wee bit food color
  • Fry but do not let it burn
  • Next add the masala paste & mix it well.
  • Cover & cook for 10mins , stirring in between.
  • Add paneer & water to the desired consistency.
  • Cover & cook for 5-7 mins. 
  • At the very end, add the garam masala & give it a good mix. 

The kids enjoyed it with plain white fluffy rice & onion pakoda. 
I am sure it will go well with Paratha & Naan as well. 



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